Ginger Spice Cookies
Recipe by kiteless Wikified by Drimble Wedge
These are really tasty – both crispy and chewy- and they always end up looking absolutely perfect.
- 2 cups all purpose flour
- 2 1/2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 3/4 teaspoon salt
- 3/4 cup finely chopped crystallized ginger (you can use less if you don't want it too spicy)
- 1 cup (packed) dark brown sugar
- 3/4 cup unsalted butter, room temp
- 1 large egg
- 1/4 cup mild-flavored (light) molasses
- coarse sugar
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 350°F. Lightly butter 2 baking sheets or use a silpat or parchment paper. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)
