Name: Giant Ginger Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: For the dough: -; 4 1/2 cups all-purpose flour -; 4 teaspoons ground ginger -; 2 teaspoons baking soda -; 1-1/2 teaspoons ground cinnamon -; 1 teaspoon ground cloves -; 1/4 teaspoon salt -; 1- 1/2 cups butter (3 sticks), room temperature -; 2 cups sugar -; 2 eggs -; 1/2 cup molasses (unsulfured) -; For rolling the cookies: -; 3/4 cup coarse sugar or granulated sugar (for rolling) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Giant Ginger Cookies

1. For the dough: -

2. 4 1/2 cups all-purpose flour -

3. 4 teaspoons ground ginger -

4. 2 teaspoons baking soda -

5. 1-1/2 teaspoons ground cinnamon -

6. 1 teaspoon ground cloves -

7. 1/4 teaspoon salt -

8. 1- 1/2 cups butter (3 sticks), room temperature -

9. 2 cups sugar -

10. 2 eggs -

11. 1/2 cup molasses (unsulfured) -

12. For rolling the cookies: -

13. 3/4 cup coarse sugar or granulated sugar (for rolling) -

How to cook deliciously - Giant Ginger Cookies

1. Stage

Combine the dry ingredients: In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt.

2. Stage

Make the dough: In a separate large mixing bowl, beat the butter to soften it. Slowly, add the sugar, beating until well combined, scraping down the sides of the bowl when necessary. Beat in the eggs (one at a time) and the molasses. Mix in the flour mixture using a wooden spoon.

3. Stage

Preheat the oven to 350°F.

4. Stage

Arrange the balls of dough on the cookie sheet: Using 1/4 cup of dough at a time, shape the dough into 2-inch balls. Roll the dough balls in sugar. Place the balls of dough about 2 1/2 inches apart on an ungreased cookie sheet.

5. Stage

Bake until light brown, then cool: Bake in a 350°F oven for 12 to 14 minutes or until cookies are light brown and puffy. Cool on the cookie sheet for 2 minutes, then transfer the cookies to a wire rack to cool completely. Store in a tightly covered container at room temperature for up to three days or in the freezer for up to three months.