"GIANT GINGER SNAP COOKIES"

FREDA GABLE

By
@cookin4me

"Ginger Snaps anyone"??. . . These you won't have to feel guilty about having two. They are Huge 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.


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Rating:

Comments:

Serves:

12 huge cookies.

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

MAKES 12 LARGE COOKIES. CAN DOUBLE RECIPE

2 1/2 C
all purpose flour
2 1/4 tsp
baking soda
1/2 tsp
salt
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
egg

3/4 C GRANULATED SGR FOR COATING AND DIPPING

Directions Step-By-Step

1
PREHEAT oven @ 350.
Line Baking sheets with parchment paper, set aside.
2
In Med Bowl, mix 1st 5 Dry ingredients.
(Flour, soda, salt,& spices)
3
With Mixer, Cream together BUTTER, with BRN SUGAR, 1/2 C Granulated Sgr. until light and fluffy.
Blend in Molasses & egg.
4
With Low Speed, Blend in Flour Mixture to wet mixture. Blend til just combined well.
5
Divide dough into 12 equal sized balls.
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.
6
Bake til brown, 12-15 minutes
(Rotating sheets 1/2 way thru baking, if more than one sheet in oven at same time. Top to bottom and Bottom to top)
7
Cool on wire rack.
store in air tight container.
These can be made several days ahead and stored in feezer.
These are so good . . enjoy.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tag: Quick & Easy