Chewy Spice Cookies

By DenaK

Ingredients

• 2 cups all-purpose flour, spooned and leveled
• 2 teaspoon ground ginger
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cloves
• 3/4 cup vegetable shortening (preferably trans-fat-free)
• 2/3 cup packed light brown sugar
• 1 large egg
• 1/2 cup molasses
• 1 teaspoon pure vanilla extract
• 1/4 cup granulated sugar

Details

Servings 42
Preparation time 30mins
Cooking time 75mins
Adapted from realsimple.com

Preparation

Step 1

Directions

Heat oven to 350° F. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, salt, nutmeg, pepper, and
cloves.

Using an electric mixer, beat the shortening and sugar on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to
low and beat in the egg, molasses, and vanilla. Add the flour mixture, mixing just until combined (do not overmix).

Place the granulated sugar on a plate. Roll heaping tablespoonfuls of the dough into balls; roll in the sugar to coat. Place
on parchment-lined baking sheets, spacing them 2 inches apart. Using a glass, press the balls to a ⅜-inch thickness and sprinkle
with more granulated sugar.

Bake, rotating the sheets halfway through, until the edges are firm, 10 to 12 minutes. Cool slightly on the baking sheets,
then transfer to racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.