Chewy Ginger Cookies

By cheeserohan

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 tsp. ground ginger
• 1 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/2 tsp. freshly ground nutmeg
• 1/4 tsp. freshly ground black pepper
• 3/4 cup packed dark brown sugar
• 1/2 cup vegetable shortening
• 1/2 cup unsalted butter, room temperature
• 1 large egg
• 1/2 cup blackstrap (robust) molasses
• 2 tsp. finely grated peeled ginger
• 1 tsp. vanilla extract
• 1/2 cup finely chopped crystallized ginger
• 1 cup raw or sanding sugar

Preparation

Step 1

Arrange racks in lower and upper thirds of oven; preheat to 350F. Line 2 baking sheets with parchment paper. 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. 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 sticky).

Place raw sugar in a shallow bowl. Using a tablespoon measure, coop 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 balls 1 1/2" 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.