Sprakling Chewy Ginger Cookies with a Twist
Don’t say I didn’t warn you❣
These cookies are chewy and delicious ~ bursting with a warm, surprisingly fiery and pungent flavor!
I always bake some sort of ginger cookie during the Christmas season, and this recipe from Better Homes and Gardens surpasses them all.
For additional spicy flavor, the recipe includes molasses, dark brown sugar, fresh ginger and pumpkin pie spice.
Gold sanding sugar sprinkled on top of each cookie gives them a festive look when baked and adds another touch of sweetness.
I think they’re divine ~ they’re addictive ~ and if you like ginger cookies, I bet you will agree!
Sparkling Chewy Ginger Cookies
1⅓ cups firmly packed dark brown sugar
1 cup shortening
2 large eggs
½ cup molasses
4 teaspoons finely grated peeled fresh ginger
3½ cups flour
3 teaspoons baking soda
3 teaspoons pumpkin pie spice
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1⅓ cups gold sanding sugar, or granulated sugar*
Preheat oven to 350°.
Beat dark brown sugar and shortening in a medium bowl at medium speed with an electric mixer until creamy.
Add egg, molasses and finer, beat 30 seconds.
Sift flour with next 4 ingredients in a small bowl.
Add flour mixture to butter mixture, beat at low speed until combined.
Refrigerate for 1 hour.
Place sanding sugar in a small bowl.
Drop dough by level spoonfuls into sanding sugar, using a 1½” cookie scoop; roll to coat.
Place coated cookies 3” apart on 2 parchment paper-lined baking sheets.
Bake for 10-12 minutes or until cookies are fragrant and browned around the edges.
Cool on pans for 5 minutes, transfer to wire racks to cool completely.
Makes 3 dozen
*Gold sanding sugar can be purchased online or purchased wherever specialty cake supplies are sold.