Soft Ginger Spice Cookies

It’s easy to buy a box of gingersnap cookies to crush and use as a crust for cheesecake (yes, I have a wonderful Pumpkin cheesecake recipe that uses them) or if you need something to give your jaw a workout. But does anyone really buy them to eat??  Probably not.  They’re too hard.

If you enjoy the spicy goodness of gingersnaps, but not the work of eating the store bought ones, then this recipe is for you! And yes, I must give credit to Bon Appetit for this recipe with a slight modification as I omitted the crystalized ginger.

 If you want to add it: ¾ cup chopped crystalized ginger added into flour mixed after step one.

Soft Ginger Spice Cookies

2 cups all-purpose flour

2 ½ tsp. ground ginger
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
¾ tsp. salt
1 cup dark brown sugar, packed
½ cup vegetable shortening, room temperature
¼ cup (½ stick) butter, room temperature
1 large egg
¼ cup mild-flavored molasses

Sugar

Combine first 6 ingredients in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350 F. Lightly butter 2 baking sheets (I use parchment paper). Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 ¼- inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.

Bake cookies until cracked on top but still soft to touch, @ 10-12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool.

Store in airtight container at room temperature.

Enjoy!