Chewy Ginger Molasses Cookies
Prep Time
Cooking Mode
2 ¼ cups all-purpose flour
2 tsp baking soda
2 tsp ground ginger
1 ½ tsp ground cinnamon
½ tsp salt
¹⁄₄ tsp each ground cloves and nutmeg
³⁄₄ cup vegetable shortening
1 cup firmly packed brown sugar
1 egg
⅓ cup molasses
1 ½ tsp fresh minced ginger
¹⁄₂ cup chopped crystallized ginger
¹⁄₂ cup demerara sugar, for rolling
2 ¼ cups all-purpose flour
2 tsp baking soda
2 tsp ground ginger
1 ½ tsp ground cinnamon
½ tsp salt
¹⁄₄ tsp each ground cloves and nutmeg
³⁄₄ cup vegetable shortening
1 cup firmly packed brown sugar
1 egg
⅓ cup molasses
1 ½ tsp fresh minced ginger
¹⁄₂ cup chopped crystallized ginger
¹⁄₂ cup demerara sugar, for rolling
Directions
1In bowl, whisk together flour, baking soda, ginger, cinnamon, salt, cloves and nutmeg; set aside. In another large bowl, use electric mixer to beat together shortening and brown sugar until light and fluffy, scraping down sides of bowl as needed. Beat in egg, molasses and fresh ginger. Stir in dry ingredients just until blended. Fold in crystallized ginger. Cover and chill 1 to 2 hr., until dough is firm.
2Preheat oven to 190°C (375°F). Line 3 baking sheets with parchment paper. Roll dough into 48 balls, each a scant tablespoon. Roll in demerara sugar to coat and place on prepared baking sheets, spaced about 2-in. (5-cm) apart. One tray at a time, bake on the middle rack of oven for 8 to 10 min., until cookies are set around edges but still a little soft in the centre. Transfer to wire rack to cool completely. Store in airtight container up to 3 days or freeze for up to 1 month.
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