- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h 50 m
- Serves
- 48
Ingredients
- 2 ¼ cups
- all-purpose flour
- 560 mL
- 2 tsp
- baking soda
- 10 mL
- 2 tsp
- ground ginger
- 10 mL
- 1 ½ tsp
- ground cinnamon
- 7 mL
- ½ tsp
- salt
- 2 mL
- ¹⁄₄ tsp
- each ground cloves and nutmeg
- 1 mL
- ³⁄₄ cup
- vegetable shortening
- 175 mL
- 1 cup
- firmly packed brown sugar
- 250 mL
- 1
- egg
- ⅓ cup
- molasses
- 75 mL
- 1 ½ tsp
- fresh minced ginger
- 7 mL
- ¹⁄₂ cup
- chopped crystallized ginger
- 125 mL
- ¹⁄₂ cup
- demerara sugar, for rolling
- 125 mL
Directions
Step 1
In bowl, whisk together flour, baking soda, ginger, cinnamon, salt, cloves and nutmeg; set aside. In another large bowl, use electric mixer to beat together shortening and brown sugar until light and fluffy, scraping down sides of bowl as needed. Beat in egg, molasses and fresh ginger. Stir in dry ingredients just until blended. Fold in crystallized ginger. Cover and chill 1 to 2 hr., until dough is firm.
Step 2
Preheat oven to 190°C (375°F). Line 3 baking sheets with parchment paper. Roll dough into 48 balls, each a scant tablespoon. Roll in demerara sugar to coat and place on prepared baking sheets, spaced about 2-in. (5-cm) apart. One tray at a time, bake on the middle rack of oven for 8 to 10 min., until cookies are set around edges but still a little soft in the centre. Transfer to wire rack to cool completely. Store in airtight container up to 3 days or freeze for up to 1 month.
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