Another amazing recipe from another amazing blogger! Today, Christina, who blogs over at But I’m Hungry, is sharing a recipe for these Chewy Ginger Cookies. These cookies look absolutely scrumptious!
Make sure you take a minute to check out Christina’s blog HERE.
I’m usually not much of a ginger cookie fan, but these are insanely good. They’re crisp on the edges, but stay super chewy in the middle. There’s three kinds of ginger in them- fresh, ground, and crystallized. They’re spicy, but in a clean, sweet way; the ginger flavor doesn’t stick in the back of your throat the way it does in some less-fantastic ginger cookies. I brought them into work last year, and everyone started by saying they’re not big fans of ginger cookies- but these were pretty much gone within minutes. They made a ginger cookie lover out of me!
Chewy Ginger Cookies
submitted to my Boulangerie by Christina
adapted from Bon Apetit
2 1/4 cups all-purpose flour
2 1/2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup (packed) dark brown sugar
1/2 cup vegetable shortening (preferably trans-fat free)
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1/2 cup blackstrap (robust) molasses
2 teaspoons finely grated peeled ginger
1 teaspoon vanilla extract
1/2 cup finely chopped crystallized ginger
1 cup raw or turbinado
Arrange racks in lower and upper thirds of oven; preheat to 350°. Line 2 baking sheets with parchment paper or use silicone baking mats.
Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, 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 and add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture; beat on low speed just to blend. Mix in the crystallized ginger.
The dough will be soft and sticky. It’s supposed to be that way, do not fear.
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 ball. Transfer to prepared baking sheet.
Repeat with half of remaining dough and sugar, spacing balls 1 1/2″ apart. Bake cookies 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.