We just made these chewy ginger cookies and let me tell you…they are DELICIOUS. A triple hit of ginger and yet, they don’t taste overly gingery, or overly sweet. Just…chewy gooey perfection. You definitely want these on your table this Christmas!!
You will need:
- 3/4 cup packed dark brown sugar
- 1 stick unsalted butter
- 3/4 cup vegetable shortening
- 1 large egg
- 1/2 cup dark molasses (treacle)
- 2 tsp freshly grated ginger
- 1 tsp vanilla extract
- 2 1/4 cups flour
- 2 1/2 tsp ground ginger
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup crystallized (stem) ginger, finely chopped
- Granulated light brown sugar, for rolling dough
Preheat oven to 170C/ 350F
Pulse dark brown sugar, butter and shortening in a cake mixer on medium speed until light and fluffy. Add egg, molasses, freshly grated ginger and vanilla and pulse until blended. Add flour, ground ginger, baking soda, cinnamon, nutmeg, salt and black pepper and blend well. Mix in crystallized ginger by hand. At this point, the batter will be quite sticky and not very dough-like but that’s exactly how you want it. You will now roll it around in granulated sugar, which will help hold it together….just be prepared for things to get a bit messy :) It’s a big part of the fun!
Place granulated light brown sugar into a bowl. Spoon batter using large tablespoons or ice-cream scoop, and drop into bowl of sugar. Toss around in the sugar to coat, until the sugar forms a “shell” that holds the cookie together. Place onto a baking sheet (lined with parchment paper) and flatten with your fingers.
Bake cookies in the oven for 10-15 minutes. The cookies are done when the centers look firm and the cookies start to crack a bit. Let cool on wire racks.
Currently in the oven: sugar cookies with hint of vanilla-lemon. Stay tuned for the recipe!
In good health,