Sunday, April 6, 2014

Crunchy Chewy Ginger Cookies

This is a new cookie recipe that I tried out at Christmas and it's become a favourite ever since.  As per usual, I changed it a bit.  I can't help trying to make it better so I've added the changes for you.


2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp ground ginger
 1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/2 cup of shortening (I use Crisco)
1/4 softened butter
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup molasses
one egg
1/3 cup of stem ginger, finely chopped
1 cup of turbinado (or raw) sugar for rolling

Preheat oven to 350 degrees.
In stand mixer, cream shortening, butter and white and brown sugars til fluffy.   Add in the egg (I always remove the yucky white strands from the yolk) and the molasses and the stem ginger. Mix well.

Now I like to mix all the dry ingredients (except the turbinado sugar) in a large measuring cup or a batter bowl.  Gently mix these into the wet ingredients.

Roll batter into one inch balls and roll them in the turbinado sugar.  Bake for 10 minutes on a parchment lined cookie sheet....12 cookies to a sheet.  Should make about 48 cookies.  You can freeze batter if you don't want to bake all at once.  I just put it into a zip bag and let it thaw before rolling into balls and baking.