While everyone else is spending their fall feasting season being obsessed with pumpkin, I've got a different favorite flavor for autumn. For the Becca, it's alllll about ginger cookies. From the aroma to the flavor, it's all good.
While I'd never turn down a gingersnap (or any cookie, really), it's the ginger cookies of a chewier persuasion that really set my soul to singing. LOOK OUT GHOSTBUSTERS, my spirit is on the loose and it hungers for cookies. This recipe in particular makes me doubly happy because it packs that surprise punch of candied ginger.
Chewy Ginger Cookies from What Smells So Good?
- 3 oz shortening
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ¼ cup molasses
- 1 tsp vinegar
- 1 tsp vanilla
- 2½ tbsp strong brewed black tea, cooled
- 1 tbsp ground ginger
- ¼ tsp cardamom
- ½ tsp cinnamon
- Pinch allspice
- Pinch ground cloves
- Pinch black pepper
- Pinch white pepper
- 1¼ cups whole wheat flour
- 1 tsp baking soda
- ½ cup quick oats (not instant)
- ½ cup raisins
- 3 oz chopped candied ginger
- In a large bowl, cream together the shortening, sugars, molasses, vinegar, vanilla, and tea.
- Beat in all the spices until well blended, then mix in the flour and baking soda.
- Fold in the oats, raisins, and ginger.
- Cover and chill 1 hour (up to overnight), or wrap in plastic, then foil, and freeze up to 4 months.
- Preheat the oven to 350°F.
- Bake 11 to 14 minutes.
- Cool 2 minutes on baking sheets, then transfer to cooling racks to cool completely.
Image via YummySmells