Soft Ginger Spice Cookies

Submitted by Heather Hancock

Our absolute favorite cookies, we wait all year for fall to have these (psst, don’t skip the crystallized ginger, it’s key!)

2 cups flour

2 1/2 tsp. ground ginger

2 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground cloves

3/4 tsp. salt

3/4 cup chopped crystallized ginger (usually in the produce or spice aisle)

1 cup packed dark brown sugar

1/2 cup shortening

1/4 cup (1/2 stick) unsalted butter, room temperature

1 egg

1/4 cup mild light molasses

sugar

Combine the flour, ground ginger, baking soda, cinnamon, ground cloves and salt in a medium bowl, whisking to blend. Mix in the crystallized ginger.

Using an electric mixer, beat the brown sugar, shortening and butter in a large bowl until fluffy. Add the egg and molasses and beat until blended. Add the flour mixture and mix until just combined. Cover and refrigerate 1 hour.

Preheat the oven to 350 degrees. Lightly butter 2 baking sheets. Put the sugar in a shallow dish. With wet hands, form the dough into 1 1/4” balls and roll them in the sugar to coat completely. Place the balls on the baking sheets, spacing them 2” apart.

Bake the cookies until they’re cracked on top but still soft to the touch, about 12 minutes. Cool the cookies on the baking sheets for 5 minutes, then carefully transfer to cooling racks. Makes about 30.

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