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Categories:
flour ground ginger baking soda ground cinnamon ground cloves salt ginger brown sugar vegetable shortening unsalted butter egg light molasses turbinado sugar
Viewed: 44 - Published at: 4 years agoIngredients
- 2 cups all-purpose flour
- 2 12 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 34 teaspoon salt
- 34 cup chopped crystallized ginger
- 1 cup packed dark brown sugar
- 12 cup vegetable shortening, room temperature
- 12 cup unsalted butter, room temperature
- 1 large egg
- 14 cup mild-flavored light molasses
- 34 cup turbinado sugar (a.k.a. Sugar in the Raw) (optional)
Method
- Combine first 6 ingredients in medium bowl; whisk to blend.
- Mix in crystallized ginger.
- Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy.
- Add egg and molasses and beat until blended.
- Add flour mixture and mix just until blended.
- Cover and refrigerate 1 hour.
- Preheat oven to 350F
- Lightly butter 2 baking sheets.
- Using wet hands, form dough into 1 1/4-inch balls.
- (At this point you may roll the dough balls in the turbinado sugar, if desired).
- Place balls on prepared sheets, spacing 2 inches apart.
- Chill cookies (on the sheets) in refrigerator for 10 minutes.
- Remove cookies on sheets from the refrigerator and place in oven.
- Bake cookies until cracked on top but still soft to touch, about 12 minutes.
- Do not overbake.
- Cool on sheets 1 minute.
- Carefully transfer to racks and cool.
- Can be made 5 days ahead.
- Store airtight at room temperature.
- These freeze well for up to 2 months, stored airtight.
