Tuesday, January 11, 2011

Big Ginger Cookies

I meant to post this recipe during the holidays, since the flavors just go so well with the holidays, but they are fabulous at any time of year.  I always make a double batch because they seem to disappear faster than cereal around here (and that's saying something).

Big Ginger Cookies
2 1/4 cups flour
2 tsp ground ginger
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses

 In a small bowl, combine dry ingredients and set aside.

In a large bowl, beat butter and sugar until fluffy.  Add egg and molasses and stir together slowly.  Add dry ingredients, a little at a time.
Dough will be thick--makes it easy to roll

Shape into 1 1/2" balls.  Roll in sugar.
A light coating of granulated sugar

 Place 2" apart on an ungreased cookie sheet, and flatten slightly.  Bake at 350 F for 10 minutes or until brown and slightly puffed.
For chewy cookies, remove from oven when
the centers still look slightly uncooked--
(They are still good if cooked fully, they'll
just be crunchy instead of chewy.)

 These do keep rather well if stored in a sealed bag or container, but good luck keeping them around that long!  These guys are addicting.


  1. These look delicious!! I love the ginger and molassses combination but never think to use them together outside of the holidays. Yum.

  2. So so yummy! I usually make these only around Christmas, but I didn't get enough this year, I might make them again. :)

    Thanks for stopping by!