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To make ginger juice, Patty Erd of the Spice House in Evanston, Illinois, squishes coarsely chopped fresh ginger in a clean garlic press.

Source: Midwest Living

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Recipe Summary

prep:
45 mins
chill:
1 hr
bake:
10 mins
cool:
1 min
total:
1 hr 56 mins
Yield:
About 48 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together flour, ground ginger, baking soda, cinnamon, salt and cloves. Stir in crystallized ginger; set aside.

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  • In a large mixing bowl, beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. If you like, stir in fresh ginger juice. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Cover and chill dough for 1 hour or until dough is easy to handle.

  • Place Ginger Sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in the Ginger Sugar. Place 1 1/2 inches apart on lightly greased cookie sheets. Bake in a 350° oven for 10 to 12 minutes or until edges are set. Cool on cookie sheets 1 minute, then transfer to wire racks.

Nutrition Facts

86 calories; fat 3g; cholesterol 7mg; carbohydrates 14g; protein 1g; sodium 74mg.
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