These chewy ginger cookies are really gingery from three kinds of ginger, and you can make them crispy if you bake them longer. They are also apparently great with peanut butter slathered between to make a cookie sandwich. It’s not the holidays until we have some spice cookies around the house.
Chewy Ginger Cookies
2 1/4 cups flour
1 1/2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dark brown sugar
1/2 cup vegetable shortening
1 stick butter
1 egg
1/2 cup molasses
2 teaspoons grated fresh ginger
1 teaspoon vanilla extract
1/2 cup finely chopped crystalized ginger or chocolate covered crystalized ginger
1/2 cup raw sugar
Whisk together flour, spices, baking soda, and salt. In a bowl of a mixer, whip together the butter, shortening, and brown sugar until light and fluffy. Reduce speed and add egg, molasses, vanilla, and grated ginger. Add flour mixture slowly, and beat until just combined. With the mixer off, stir in the crystalized ginger.
Roll into 1-1 1/2 inch balls and place on parchment covered baking sheets about 1 inch apart. Flatten a little and sprinkle the top with raw sugar. Bake at 350 degrees for 10-12 minutes until they start to crisp on the edges but are still soft in the center.
