Chewy Ginger Cookies
['2 1/4 cups all-purpose flour', '2 1/2 teaspoons ground ginger', '1 1/2 teaspoons baking soda', '1/2 teaspoon ground cinnamon', '1/2 teaspoon freshly ground nutmeg', '1/2 teaspoon kosher salt', '1/4 teaspoon freshly ground black pepper', '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 (robust) molasses', '2 teaspoons finely grated peeled ginger', '1 teaspoon vanilla extract', '1/2 cup finely chopped crystallized ginger', '1 cup raw or sanding sugar']
Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl. 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).
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 a ball. Transfer to prepared baking sheet. Repeat with half of remaining dough and sugar, spacing balls 1 1/2" apart.
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. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.