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Ginger Spice Cookies

Course Dessert
Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Servings 30 cookies

Ingredients

  • 2 cups AP flour
  • 2 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons cinnamon
  • 2 teaspoons clove
  • 1 pinch nutmeg
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon crystalized ginger, chopped finely
  • 1 cup brown sugar
  • 1/2 cup vegetable shortening
  • 1/4 cup butter
  • 1 egg
  • 1/4 cup dark molasses
  • turbinado for rolling the dough

Instructions

Prepare the dough.

  1. Whisk together flour, ground ginger, nutmeg, cinnamon, clove, salt, and baking soda in a bowl.

  2. Finely chop the crystalized ginger and whisk in with other dry ingredients.

  3. In the bowl of a stand mixer, combine the brown sugar, shortening, and butter. Beat on medium speed until thick and fluffy.

  4. Add egg and molasses to mixing bowl and continue to beat until combined, scraping bowl.

  5. Add dry ingredients into the bowl slowly, and beat until a thick dough forms. Cover bowl.

  6. Refrigerate the dough in the covered mixing bowl for at least an hour (up to a day).

Form cookies and bake.

  1. Cover two baking sheets in parchment paper and preheat the oven to 350F.

  2. Pour turbinado sugar onto a plate.

  3. Roll dough into small balls and then coat in the sugar, placing onto the baking sheet.

  4. Bake for 12 minutes or until soft and cracked on top.