My friend's daughter Audrey loves to cook. When Audrey and I were first getting to know each other she made me a batch of her favorite giant ginger cookies. The original source is a recipe from Better Homes and Gardens. Audrey's one change is to swap out the shortening called for in the recipe with butter.
The first time Audrey made these cookies for me she was about 10 years old. Now she's almost 15 and still makes these fabulous cookies. Here's what she told me about them when she was 10:
"I wanted to make these cookies because my mom always made these cookies when I was little and they tasted soooo good. The first two times I made them they didn't turn out so good (forgot to add the baking soda). The third time's the charm though. This time they turned out perfectly. I made them all by myself, without any help from mom."
Giant Ginger Cookies
- 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 (unsulfured)
- 3/4 cup coarse sugar or granulated sugar (for rolling)
- * Can substitute the ground ginger, cinnamon, and cloves for an equal amount of pumpkin pie spice.
Combine the dry ingredients:
In a medium bowl whisk together flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt.
Make the dough:
In a large mixing bowl beat the butter to soften it. Then 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.
Preheat oven to 350°F
Arrange balls of dough on cookie sheet:
Using 1/4 cup of dough at a time, the 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 un-greased cookie sheet.
Bake in a 350°F oven for 12 to 14 minutes or until cookies are light brown and puffy. Cool on 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 3 days or in the freezer for up to 3 months.