These ginger-molasses cookies are fantastic. They’re soft, chewy, and have a great bite to them with all of the different spices in them. They were pretty quick and easy to make, too! Recipe after the jump.
Serves: 20 cookies
- 2 cups all purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ cup finely chopped crystallized ginger (I omitted this because, well, I didn't have any, haha)
- 1 cup firmly packed dark brown sugar (I used light brown sugar)
- ½ cup vegetable shortening, room temperature
- ¼ cup unsalted butter, room temperature
- 1 large egg
- ⅓ cup molasses
- demerrara sugar for rolling (I just used granulated sugar)
- Combine the flour, spices, baking soda, and salt in medium bowl; whisk to blend. Mix in crystallized ginger if you have it.
- In a large bowl using an electric mixer beat shortening and butter to combine, add brown sugar and beat until well-combined and 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. Grease/line 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands (this prevents the dough from sticking to you), form dough into balls (I made giant cookies, but an average cookie is probably a 2 or 3 in round ball); roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart, flatten slightly with the palm of your hand.
- Bake cookies until cracked on top but still soft to touch and moist inside, about 10-12 minutes (do not overbake). Cool on sheets 1 minute. Carefully transfer to racks and cool.