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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.

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.

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Written by Lisa Yarde

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