As is typical of Mom’s, most things we receive usually ends up getting shared amongst the family members. Because I had a toddler or two at the time, her message was needed and made me even more excited about the cookies. I did share with my husband, but he’s allowed to partake in special cookies.
After experiencing the cookies, I asked for the recipe (which she found on Simply Recipes) because they were delicious. I’ve been making Giant Ginger Cookies ever since. When I’m the one making the cookies I definitely share because giant, soft, sugar coated ginger cookies should be enjoyed by all, but when I’m making special deliveries to my friends I pass on the secret message “These are special cookies, not sharing 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
- 3/4 cup coarse sugar or granulated sugar ( I just use regular sugar, but coarse would be the best!)
* 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.
Yield: Makes two dozen 4-inch cookies.