SPICEY GINDER COOKIES
INGREDIENTS
- 2 cups all purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 3/4 teaspoon salt
- 3/4 cup chopped crystallized ginger
- 1 cup (packed) dark brown sugar
- 1/2 cup vegetable shortening, room temperature
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 large egg
- 1/4 cup mild-flavored (light) molasses
… and some dipping Sugar
- Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
- Preheat oven to 375°F. Lightly spray 2 baking sheets (or use parchment paper). Spoon sugar in thick layer onto a small plate. Form dough into Tbl balls; slightly flatten the ball and coat one side with sugar. Place on prepared sheets, spacing 2 inches apart.
- Bake cookies until cracked on top but still soft to touch, about 8-12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)