I feel like I have done a lot of sweet recipes this year and was going to offer something savory this month. But then I came across these Ginger Cookies. They are not your typical gingerbread cookie but a lightly spiced cookie with bits of candied ginger. The candied ginger gives a fresh and spicy punch of ginger without being overwhelming. If you can’t find the cream cheese chips, white chocolate would be a good substitution. If you’re looking for a different taste for your holiday baking, these will be a good addition.
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup vegetable shortening
- 1 ½ cups packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 1 (10 ounce) bag of cream cheese chips
- ½ cup crystallized ginger, chopped
- In a medium bowl, sift together the flour, salt, baking powder, ginger, cinnamon, nutmeg, and cloves. Set aside.
- In a large mixing bowl, cream together the shortening and both sugars with an electric mixer. Add the eggs and vanilla and mix until light and fluffy.
- Add the combined dry ingredients and blend just until combined. Stir in the cream cheese chips and the crystallized ginger.
- Line 2 cookie sheets with parchment paper.
- Using a cookie scoop, portion out dough into 12 large balls (with a 4 oz. scoop) or 24 balls (with a 2 oz. scoop). Place dough on lined cookie sheets and chill for at least 1 hour.
- Preheat oven to 350°F. Lightly press dough to flatten slightly. Bake for 16-18 minutes, until lightly browned. Let cool on cookie sheet for 2-3 minutes before removing to wire rack to cool completely.