These cookies get a hit of crunch, thanks to the coarse sugar coating. The secret ingredient? Shortening. It’s critical for creating that soft texture.


Credit: Photography by Ryan Liebe

Recipe Summary test

25 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Arrange the racks in the top and bottom thirds of the oven; preheat to 350°. In a medium bowl, whisk the flour, pumpkin pie spice, baking soda, baking powder, and salt. In a large bowl, using an electric mixer on medium-high speed, beat the butter, shortening, and dark brown sugar until light and fluffy, about 2 minutes. Add the egg, molasses, and fresh ginger. Mix on medium until well blended. Add the dry ingredients. Mix on low until just blended.

  • Place the turbinado sugar in a medium bowl (or the empty flour bowl). Working in batches, form the dough into golf-ballsize balls and roll in the sugar to coat. Divide between 2 parchment paper–lined baking sheets, spacing 2 1/2 inches apart. Sprinkle with the crystallized ginger, gently pressing to adhere.

  • Bake the cookies, rotating and reversing the sheets halfway through, until the edges are firm but the centers are still soft, about 11 minutes. Let cool on the sheets for 3 minutes, then transfer to wire racks to cool completely.