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Chewy Spice Cookies

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Chewy Spice CookiesVictor Schrager
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Makes 42 cookies| Hands-On Time: 30m | Total Time: 1hr 15m

Ingredients

  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoon ground ginger
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cloves
  • 3/4 cup vegetable shortening (preferably trans-fat-free)
  • 2/3 cup packed light brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • 1 teaspoon pure vanilla extract
  • 1/4 cup granulated sugar

Directions

  1. Heat oven to 350° F. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, salt, nutmeg, pepper, and cloves.
  2. Using an electric mixer, beat the shortening and sugar on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the egg, molasses, and vanilla. Add the flour mixture, mixing just until combined (do not overmix).
  3. Place the granulated sugar on a plate. Roll heaping tablespoonfuls of the dough into balls; roll in the sugar to coat. Place on parchment-lined baking sheets, spacing them 2 inches apart. Using a glass, press the balls to a ⅜-inch thickness and sprinkle with more granulated sugar.
  4. Bake, rotating the sheets halfway through, until the edges are firm, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
By Gina Marie Miraglia Eriquez,  November 2010
See Nutritional Information for this recipe »

Nutritional Information

  • Per ServingServing Size: 1 cookie
  • Calories 84Calories From Fat 33
  • Fat  4g
  • Sat Fat  1g
  • Cholesterol  5mg
  • Sodium  72mg
  • Protein  1g
  • Carbohydrate  12g
  • Sugar  7g
  • Fiber  0g
  • Calcium  1mg
  • Iron  13mg
What does this mean? See Nutrition 101.

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Quick Tip

Dough and a rolling pin
For extra sparkle and texture, roll and sprinkle the dough in turbinado sugar.

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