Ginger Cookies

"I am still convinced that a good, simple, homeade cookie is preferable to all the store-bought cookies one can find." James Beard

I love ginger cookies. I made a number of batches this winter in search of the "perfect ginger cookie". If there could be a perfect ginger cookie, I'm convinced these chewy morsels could be it. What sets this recipe apart from all others is that it contains 3 types of ginger. This provides a layering of multidimensional ginger flavor. And the crystallized ginger really adds a spicy element. If you'd like to kick the spiciness up a bit, then add a pinch of cayenne pepper. I did to one batch and I loved it. It may not be for everyone, but it adds a special spicy dimension that you can't really put your finger on. If you're skeptical, make the dough, and add a small pinch to only a portion of the dough so you can try it.

Ingredients

2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 teaspoon salt
1-2 inch knob fresh ginger, (or 2-3 Tablespoons) peeled and grated*
3/4 -1 cup chopped crystallized ginger
1 cup (packed) brown sugar
1/2 cup vegetable shortening room temperature, or substitute more butter
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1/4 cup mild flavored (light) molasses

raw turbinado sugar, or granulated sugar

Preparation

Combine first 7 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350°F. Cover 2 cookie sheets with parchment paper, or lightly butter them. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Store cookies in airtight container at room temperature.)

*The easiest way to grate fresh ginger is to freeze it first, then peel, then grate it with a microplane or a box grater using the fine holes.