"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.
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- 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
1PREHEAT oven @ 350.
Line Baking sheets with parchment paper, set aside.
2In Med Bowl, mix 1st 5 Dry ingredients.
(Flour, soda, salt,& spices)
3With Mixer, Cream together BUTTER, with BRN SUGAR, 1/2 C Granulated Sgr. until light and fluffy.
Blend in Molasses & egg.
4With Low Speed, Blend in Flour Mixture to wet mixture. Blend til just combined well.
5Divide 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.
6Bake 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)
7Cool on wire rack.
store in air tight container.
These can be made several days ahead and stored in feezer.
These are so good . . enjoy.