Giant Ginger Cookies
Summary
| Yield | |
|---|---|
| Source | http://www.bhg.com/recipes/recipedetail.jsp?recipeId=R031285 |
| Prep Time | 20 minutes |
| Cuisine | American |
| Dish Type | Bars and Cookies |
| Meal (Course) | Snack |
| Preparation Method | Bake |
Description
Clipped from the November 1998 issue of “Better Homes & Gardens”, this recipe quickly became a favorite!
Ingredients
- 4 1⁄2 c All-Purpose Flour
- 4 t Ground Ginger
- 2 t Baking Soda
- 1 1⁄2 t Ground Cinnamon
- 1 t Ground Cloves
- 1⁄4 t Salt
- 1 1⁄2 c Shortening
- 2 c Granulated Sugar
- 2 Eggs
- 1⁄2 c Molasses
- 1⁄4 c Coarse or Granulated Sugar
Instructions
In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl beat shortening until softened. Gradually add the 2 cups granulated sugar; beat until fluffy. Add in eggs and molasses. Add half of flour mixture; beat until combined. Stir remaining flour in with a wooden spoon.
Using a 1/4-cup ice cream scoop, shape dough into 2-inch balls. Roll in the coarse or granulated sugar. Place on an ungreased cookie sheet about 2-1/2 inches apart.
Bake in a 350°F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Let stand for 2 minutes before transferring to a wire rack. Cool. Makes twenty-five (25) 4-inch cookies.
Notes
We use our favorite natural cane Turbinado sugar to roll these in for an extra crunch, tasty finish!
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