One of my favorite parts about the holidays is the massive excuse I have to bake and eat to my heart’s desire. In particular, I love using holiday flavors such as cinnamon and ginger to create that true cozy-up-to-the-fireplace feeling. I have developed the most amazing recipe for chewy ginger spice cookies that will take you right back to your childhood days of coming inside after sledding, brushing the snow off your jacket, rosy cheeks and all, ready for a giant mug of hot cocoa and a plate of fresh cookies. These cookies are great for a holiday party, dunking in tea, or sandwiching around vanilla ice cream.
2 cups all purpose flour
2 1/2 tsp ground ginger
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cloves (I used just shy of a full teaspoon– cloves can be very overpowering!)
3/4 tsp kosher salt
3/4 cup chopped crystallized ginger
1 cup packed dark brown sugar
1/2 cup vegetable shortening, room temperature
1/3 cup unsalted butter, room temperature
1 large egg, room temperature
1/4 cup molasses
sugar, for rolling
Combine first six ingredients in medium bowl. Mix in crystallized ginger and set aside. Using an electric mixer, beat brown sugar, shortening and butter in a large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix with a spatula until just blended. Cover and refrigerate for 1 hour.
Preheat oven to 350 degrees fahrenheit. Line two baking sheets with parchment paper or tin foil. Pour sugar into a small bowl. Form dough into 1 1/4-inch balls and roll in sugar to coat completely. Place balls on prepared sheets and slightly flatten with fingers, spacing two inches apart.
Bake cookies until cracked on top but still soft to the touch, about 12 minutes. Cool on sheets and transfer to a cooling rack after 1 minute. Enjoy!