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Giant Ginger Cookies Recipe

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This recipe for Giant Ginger Cookies is from St. Mary's Church, 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:  
4½ c. all-purpose flour
4 tsp. ground ginger
2 tsp. baking soda
1½ tsp. ground cinnamon
1 tsp. ground cloves
¼ tsp. salt
1½ c. shortening
2 c. granulated sugar
2 eggs
½ c. molasses
¾ c. coarse or granulated sugar
Directions:
Directions:
Preheat oven to 350º. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

In a large mixing bowl, beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 c. granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

Shape dough into 2" balls using ¼ c. dough for each ball. Roll balls in the ¾ c. coarse or granulated sugar. Place about 2½" apart on an ungreased cookie sheet.

Bake for 12-14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.

Note: You can make these cookies smaller, just watch the baking time.
Number Of Servings:
Number Of Servings:
Makes 25 (4-inch) cookies

 

 

 

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