Recipe For Australian Crystalized Ginger Cookies
A customer sent us this fabulous recipe. She maintains that an excellent quality crystallized ginger is essential. She strongly urges using Australian crystallized ginger from JR Mushrooms & Specialties or OliveNation to produce these soft, chewy ginger cookies. Let us have your feedback.
Ginger Spice Cookies
- 4c. flour
- 5 tsp. ground ginger
- 4 tsp. baking sode
- 2 tsp. ground cinnamon
- 2 tsp. ground cloves
- 1½ tsp. kosher salt
- 5 oz. Australian crystallized ginger, chopped
- 2c. dark brown sugar
- 1c. vegetable shortening (at room temperature)
- ½c. butter, softened
- 2 large eggs
- ½c. molasses (not dark or robust)
- Granulated sugar
Preheat oven to 350°.
Combine first six ingredients in a large bowl and whisk to blend. Mix in Australian crystallized ginger.
In an electric mixer, beat the butter, shortening and brown sugar until fluffy. Add eggs one at a time. Mix until just combined. Add molasses and beat until blended. Add flour mixture and mix until just blended. Cover and refrigerate for an hour.
Add a few tablespoons of the granulated sugar into a small bowl. Roll the cookie dough into balls measuring about 1 to 1½ inch balls. Roll the balls in the sugar to coat completely. Place the balls on greased (or silpat-lined) cookie sheets spaced about 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 10-11 minutes. Reverse the cookie sheets after about 5 minutes. Cool on cookie sheets for about 5 minutes. Transfer the cookies to a cooling rack to cool completely.
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