Chewy Ginger Cookies

Chewy Ginger Cookies

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons ground ginger
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup (packed) dark brown sugar
• 1/2 cup vegetable shortening
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 large egg
• 1/2 cup blackstrap (robust) molasses
• 2 teaspoons finely grated peeled ginger
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped crystallized ginger
• 1 cup raw or sanding sugar

Directions:

1. Preheat to 350° F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper;set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, shortening, and butter on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low and add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture; beat on low speed just to blend. Mix in crystallized ginger (dough will be very soft and sticky).
4. Place raw sugar in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
5. Bake the cookies, one sheet at a time, until edges are firm and centers appear cracked, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Yields: 48 cookies