Giant Ginger Cookies
Ingredients
- 4 1/2 cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 cups butter
- 2 cups sugar
- 2 large large eggs
- 1/2 cup molasses
- 3/4 cup granulated sugar
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Instructions
- In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt.
- 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.
- 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.
- 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.,For cookies with lots of deep crinkles, bake them one sheet at a time.,Store in a tightly covered container at room temperature for up to three days or in the freezer for up to three months.
Source
Original recipe: View Original