Even though Ginger cookies are usually reserved for fall and cold weather baking, they are one of my family’s favorite cookies, so I’m breaking all the rules and making a batch of Giant Ginger Cookies in the Texas 95° heat to go with our burger cookout tonight.
Giant is no exaggeration where these babies are concerned. I used a #16 scoop to make these monsters. They are larger than a golf ball, but smaller than a baseball. They bake up thick and chewy with a warm gingery spice flavor and a gorgeous crackle exterior. When baked and cooled they are 4″ in diameter. That’s one HUGE cookie!
If you’re like me and want to use the one bowl method, then measure your dry ingredients (flour, ginger, baking soda, cinnamon, cloves, and salt) onto a piece of parchment and carefully mix together. Or if you like to wash dishes, you can combine all your dry ingredients in a medium sized bowl.
In a very large bowl, beat the shortening to soften and then gradually add the granulated sugar and beat until combined.
Then beat in your eggs and molasses.
Add your dry ingredients, about a cup at a time and beat in as much of the flour mixture as you can with the mixture. My kitchen-aid mixer had no trouble at all tackling a such a large amount of very stiff cookie dough, but if you’re using a hand mixer, you may need to mix in the rest of the dry ingredients by hand.
When the dough is fully combined well, shape dough into balls using a #16 scoop or 1/4 cup to measure out the dough. Roll balls in the 1/2 cup granulated sugar and place about 2 and 1/2 inches apart on an ungreased or parchment lined cookie sheet.
I’ve tried many Ginger Cookie recipes and this is my go-to recipe. I’ve used all different sizes of cookie scoops to make them, from 2 teaspoons all the way to 1/4 cup, and as long as you adjust the baking time for the size of dough ball, they come out perfect every time.
- 4 and ½ cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 and ½ teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ¼ teaspoon salt
- 1 and ½ cups shortening
- 2 cups granulated sugar
- 2 large eggs
- ½ cup molasses
- ½ cup granulated sugar
- Preheat oven to 350°F.
- In a medium mixing bowl or on a piece of parchment paper, mix together flour, ginger, baking soda, cinnamon, cloves and salt and set aside.
- In a large mixing bowl, beat shortening with a mixer on low speed for 30 seconds to soften.
- Gradually add the 2 cups of granulated sugar and beat until combined, scraping the sides of the bowl when necessary.
- Beat in eggs and molasses until well combined.
- Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
- Using a ¼ cup measure or #16 scoop, shape dough into balls.
- Roll the dough balls into the ½ cup granulated sugar.
- Place about 2 and ½ inches apart on an ungreased or parchment lined cookie sheet and bake for 15-16 minutes, until cookies are light brown and puffed. Do not over bake. Cool on a wire rack.