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Chewy Ginger Cookies Recipe

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This recipe for Chewy Ginger Cookies, by , is from The Zima Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Barb Zima

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoons baking soda
teaspoon ground cinnamon
teaspoon freshly ground nutmeg
teaspoon kosher salt
teaspoon freshly ground black pepper
cup (packed) dark brown sugar
cup vegetable shortening (preferably trans-fat free)
cup (1 stick) unsalted butter, room temperature
1 large egg
cup blackstrap (robust) molasses
2 teaspoons finely grated peeled ginger
1 teaspoon vanilla extract
cup finely chopped crystallized ginger
1 cup raw or sanding sugar

Directions:
Directions:
Arrange racks in lower and upper thirds of oven, preheat to 350
Line 2 baking sheets with parchment paper

Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, slat 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; beat on low speed just to blend. Mix in crystallized ginger (dough will be very soft and stick).

Place raw sugar in a shallow bowl.

Using a tablespoon measure, scoop out dough. Using a second spoon, scoop dough from tablespoon measure 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 ball 1" apart.

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.

DO AHEAD: can be made 3 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.

Number Of Servings:
Number Of Servings:
4 dozen

 

 

 

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