Giant Ginger Cookies

Recipes for ginger cookies (typically the roll-out kind) are a dime a dozen during the holiday season. But this is the recipe to turn to when you want a festively flavored cookie (i.e., bursting with ginger flavor) that’s not time consuming to bake or to decorate.

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Giant Ginger Cookies

These Best Ever Ginger Molasses Cookies are better than Starbucks'! They're sweet and chewy and irresistible with a delicious ginger flavour.

Prep Time20 mins

Cook Time20 mins

Cooling & Chill1 hr 20 mins

Total Time1 hr 40 mins

Course: Dessert

Cuisine: American

Keyword: Bars and cookies, Giant Ginger Cookies, ginger flavour, Holiday Cookies

Servings: 12 (4–5 INCH) COOKIES

Ingredients

THE COOKIES, WHISK

• 2 ½ cups All-purpose flour
• 2 tsp. Ground ginger
• 1 tsp. Ground cinnamon
• ½ tsp. Ground cloves
• ½ tsp. Baking soda
• ½ tsp. Table salt
• ¼ tsp. Ground white pepper

CREAM

• 1 ½ Sticks unsalted butter (12 Tbsp.), softened
• ½ cup Granulated sugar
• ½ cup Packed brown sugar
• 1 Egg
• ¼ cup Molasses
• ¼ cup Minced crystalized ginger
• 1 tbsp. Minced fresh ginger

COAT

• Granulated sugar

THE ICING, WHISK

• 2 cups Powdered sugar   
• 2 tbsp. Powdered egg whites or meringue powder
• 1 tbsp. Milk
• Minced zest of 1 lemon 
• Juice of ½ a lemon

Instructions

• For the cookies, whisk together flour, ground ginger, cinnamon, cloves, baking soda, salt, and pepper.
• Cream butter, granulated sugar, and brown sugar in a large bowl with a hand mixer until light and fluffy.
• Add egg and beat until incorporated, then beat in molasses, crystalized ginger, and fresh ginger. Gradually add flour mixture; mix just to combine. Chill dough until slightly firm, 1 hour.
• Preheat oven to 350°. Line baking sheets with parchment paper.
• Scoop dough with a #20 scoop (heaping 3 Tbsp.) or a ¼ cup measuring cup into 2½-inch balls; roll to smooth.
• Coat dough balls in sugar, and arrange on prepared baking sheets spaced 3-inches apart.
• Flatten balls with the bottom of a measuring cup, then bake until set, 15–18 minutes. Let cookies cool 5 minutes on baking sheets, then transfer to a rack to cool completely.
• For the icing, whisk together powdered sugar, powdered egg whites, milk, zest, and lemon juice until smooth. Spread 1 Tbsp. icing on each cookie; let harden.