Chewy Ginger Cookies

  1. Arrange racks in lower and upper thirds of oven; preheat to 350u0b0F. Line 2 baking sheets with parchment paper. Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar, shortening, and butter in a large bowl, scraping down sides halfway through beating, until light and fluffy, about 3 minutes. Reduce mixer speed to low. Add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture; beat on low speed just to blend. Mix in crystallized ginger (dough will be very soft and sticky).
  2. Place raw sugar in a shallow bowl. Using a tablespoon measure, scoop out dough. Using a second spoon, scoop dough from tablespoon measure into bowl with raw sugar; turn to coat well. Roll into a ball. Transfer to prepared baking sheet. Repeat with half of remaining dough and sugar, spacing balls 1 1/2" apart.
  3. Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked, 10-12 minutes. Transfer cookies to wire racks and let cool. Repeat with remaining dough and sugar, using cooled baking sheets and new parchment. DO AHEAD:

flour, ground ginger, baking soda, ground cinnamon, freshly ground nutmeg, kosher salt, freshly ground black pepper, brown sugar, vegetable shortening, unsalted butter, egg, molasses, ginger, vanilla, ginger, sanding sugar

Taken from www.epicurious.com/recipes/food/views/chewy-ginger-cookies-368954 (may not work)

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