Chewy Ginger Cookies
If you have roughly 45 minutes to spend in the kitchen, Chewy Ginger Cookies might be an excellent lacto ovo vegetarian recipe to try. One portion of this dish contains about 1g of protein, 4g of fat, and a total of 103 calories. This recipe serves 48 and costs 15 cents per serving. A few people made this recipe, and 14 would say it hit the spot. Head to the store and pick up ground ginger, vanillan extract, kosher salt, and a few other things to make it today. It is brought to you by Serious Eats. With a spoonacular score of 4%, this dish is very bad (but still fixable). If you like this recipe, take a look at these similar recipes: Eggless Ginger Cookies | Chewy Ginger Molasses Cookies, Chewy Ginger Cookies, and Chewy Ginger Cookies.
Servings: 48
Ingredients:
1 1/2 teaspoons baking soda
1/4 teaspoon freshly ground black pepper
1/2 cup finely chopped crystallized ginger
3/4 cup (packed) dark brown sugar
1 large egg
2 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
2 1/2 teaspoons ground ginger
1/2 teaspoon kosher salt
1/2 cup blackstrap (robust) molasses
1/2 teaspoon freshly ground nutmeg
1 cup raw or sanding sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 cup vegetable shortening (preferably trans-fat free)
Equipment:
baking paper
baking sheet
oven
whisk
bowl
hand mixer
Cooking instruction summary:
Procedures 1 Arrange racks in lower and upper thirds of oven; preheat to 350°. Line 2 baking sheets with parchment paper. 2 Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl. 3 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. Reduce mixer speed to low. Add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture; beat on low speed just to blend. Mix in crystallized ginger (dough will be very soft and sticky). 4 Place raw sugar in a shallow bowl. Using a tablespoon measure, scoop out dough. Using a second spoon, scoop dough from tablespoon measure into bowl with raw sugar; turn to coat well. Roll into ball. Transfer to prepared baking sheet. Repeat with half of remaining dough and sugar, spacing balls 1 1/2" apart. 5 Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked, 10–12 minutes. Transfer cookies to wire racks and let cool. Repeat with remaining dough and sugar, using cooled baking sheets and new parchment.
Step by step:
1. 1
2. Arrange racks in lower and upper thirds of oven; preheat to 350°. Line 2 baking sheets with parchment paper.
3. 2
4. Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl.
5. 3
6. 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. Reduce mixer speed to low.
7. Add egg, molasses, grated ginger, and vanilla; beat just to blend.
8. Add flour mixture; beat on low speed just to blend.
9. Mix in crystallized ginger (dough will be very soft and sticky).
10. 4
11. Place raw sugar in a shallow bowl. Using a tablespoon measure, scoop out dough. Using a second spoon, scoop dough from tablespoon measure into bowl with raw sugar; turn to coat well.
12. Roll into ball.
13. Transfer to prepared baking sheet. Repeat with half of remaining dough and sugar, spacing balls 1 1/2" apart.
14. 5
15. Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked, 10–12 minutes.
16. Transfer cookies to wire racks and let cool. Repeat with remaining dough and sugar, using cooled baking sheets and new parchment.
Nutrition Information:
covered percent of daily need
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