Ginger Cookies, With Candied Ginger
A favorite cookie at holiday time and any time that calls for a flavor-packed treat! Ginger Cookies with Candied Ginger are spicy and sweet.
Servings: 38 Cookies
Calories: 109kcal
Ingredients
- ½ cup (about 2¼ ounces) candied ginger
- 2½ cups all-purpose flour
- 1½ tablespoons ground ginger
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground cardamom
- ½ cup unsalted butter, softened (4 ounces)
- ½ cup vegetable shortening
- ¾ cup granulated sugar , plus extra for rolling dough balls
- ¼ cup packed light brown sugar
- 1 egg
- 3 tablespoons molasses
- ½ teaspoon pure vanilla extract
Instructions
Mince the candied ginger:
- Use a sharp knife and cutting board. For the ½ cup (about 2¼ ounces) candied ginger: slice each piece of ginger into thin strips, then slice the strips crosswise to make little chunks.
Make the dough:
- Combine the 2½ cups all-purpose flour, 1½ tablespoons ground ginger, 1½ teaspoons baking soda, ½ teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon salt, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground cardamom in a large bowl. Stir in the minced candied ginger.
- Beat the ½ cup unsalted butter, softened, ½ cup vegetable shortening, ¾ cup granulated sugar, and the ¼ cup packed light brown sugar together in the bowl of a stand mixer for about 4 minutes, until the mixture is light and fluffy.
- Mix in 1 egg. Add the 3 tablespoons molasses and ½ teaspoon pure vanilla extract, and mix these in as well.
- Add about half of the dry mixture into the bowl with the wet mixture. Pulse the mixer a few times to start to bring everything together. Add in the rest of the dry mixture. Pulse the mixer a few more times. Then, use a large spoon to finish mixing the dough together by hand.
- Place the bowl of dough in the fridge for 30 minutes.
Roll the dough balls:
- Preheat the oven to 350° F. Line a baking sheet with parchment paper. Pour some granulated sugar into a small bowl.
- Roll the dough by hand into balls about one inch in diameter. Then, roll the balls in the sugar to coat them thoroughly. Place the balls on the prepared baking sheet, about 2 inches apart.
- (Stash the rest of the dough in the fridge between batches.)
Bake the cookies:
- Bake the cookies for 11 to 12 minutes, until the cookies are lightly browned and the edges have begun to set. Remove the cookies to a cooling rack.
- Cool the cookies for at least 5 minutes before eating them.
- Makes about 38 cookies.
To store:
- Once they're cool, store the cookies in a tightly sealed container for up to 4 days.
Notes
- Keep the bowl of cookie dough in the fridge between batches: it will keep the dough from getting too soft and make it easier to handle.
Nutrition
Serving: 1cookie | Calories: 109kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 83mg | Potassium: 43mg | Fiber: 1g | Sugar: 8g | Vitamin A: 81IU | Calcium: 9mg | Iron: 1mg
