I made these cookies 3 or 4 times in the span of a few weeks— going through an entire jar of molasses— so I had to share them. I am actually not a ginger cookie person, and honestly made them at first because they seemed like the easiest, quickest cookie recipe in the December issue of Bon Appetit. But then… they turned out to be awesome. With three types of ginger (fresh, powder, and crystallized), these cookies are very special, and chewy, not crispy like your typical gingersnap. I think our local grocery now stocks crystallized ginger just for me…
Chewy Ginger Cookies
Recipe Courtesy of Bon Appetit
- 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
- 3/4 cup (packed) dark brown sugar
- 1/2 cup vegetable shortening (preferably trans-fat free)
- 1/2 cup unsalted butter, room temperature
- 1 large egg
- 1/2 cup blackstrap (robust) molasses
- 2 tsp. finely grated peeled ginger
- 1 tsp. vanilla extract
- 1/2 cup finely chopped crystallized ginger
- 1 cup raw or sanding sugar
1. Arrange racks in lower and upper thirds of oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper.
2. 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 and beat on low speed, just to blend. Mix in crystallized ginger (dough will be soft and sticky).
3. Place raw sugar in a shallow bowl (you might not need an entire cup). Using a tablespoon measure (or small cookie scoop), scoop out dough 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.
4. 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.