Ginger is one of those flavors that immediately conjure images of Christmas Trees and sitting by the fireplace. I’m definitely a proponent of homemade cookies, but I have been known to buy a tube of that gingerbread cookie dough at the store, roll them in sugar, and make quick and easy ginger snaps.

This year, I wanted to try my hand at making them from scratch instead. This recipe exceeded my expectations. The cookies are chewy, yet moist, and the kick of spices pairs perfectly with a coffee or other hot beverage.

Chewy Ginger Molasses Cookies

Adapted From: Epicurious

Ingredients

2 1/4 cups all-purpose flour
2 1/2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
3/4 cup (packed) dark brown sugar
1/2 cup vegetable shortening (preferably trans-fat free)
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1/2 cup blackstrap molasses
2 teaspoons finely grated peeled ginger
1 teaspoon vanilla extract
1 cup raw sugar

Preparation

1. Arrange racks in lower and upper thirds of oven; preheat to 350°F.
2. Line 2 baking sheets with parchment paper.
3. Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
4. Using an electric mixer on medium-high speed, beat brown sugar, shortening, and butter in a large bowl, scraping down sides halfway through beating, until light and fluffy, about 3 minutes.
5. Reduce mixer speed to low. Add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture 1/3 at a time; beat on low speed just to blend.
6. Place raw sugar in a shallow bowl. Using a tablespoon measure, scoop out dough into bowl with raw sugar; turn to coat well.
7. Once coated in sugar, use your hands to roll into a ball. Transfer to prepared baking sheet. Repeat with half of remaining dough and sugar, spacing balls 1 1/2″ apart.
8. Bake cookies, rotating sheets at 5 minutes, cook an additional 5-7 minutes, until edges are firm and centers appear cracked, 10–12 minutes total.
9. Transfer cookies to wire racks and let cool. Repeat with remaining dough and sugar, using cooled baking sheets and new parchment.