Giant Ginger Cookies

Giant Ginger Cookies

One of Brian's favorite cookies are ginger cookies. I think I've made every recipe out there - but only recently found a GREAT one. These cookies stay just chewy enough and can be made any size you want. I found this recipe on simply recipes and it was submitted by a 10 year old! So when I say it's easy, I figure if a 10 year can do it...... Don't be shy with the molasses - it's the key to a rich flavor. As always, I make half this recipe and I've never substituted pumpkin pie spice for the ginger, cinammon, and cloves as the recipe mentions. I like to use a full tablespoon of batter instead of 1/4 cup, but if you want GIANT just use 1/4 cup.

origin - Simply Recipes/Audrey age 10
difficult - need I rate this?

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 granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar *I use sanding sugar.

* Can substitute the ground ginger, cinnamon, and cloves for an equal amount of pumpkin pie spice.

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 together butter with the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in the flour mixture, using a wooden spoon.
3 Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
4 Bake in a 350°F oven for 12 to 14 minutes or until cookies are light brown and puffed. 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.

Makes two dozen 4-inch cookies.