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, unbleached
- 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. Slice each piece of candied ginger into thin strips, then slice the strips crosswise to make little chunks.
Make the dough:
- Combine the flour, ginger, baking soda, baking powder, cinnamon, salt, cloves, and cardamom in a large bowl. Stir in the minced candied ginger.
- Beat the butter, shortening, ¾ cup of granulated sugar, and the brown sugar together in the bowl of a stand mixer for about 4 minutes, until the mixture is light and fluffy.
- Mix in the egg. Add the molasses and 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 11-12 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. Once they're cool, store them in a tightly sealed container for up to 4 days.
- Makes about 38 cookies.
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
