Chewy Ginger Cookies
Recipe from Bon Appétit
+ 2 cups all purpose flour
+ 3 teaspoons ground ginger
+ 2 teaspoons baking soda
+ 2 teaspoon ground cinnamon
+ 1 teaspoon ground cloves
+ 3/4 teaspoon salt
+ 3/4 cup crystallized ginger (chopped small)
+ 1 cup (packed) dark brown sugar
+ 1/2 cup vegetable shortening, room temperature
+ 1/4 cup (1/2 stick) unsalted butter, room temperature
+ 1 large egg
+ 1/4 cup mild-flavored (light) molasses
+ Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger.
+ 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. . Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on baking sheets, spacing 2 inches apart. (Make sure to cover the baking sheets with parchment paper.)
+ Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)
