Giant soft ginger cookies
It’s November, so that means it’s hunting month. Every Saturday, Mike gets up before 4 to go out hunting. Or so he says. I think it’s just an excuse to eat Pringles and homemade baked goods.
This week, I made giant soft ginger cookies and dark and milk chocolate chip cookies for the guys.
In high school when people would bring beer to parties, I would bring chocolate chip cookies. And no one would laugh at me. I guess they were pretty good.
Turns out, they’re also considered pretty good around the office as well. I’ll have to freeze more next time.
Giant Soft Ginger Cookies
4-1/2 cups all-purpose flour
4 teaspoons ground ginger, 1-1/2 teaspoons ground cinnamon, 1 teaspoon ground cloves (freshly ground if possible)
2 teaspoons baking soda
1/4 teaspoon salt
1-1/2 cups butter at room temperature
2 cups granulated sugar
2 eggs
1/2 cup molasses (I used the highest grade fancy molasses)
3/4 cup coarse sugar or granulated sugar, with cinnamon sprinkled in (not necessary, but it adds a bit of zing)
Method
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 granulated sugar and cinnamon mixture. 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.
