At the risk of this becoming the “giant cookie” blog, I just had to share a new giant cookie discovery that is a real “keeper”. These giant ginger cookies are sweet, spicy and chewy, which makes them well … just about perfect.
We will enjoy these year round but they would, of course, be especially nice around Christmas.
Giant Ginger Cookies
Summary: These cookies are all at once sweet, spicy and chewy. All the things you want in a ginger cookie. And the fact that they are big is a nice perk, too.
- 2 cups all-purpose flour
- 1 Tbsp.ground ginger
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. kosher salt (*use less if using regular table salt or fine sea salt)
- 3/4 cup unsalted butter, at room temperature
- 1 cup + 2 Tbsp. granulated white sugar (plus about 1/4 cup more for rolling)
- 1 large egg
- 1/4 cup fancy molasses
- Preheat oven to 325° F. and line a large baking sheet with parchment paper or a silicon baking mat.
- In medium bowl, stir together the flour, ginger, baking soda, cinnamon and salt.
- In a separate, large bowl or the bowl of your stand mixer, using an electric mixer, cream the butter and 1 cup plus 2 Tbsp. of the sugar at medium speed until light and fluffy. Beat in the egg, scraping down the sides of bowl once. Add the molasses and beat well to combine. Beat in the flour mixture in three additions, mixing just until incorporated.
- Shape the dough into 16 balls, each about 3 Tbsp. Roll the balls in a bowl with 1/4 cup white sugar. Place 6 balls, several inches apart, on your prepared baking sheet. (Cover remaining balls loosely with plastic wrap until ready to bake.)
- Bake 15 to 17 minutes in preheated oven until just golden. Allow to sit on the baking sheet for 1 minute, then remove to cooking rack to cool. Continue cooking the remaining batches until all are baked.
Prep time: 10 min | Cook time: 15 min | Total time: 25 min
Number of servings (yield): 16 Cookies
The Pan Chancho Cookbook (2006) via Toronto Star | Photo