Colossal Ginger Cookies
These cookies are big, soft, dense and chewy. Unfortunately, to get the right texture you must use melted shortening. As much as I love butter, it just doesn't work properly in these cookies therefore shortening is key.
Servings: 9
Ingredients
- 1 cup granulated sugar (7oz/190 grams)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup shortening melted and cooled (144 grams)**
- 1/4 cup molasses (80 grams)
- 2 cups all purpose flour (270 grams)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper optional
- Crystal sugar for garnish optional
Instructions
- In a large bowl, using an electric mixer beat sugar, egg and vanilla until light. Beat in melted, cooled shortening and molasses.
- In a separate bowl, mix together flour, salt, baking soda, cinnamon, cloves, ginger, pepper and pepper.
- Stir flour mixture into sugar mixture until thoroughly combined.
- Using a 1/4 cup measure, scoop dough and shape into large mounds. Place dough scoops in refrigerator and chill thoroughly for at least 3 hours or chill dough in freezer for 1 hour.
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment. Dip dough mounds in crystal sugar (if using) and arrange 5 mounds on each cookie sheet, keeping remaining mounds chilled until ready to bake.
- Bake for 15-20 minutes. If cookies seem brown after first 15 minutes, lay a sheet of foil loosely over the top. Let cool for 2-3 minutes on cookie sheet. Cookies will be large, thick, crispy on the outside and soft on the inside.
Notes
The 144 grams applies to Crisco. Nutiva seems to be a little bit heavier, so you may want to measure that one by volume if substituting Nutiva.