Giant Ginger Cookies

Will make 16 giant cookies or 24 large cookies

ingredients

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

method

Preheat oven to 325° F. and line a large baking sheet with parchment or silicon baking mat.

In medium bowl, stir together flour, ginger, baking soda, cinnamon and salt.

In large bowl or bowl of stand mixer, using electric mixer, cream butter and 1 cup plus 2 Tbsp. sugar at medium speed until light and fluffy. Beat in egg, scraping down sides of bowl. Add the molasses and beat well. Beat in the flour mixture, in three additions, mixing just until incorporated.

Shape dough into 16 balls, each about 3 Tbsp. Roll balls in bowl with 1/4 cup sugar. Place 6 balls, several inches apart on a large, parchment or silicone-lined baking sheet. (Cover remaining balls loosely with plastic wrap until ready to bake.) Bake 15 to 17 minutes in preheated 325° F. oven until just golden. Allow to sit on baking sheet for 1 minute then remove to cooking rack to cool. Continue cooking batches until all are baked.

Prep time: 10 min
Cook time: 15 min
Total time: 25 minutes
Yield: 16 cookies