Ginger Spice Cookies

Name: Ginger Spice Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Global
Ingredients: 473 milliliters all purpose flour; 2 teaspoons baking soda; 177 milliliters chopped crystallized ginger; 237 milliliters (packed) dark brown sugar; 1 large egg; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 3 teaspoons ground ginger; 59 milliliters mild-flavored (light) molasses; 1 teaspoons salt; 30 servings Sugar; 59 milliliters (1/2 stick) unsalted butter, room temperature; 118 milliliters vegetable shortening, room temperature

Ginger Spice Cookies might be just the dessert you are searching for. Watching your figure? This vegetarian recipe has 171 calories, 1g of protein, and 5g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 30. Only From preparation to the plate, this recipe takes around 45 minutes. If you have all purpose flour, ground ginger, vegetable shortening, and a few other ingredients on hand, you can make it.

Instructions

Combine first 6 ingredients in medium bowl; whisk to blend.

Equipment you will use

Whisk

Bowl

Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy.

Ingredients you will need

Candied Ginger

Brown Sugar

Shortening

Butter

Equipment you will use

Hand Mixer

Bowl

Add egg and molasses and beat until blended.

Ingredients you will need

Molasses

Egg

Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Ingredients you will need

All Purpose Flour

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.

Ingredients you will need

Butter

Dough

Sugar

Roll

Equipment you will use

Baking Sheet

Oven

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.)

Ingredients you will need