Giant Ginger Cookies

Yay! Fall is almost here!! Can't wait to wear sweaters and jeans again! :)


These ginger cookies are so delicious on a cool fall evening, with a cold glass of milk. Enjoy!


GIANT GINGER COOKIES

"Chewy and delicious, these cookies are giants in both size and snappy ginger flavor." ~New Better Homes and Gardens Cookbook

Prep: 20 minutes Bake: 11 minutes per batch Oven: 350F Makes: about 24 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 shortening or butter
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup sugar


1. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening/butter with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.


2. Shape dough into 2-inch balls using a 1/4 cup measure or scoop. Roll balls in the 3/4 cup sugar. Place 2 1/2 inches apart on an ungreased cookies sheet.


3. Bake in a 350F oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake.) Cool on a cookie sheet 2 minutes. Transfer to a wire rack and let cool.


(For regular sized ginger cookies, shape into 1-inch balls and bake for 8 to 9 minutes. Makes 120 cookies.)