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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Giant Ginger Cookies Recipe

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This recipe for Giant Ginger Cookies is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 1/2 cups flour
4 tsp. ground ginger
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. ground cloves
1 1/2 cups shortening
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar
Directions:
Directions:
Preheat oven to 350 degrees. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and 1/4 tsp. salt. Set aside.

In a large bowl beat shortening for 30 seconds. Add the 2 cups granulated sugar; beat until combined. Beat in eggs and molasses until combined. Beat in half of flour mixture. Stir in remaining flour mixture. Using a 1/4 cup ice cream scoop, shape dough into 2 inch balls; roll in the coarse or granulated sugar. Place balls 2 1/2 inches apart on an ungreased cookie sheet.

Bake in preheated oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not over bake or cookies will not be chewy). Cool on cookie sheet for 2 minutes. Transfer to wire racks; cool.
Number Of Servings:
Number Of Servings:
Makes 25 (4 inch cookies)
Personal Notes:
Personal Notes:
To store: Place in layers separated by waxed paper in airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.

 

 

 

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