"giant ginger snap cookies"

★★★★★ 1 Review
cookin4me avatar
By FREDA GABLE
from Vanc. (born in Savannah, Ga), WA

"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.

serves 12 huge cookies.
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For "giant ginger snap cookies"

  • 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
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How To Make "giant ginger snap cookies"

  • 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.
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