Giant Ginger Cookies

There’s nothing quite like a big chewy ginger cookie at this time of year with a cup of tea. So I made some and of course, I photographed them. Recipe below. Enjoy!

 

 

 

You will need:

  • 2 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground pepper
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar, plus 1/3 cup for coating
  • 6 tablespoons molasses
  • 1 large egg
  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
  2. With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
  3. Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.
  4. Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.

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