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Giant Ginger Cookies

From the kitchen of Lisa Lawrence


4 1/2 cups flour
4 tsp ground ginger
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground cloves
1/4 tsp salt
1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or regular sugar


  • In a medium bowl, stir together the flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
  • In a large mixing bowl beat shortening until softened.
  • Gradually add the 2 cups sugar; beat until fluffy.
  • Add eggs and molasses; beat well.
  • Add half of flour mixture; beat until combined.
  • Stir in remaining flour.
  • Shape dough into 2-inch balls. Roll in coarse sugar.
  • Place on ungreased cookie sheet about 2 1/2 inches apart.
  • Bake in 350-degree oven for 12-14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy)
  • Let stand for 2 minutes before transferring to a wire rack. Cool. Sometimes, if cookies aren’t flattening out, I press them with a flat bottom water glass while still warm. Enjoy!!
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