Giant Ginger Cookies
From the Better Homes and Gardens Recipe Book
I made these Giant Ginger Cookies a few months ago and loved the dense, chewy texture. I enjoy baking things that make the house smell really good and I gotta’ tell ya’ the scent is heavenly in here. What a fantastic way to start a beautiful, sunny spring weekend in Brooklyn. Note to self: use an oven thermometer to make certain that your oven is in fact at 350 degrees. Too hot and your cookies will dry out and possibly burn. Too cool, and the cookies will take a long, long time to cook.
- 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 shortening
- 2 cups granulated sugar
- 2 eggs
- 1/2 cup molasses
- 3/4 cup coarse sugar or granulated sugar
I find that removing all the items from the cupboard all at once works best for me. I put them back as I add each item; it helps me move quickly and stay focused. I’ve been known to add twice the recommended baking soda or omit ingredients entirely when not paying attention, so tricks like this help.
1. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften.
3. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally.
4. Beat in eggs and molasses.
5. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
6. Shape dough into 2-inch balls using 1/4 cup dough (remember, these are GIANT cookies!).
7. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
8. .Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.)
9. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool.
10. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.
Don’t forget the milk and enjoy!