Giant Ginger Cookies

By Addie

Chewy, delicious, and aromatic, these cookies stand out as giants in both size and zippy ginger flavor. Roll them in coarse sugar for a touch of sparkle and a little crunch.

Ingredients

• 4 1/2 cups flour
• 4 teaspoons sugar
• 2 Tablespoons baking soda
• 1 1/2 teaspoons cinnamon
• 3/4 cup coarse sugar
• 1/2 cup molasses
• 1 teaspoon cloves
• 1 1/2 cups shortening (no substitutes)
• 2 cups sugar
• 2 eggs

Details

Adapted from keyingredient.com

Preparation

Step 1

1. Mix dry ingredients

2. Cream shortening untill soft. Add sugar gradually. Beat until fluffy. Add eggs & molasses - beat well. Add flour in 2 batches

3. Use ice cream scoop & roll in course sugar (optional)
Bake 350 12-14 minutes. Let stand on cookie sheets 2 min before removing.
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REVIEWS -

These are absolutely the best ginger cookies I have ever made or eaten! I give them 6 stars!

I liked these but I only gave 4 stars because to me they just are not flavorful enough. I'll use 6 tsp. ginger next time like the other reviewer. I substituted butter for shortening & cooked at 12 min. and they still came out chewy. Because of what Clairesull said I flattened them a bit with the bottom of a glass before putting them in the oven and they came out looking like the picture. Very good recipe.

These cookies are SO good! I love to make them with whole wheat flour. The fat can easily be reduced and the cookies still turn out amazing! Thanks for such a great recipe!! The dough freezes well too...in case you don't want to have 20 thousand delicious cookies laying around your house.

I need some advice. When I make these cookies, they cook in a a giant half-dome, and not at all like the flat cookies in the cookbook photo. Any suggestions will be appreciated. They still taste great, but look very funny.

SO yummy! I made them half the size as the recipe says and got about 7 dozen out of it. I only baked them for 10 mins due to the smaller size. They are soooo good...basically, they're like little gingerbread bites! I'm putting these on my holiday cookie list!

My family loved these! I'm bringing them to work for a potluck. This recipe is a keeper!!!

Made these tonight and they were a huge hit. We love ginger so I used 6 tsp instead of the 4 stated in the recipe. I also replaced the granulated sugar with dark brown sugar and increased the baking soda to 2 1/2 tsp (because of using brown sugar) and rolled the cookies in Demerara sugar. I got 30 cookies from this recipe, using my large Pampered Chef cookie scoop. Will be baking these again and again and again.

A five out of five for sure!!!!!!

These cookies are fantastic and they are always a hit with my family! I would put no more than 8 on a large cookie sheet, and mine usually make about 26 giant cookies. I've made them a bunch of times since my friend gave me a bite of her cookie lol Enjoy..these are a keeper! Deborah

LOVE these cookies! My batch made way more than 24. Did 8 at a time on the cookie sheets.

I enjoyed the chewiness of these cookies but I thought they were a little too sweet and not quite enough ginger flavor. Next time I'll cut down a bit on the sugar and add a tad more spice. Otherwise, a good cookie!

Wonderful ginger cookie. My cookie sheet on would only take 9 at a time. Easy to make as it all goes in the mixer. The only trouble is rolling them up and in the sugar but worth it!! They smell delicious in the oven too.

It'll depend on the size of your cookie sheet, but it says to place them 2 1/2 inches apart. So probably 9-12 cookies at a time.

One of the best ginger cookies I ever make. Recommend highly.

Ginger cookies are my favorite all time cookie. How many on a cookie sheet at a time. The recipe doesn't mention this.