Giant Ginger Cookies

Sometimes called brown cookies at our house, these cookies are a family favorite. So much so that they made an appearance on the milk and cookies bar at my sister's wedding last week.  And to no one's surprise, they were quite popular and enjoyed by all.

Photo from BHG

Here is the recipe for you to enjoy as well! From Better Homes and Gardens.

4 1/2 cups flour
4 tsp ground ginger
2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp ground cloves
1/4 tsp salt
1 1/2 cups butter
2 cups sugar
2 eggs
1/2 cup molasses
1/4 cup coarse or granulated sugar

In a medium bowl, stir together flour, ginger, soda, cinnamon, cloves and salt. Set aside.

In a large mixing bowl, beat butter until softened.  Gradually add the 2 cups of sugar, beating until fluffy. Add eggs and molasses, beat well. Add half of the flour mixture, beat until combined.  Stir in remaining flour with a wooden spoon. (I never do this. I just add it in and overwork my trusty Kitchen Aid mixer.)

Using a 1/4 inch ice cream scoop, shape dough into 2 inch balls. (I used the large Pampered Chef scoop.)
Roll in the coarse sugar. Place on an ungreased cookie sheet about 2 1/2 inches apart.

Bake in a 350 oven  for 12 to 14 minutes until cookies are light brown and puffed.  DO NOT overbake!
Let stand for 3 minutes before transferring to a wire rack.  Cool.

Makes 25 4 inch cookies. (Again, giant.)