GINGER SPICE COOKIES
INGREDIENTS
- 2 cups all purpose flour
- 2 1/2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 3/4 teaspoon salt
- 3/4 cup chopped crystallized ginger
- 1 cup (packed) dark brown sugar
- 1/2 cup vegetable shortening, room temperature
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 large egg
- 1/4 cup mild-flavored (light) molasses
- Sugar
DIRECTIONS
- Combine first 6 ingredients in medium bowl; whisk to blend.
- Mix in crystallized ginger.
- Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy.
- Add egg and molasses and beat until blended.
- Add flour mixture and mix just until blended.
- Cover and refrigerate 1 hour.
- Preheat oven to 350°F. Lightly butter 2 baking sheets.
- Spoon sugar in thick layer onto small plate.
- Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely.
- Place balls on prepared sheets, spacing 2 inches apart.
- Bake cookies until cracked on top but still soft to touch, about 12 minutes.
- Cool on sheets 1 minute.
- Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)