Chewy Ginger Cookies

Ingredients

• 1.5 teaspoons baking soda 
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup candied ginger finely chopped
• 0.8 cup t brown sugar dark packed ()
• 1 large eggs 
• 2.3 cups flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 2.5 teaspoons ground ginger 
• 0.5 teaspoon kosher salt 
• 0.5 cup blackstrap molasses (robust)
• 0.5 teaspoon nutmeg freshly ground
• 1 cup sugar raw
• 0.5 cup butter unsalted room temperature (1 stick)
• 1 teaspoon vanilla extract 
• 0.5 cup shortening (preferably trans-fat free)

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• blender
• hand mixer

Directions

1. Arrange racks in lower and upper thirds ofoven; preheat to 350°F. Line 2 baking sheetswith parchment paper.
2. Whisk flour, groundginger, baking soda, cinnamon, nutmeg,salt, and pepper in a medium bowl. Usingan electric mixer on medium-high speed,beat brown sugar, shortening, and butter ina large bowl, scraping down sides halfwaythrough beating, until light and fluffy, about3 minutes. Reduce mixer speed to low.
3. Addegg, molasses, grated ginger, and vanilla;beat just to blend.
4. Add flour mixture;beat on low speed just to blend.
5. Mix incrystallized ginger (dough will be very softand sticky).
6. Place raw sugar in a shallow bowl. Usinga tablespoon measure, scoop out dough.Using a second spoon, scoop dough fromtablespoon measure into bowl with rawsugar; turn to coat well.
7. Roll into a ball.
8. Transfer to prepared baking sheet. Repeatwith half of remaining dough and sugar,spacing balls 1 1/2" apart.
9. Bake cookies, rotating sheets halfwaythrough, until edges are firm and centersappear cracked, 10–12 minutes.
10. Transfercookies to wire racks and let cool. Repeatwith remaining dough and sugar, usingcooled baking sheets and new parchment.DO AHEAD: Can be made 3 days ahead.Store airtight at room temperature betweensheets of parchment or waxed paper.