Whether it's for giving, for decorating, or simply for eating, nothing says family and togetherness and the holidays more than... cookies!
I found this recipe last year and have made it multiple times since with great success (and lots of requests for more!).
This cookie is a triple threat, well a triple ginger threat. Not for the faint of heart, this recipe calls for ginger in three ways, powdered, freshly grated and crystallized. Pair that with dark rich molasses and warm spices and you have one very sassy and amazing Chewy Ginger Cookie.
To top it off the recipe calls for rolling them in raw sugar before baking, giving them a little crunch with every delightful bite.
These have definitely become a favorite in my house, just one recipe makes almost fifty cookies, which is a good thing, because half of them are already gone!
Recipe (via Bon Appetit with a few variations):
- 2 1/4 cups all-purpose flour
- 2 1/2 tsp. ground ginger
- 1 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/2 tsp. freshly ground nutmeg
- 1/2 tsp kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/8 tsp. ground clove (my addition)
- 3/4 cup (packed) dark brown sugar
- 1/2 cup vegetable shortening
- 1/2 cup (one stick) unsalted butter at room temperature
- 1 large egg
- 1/2 cup blackstrap (robust) molasses
- 2 1/2 tsp. finely grated fresh ginger
-1 tsp. vanilla extract
- 1/2- 1 cup finely chopped crystallized ginger (I can't get enough of this stuff so I added more)
- 1 cup raw sugar
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silpat. Whisk the first eight ingredients together in a medium bowl. Using an electronic mixer (or a good spatula and a strong arm) on medium speed, beat brown sugar, shortening and butter in a large bowl, scraping down the sides halfway through, until light and fluffy. Reduce mixer speed to low and add the egg, vanilla, molasses and grated ginger. Mix just to combine. Add flour mixture and blend just to combine. Lastly fold in the crystallized ginger (the dough will be very soft and sticky).
Next up I used a small scoop (spoon works too, about a tablespoons worth) to doll out cookies dropping them first in the cup of raw sugar and rolling them around to coat. Once they are coated place them on the baking sheet with about 1 1/2 inches between them.
Bake cookies, rotating them half way through for 10-12 minutes, until edges are firm and centers are cracked. When done, transfer cookies to wire rack for cooling and enjoy!
Give santa (and his reindeer too!) something a little different this year, and enjoy the sweet and slightly spicy awesomeness of this delightful cookie!
* Last time in Recipes: Cheddar Apple Muffins