Spacer Ginger Spice Cookies
  | Asymmetry | Cooking | Ginger Spice Cookies |



I first made these in December, 2003. It had been a long time since I made a new kind of cookie. They disappeared quickly! Note that the dough needs to chill for an hour.

2 c all-purpose flour
2 1/2 tsp ground ginger
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cloves
3/4 tsp salt
3/4 c chopped crystallized ginger
1 c (packed) dark brown sugar
1/2 c vegetable shortening
1/4 c unsalted butter, room temperature
1 large egg
1/4 mild (light) molasses


  1. Combine first six ingredients in a medium bowl and whisk to blend. Mix in crystallized ginger.
  2. Using an electric mixer, beat brown sugar, shortening, and butter in a large bowl until fluffy.
  3. Add egg and molasses, and beat until blended.
  4. Add flour mixture and beat until just combined.
  5. Cover and refrigerate one hour.
  6. Preheat oven to 350. Spoon sugar into thick layer on small plate or bowl.
  7. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on cookie sheets, 2 inches apart.
  8. Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute, then transfer to racks and cool.

Bon Appetit, March 2000, p 140.

| Top |


Except where noted, all material on this site is © 2003 Rebecca J. Stevenson