Since the winter season is upcoming and the holidays are approaching us quickly I thought these warm cookies would be appropriate. Giant Ginger cookies are great with a glass of chilly milk or a cup of hot chocolate. They’re are also a great snack while decorating your Christmas tree.
- 4 1/2 cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 1/2teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/4teaspoon salt
- 1 1/2cups shortening
- 2 cups granulated sugar
- 2 eggs
- 1/2cup molasses
- 3/4cup coarse sugar ( Decorating Sugar) Directions
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 shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
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 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) 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 twenty-five (25) 4-inch cookies. If needed as a last minute gift try wrapping these in a brown paper bag then tie bag with decorative ribbon. If not then just enjoy these with your family or keep them all to your self. Most important of all don’t forget to enjoy! Recipe courtesy of Better Homes and Gardens online.