Chewy Ginger Cookies

Name: Chewy Ginger Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 32
Ingredients: 2 1/4 cups all-purpose flour; 2 1/2 teaspoons ground ginger; 1 1/2 teaspoons baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon freshly ground nutmeg; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3/4 cup (packed) dark brown sugar; 1/2 cup vegetable shortening (preferably trans-fat free); 1/2 cup (1 stick) unsalted butter, room temperature; 1 large egg; 1/2 cup blackstrap (robust) molasses; 2 teaspoons finely grated peeled ginger; 1 teaspoon vanilla extract; 1/2 cup finely chopped crystallized ginger; 1 cup raw or sanding sugar

by Pharm-to-Table

32 Pieces

32 min

The smell of this cookie baking immediately reminds me of the holidays and wintertime. Something about all those warm spices in the air. However, it is 80 degrees outside right now and I just made a batch that will be the sandwich to my ice cream sandwiches I’m serving this weekend. These cookies work all yearlong. They are slightly spicy from all that ginger and dash of black pepper in the dough, chewy on the inside and a slight snap on the edges. They are really good.

Transfer the cookies to a cooling rack until they are firm enough to store or eat them warm! The sanding sugar gives them a great crunch.

My serving.

If presentation is important, make sure you spread the cookies out on the sheet otherwise they will blend together and you'll have square cookies. They taste just as good!

Chewy Ginger Cookies

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Recipe details

Yield 32 Pieces
Time spent: Prep time: 20 Minutes Cook time: 12 Minutes Total time: 32 min

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Ingredients

INGREDIENTS

2 1/4 cups all-purpose flour
2 1/2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup (packed) dark brown sugar
1/2 cup vegetable shortening (preferably trans-fat free)
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1/2 cup blackstrap (robust) molasses
2 teaspoons finely grated peeled ginger
1 teaspoon vanilla extract
1/2 cup finely chopped crystallized ginger
1 cup raw or sanding sugar

Instructions

INSTRUCTIONS

Arrange racks in lower and upper thirds of oven; preheat to 350°. 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).
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 ball. Transfer to prepared baking sheet. Repeat with half of remaining dough and sugar, spacing balls 1 1/2" apart.
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.

Tips

Use granulated sugar to roll the dough in if you don’t have sanding sugar.
If you have a small ice cream scoop, you can use that to portion out the cookies.
Can be made 3 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.

Comments

Barbs Ferris on Jul 29, 2021

Look delish but wa wondering what flavor ice cream you use? Any special hints or tip for making I.c. Sandwiches?

1 Reply
- See 1 previous
- Pharm-to-Table on Jul 29, 2021
  
  I think there are a lot of options for ice cream. The obvious choice for me would be vanilla, but chocolate or even strawberry would be delicious too. I would keep it pretty plain to not distract from the cookie, but I also wouldn’t hate a ginger ice cream in there too. Hope this helps!
  
  Like
- Barbs Ferris on Jul 29, 2021
  
  Thank you
  
  Like

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