Giant Ginger Cookies
From the kitchen of Lisa Lawrence
INGREDIENTS
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
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
DIRECTIONS
- 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!!