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Giant Ginger Cookies

Slightly adapted from Martha Stewart

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. Beat in molasses and egg.
  3. Gradually stir in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
  4. Preheat oven to 350 F
  5. 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.
  6. Bake until brown, 12 to 15 minutes.
  7. Cool on a wire rack.