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Giant Ginger Cookies Recipe

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This recipe for Giant Ginger Cookies is from The Cole Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 C. all purpose flour
2 1/4 tsp. baking soda
1/4 tsp. salt
1 T. ginger
1/2 tsp allspice
1/2 tsp. freshly ground black pepper
1 1/2 sticks butter at room temperature
1/2 C packed brown sugar
1/2 C granulated sugar, plus 1/3 C for coating
6 T. unsulfured molasses
1 large egg
Directions:
Directions:
Arrange oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, ginger, allspice and pepper. Set aside.
With an electric mixer, beat the butter, brown sugar, and 1/2 C granulated sugar until light and fluffy.
Add the molasses and egg and beat until will mixed. Slow the mixer to low and gradually add the dry ingredients, mixing until just combined.
Flatten the dough into a disk, wrap in plastic and freeze for 20 inures for easier
handling.
Tear off chunks of the dough and shape by hand into 2 inch balls. Place the remaining 1/3 cup sugar in a bowl and roll the balls in it to coat. Place the coated dough balls on the prepared baking sheets, at least 4 inches apart.
Flatten the balls into 3 inch rounds, pressing the balls with the bottom of a heavy mug. Sprinkle the cookies evenly with any sugar remaining in the bowl.
Bake, rotating the sheet halfway through, until the cookies are set and cracked on top - 12 to 15 minutes. Transfer to a wire rack to cool completely.
Makes 12 cookies.
For smaller cookies, roll into 1 inch balls or smaller and bake 6 minutes. Makes 54
Personal Notes:
Personal Notes:
These are the best ginger cookies! It's the pepper that does it.

 

 

 

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