"GIANT GINGER SNAP COOKIES"
You won't even have to go back for 2nds they are so big.
Although I would recomend that you double this batch, as they do disapear fast.
ENJOY, these are so tasty with a glass of hot cocoa.
- 2 1/2 C
- all purpose flour
- 2 1/4 tsp
- baking soda
- 1/2 tsp
- 2 TBS
- ginger powder
- 1/2 tsp
- allspice, ground
- 3/4 C
- (1 1/2 stks) butter @ room temp
- 1/2 C
- (packed) brown sugar
- 6 TBS
- dark molasses
- 1 lg
MAKES 12 LARGE COOKIES. CAN DOUBLE RECIPE
3/4 C GRANULATED SGR FOR COATING AND DIPPING
Line Baking sheets with parchment paper, set aside.
(Flour, soda, salt,& spices)
Blend in Molasses & egg.
add 3/4 cup sugar into a bowl, roll balls into this sugar.
Place 4" apart onto your parchment lined baking sheet
Flatten with glass into 3" rounds.
Sprinkle TOPS of cookies with remaining sugar in the bowl.
(Rotating sheets 1/2 way thru baking, if more than one sheet in oven at same time. Top to bottom and Bottom to top)
store in air tight container.
These can be made several days ahead and stored in feezer.
These are so good . . enjoy.