These crisp, crunchy, spicy, sweet cookies are going to be a great addition to my holiday gift baskets! I usually make a soft, chewy ginger cookie but this year I wanted something that would withstand a good dunk in coffee or hot cocoa (or, if you are my dad, wine!) and these cookies fit the bill.
They bake up crisp, crunchy and spicy with lots of ginger and the flavors become even better days after they have been baked.
Here is how you can make your own:
You can find the entire recipe here. Start by mixing 1/4 cup granulated sugar with 1 teaspoon ground cinnamon in a small bowl. Set aside.
Prepare baking sheet with parchment or Silpat and set aside.
Preheat oven to 360 degrees (the recipe calls for 375 but I thought it was a little too hot so I lowered it a little to avoid burnt bottoms).
In the bowl of an electric mixer fitted with the paddle attachment, beat together shortening, sugar, salt and baking soda.
Beat in the egg and molasses.
In another bowl, whisk together the flour, ginger, cloves, cinnamon. I also added a generous 1 teaspoon of freshly ground black pepper, which gives the already spicy cookie some extra heat and a nice kick at the end.
Add the flour mixture to the shortening mixture and beat until a dough forms.
I made my cookies a little larger for easier dunking by using a #50 scoop which created 2 1/2″ rounds, and yields 35 cookies instead of 5 dozen.
Scoop out the dough and roll in the cinnamon sugar mixture. Place the balls on the prepared baking sheet, I used 9 balls per sheet.
Bake for 11 minutes for “bendy” cookies or bake for the full 13 minutes for crispy crunchy cookies.
Remove cookies from sheet and cool on wire rack. Cookies will become crispy and crunchy as they cool. Store in an airtight container.