Servings: 18 serving(s)
Prep time: 20 minutes
Total time: 35 minutes
Cooking time: 15 minutes
Giant ginger cookies are crunchy and chewy, the perfect crinkle-top molasses cookie.
I baked giant ginger cookies during a virtual heat wave and I didn’t mind at all. That’s how good they are. My kitchen was like a sauna as I put pan after pan in the oven.
Loaded with ground ginger (That 1 Tbsp. isn’t a typo) they’re flavourful and they have the most delicious texture. Plus they’re very pretty with that little extra sugar sprinkled on top.
I never make jumbo cookies so eating one of these made me feel like I had just come back from the fair with one of those giant twirled lolly pops. And I actually made the cookies smaller than the original recipe calls for.
If you’re looking for good picnic cookies I’d go for these. There’s nothing gooey in them to melt and one per person is enough.
Giant Ginger Cookie Recipe
Slightly adapted from Martha Stewart
Makes 18 giant cookies
- 2 1/2 cups flour, spooned in
- 2 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 tablespoon ginger (ground)
- 1/2 teaspoon allspice
- 3/4 cup butter, room temperature
- 1/2 cup packed light-brown sugar
- 1/2 cup sugar, plus 1/3 cup for coating
- 6 tablespoons Crosby’s Fancy Molasses (1/4 cup + 2 Tbsp.)
- 1 large egg
- In a medium bowl, whisk together flour, baking soda, salt and spices.In a large bowl cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy.
- Beat in molasses and egg.
- Gradually stir in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
- Preheat oven to 350 F
- Divide dough into 18 balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets (I had about 6 cookies per sheet). Using the bottom of a glass, flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.
- Bake until brown, 12 to 15 minutes.
- Cool on a wire rack.
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