Giant Ginger Cookies

Name: Giant Ginger Cookies
Prep time: 49 min
Cook time: 49 min
Total time: 49 min
Yield: 24
Cuisine: Global
Ingredients: 946 milliliters all-purpose flour; 4 teaspoons ground ginger; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 0 teaspoons salt; 237 milliliters butter (3 sticks), room temperature; 473 milliliters granulated sugar; 2 eggs; 118 milliliters molasses; 177 milliliters coarse sugar or granulated sugar

If you have about 49 minutes to spend in the kitchen, Giant Ginger Cookies might be an excellent lacto ovo vegetarian recipe to try. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 259 calories, 3g of protein, and 8g of fat. This recipe serves 24. Head to the store and pick up eggs, granulated sugar, molasses, and It works well as a very affordable dessert.

Instructions

In a medium mixing bowl stir together flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt; set aside.

Ingredients you will need

Ground Cinnamon

Ground Clove

Ginger Powder

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Mixing Bowl

In a large mixing bowl beat together butter with the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in the flour mixture, using a wooden spoon.

Ingredients you will need

Granulated Sugar

Molasses

Butter

All Purpose Flour

Egg

Equipment you will use

Wooden Spoon

Mixing Bowl

Shape dough into 2-inch balls using 1/4 cup dough.

Ingredients you will need

Dough

Roll balls in the 3/4 cup coarse or granulated sugar.

Ingredients you will need

Granulated Sugar

Roll

Place about 2-1/2 inches apart on an un-greased cookie sheet.

Ingredients you will need

Equipment you will use

Baking Sheet

Bake in a 350°F oven for 12 to 14 minutes or until cookies are light brown and puffed. Cool on cookie sheet for 2 minutes.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.

Ingredients you will need

Equipment you will use

Wire Rack

Equipment

Ingredients

Servings:

946milliliters

all-purpose flour 4teaspoons

ground ginger 2teaspoons

baking soda 1teaspoon

ground cinnamon 1teaspoon

ground cloves 0teaspoons

salt 237milliliters

butter (3 sticks), room temperature 473milliliters

granulated sugar 2

eggs 118milliliters

molasses 177milliliters

coarse sugar or granulated sugar

Recommended wine: Cream Sherry, Madeira, Moscato Dasti, Port, Prosecco

Ginger Cookie works really well with Cream Sherry, Madeira, and Moscato d'Asti. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.