Giant Ginger Cookies

By Peggie

Ingredients

• 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

Preparation

Step 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.
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.