- Servings: 36 cookies
- Prep Time: 15 minutes plus 1 hour Chill Time
- Cook Time: 12 minutes
- 2 cups all-purpose flour
- 1 tablespoon ground ginger 2 teaspoons baking soda
- 2 teaspoons ground cinnamon, divided
- ½ teaspoon salt
- 1⁄3 cup chopped candied ginger (2 ounces)
- 1 cup packed light brown sugar
- ¾ cup butter-flavored vegetable shortening, at room temperature
- 1 large egg
- ¼ cup molasses
- ¼ cup granulated sugar
1. Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
2. In a medium bowl, combine the ﬂour, ground ginger, baking soda, 1 teaspoon of the cinnamon, and salt. Add the candied ginger and toss with a fork to mix.
3. In a stand mixer ﬁtted with the paddle attachment, beat the brown sugar and vegetable shortening on medium-high speed for 2 minutes, until light and ﬂuffy. With the mixer running, add the egg and molasses, then gradually add the ﬂour mixture, mixing only until all the dry ingredients are moistened.
4. Cover the bowl with plastic wrap and chill for 1 hour or up to 1 day.
5. In a small bowl, combine the granulated sugar and remaining
1 teaspoon cinnamon. Using a cookie scoop, shape the dough into 1-inch balls. Roll in the cinnamon-sugar and place on baking sheets 2 inches apart.
6. Bake for 12 minutes until lightly browned, then transfer to wire racks to cool completely. The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.