So maybe June is not the traditional time to break out the ginger cookies. So be it. The heat doesn't make them any less scrumptious. Nor does it make your kitchen smell any less heavenly! These cookies are soft, stay soft, but have a nice zing from the crystallized ginger. It really makes the cookie. I somewhat underbake these as always- it's the secret to an almost fudgy type texture. Don't wait til December!!!
adapted from Allrecipes
2 1/4 cups (11.5 oz) all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon fresh ground black pepper (about 50 grinds)
1/4 teaspoon salt
3/4 cup butter flavored shortening
1 cup white sugar
1 tablespoon water
1/4 cup molasses
4 oz finely chopped crystallized ginger
Preheat oven to 350 degrees F . Whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the shortening and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the whisked ingredients into the molasses mixture. Add crystallized ginger. Scoop up with a muffin scoop and place six per parchment or silpat lined cookie sheet.
Bake for12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Makes 11 big cookies.