 |
| 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.)
