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To preserve the appearance of the sugary tops, layer cookies between parchment or wax paper when packing them for school lunches or as gifts. Freezing the dough for 20 minutes makes it easier to work with.

Source: Everyday Food, December 2003
Total Time Prep Yield



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How would you rate this recipe?
  • MS10670689
    12 DEC, 2017
    People LOVE this cookie! I have made it at Christmas for the past 4 or 5 years and get rave reviews!
  • cwalling25
    5 JUL, 2015
    Can you use demerera instead of the light brown sugar? If so any suggestions for modifications thanks!
  • MS10719502
    23 FEB, 2015
    I'd love to know if Martha has secrets for those yummy oatmeal cookies that have the salted tops. Any suggestions? Thanks!
  • Jaspreet Kaur
    16 APR, 2013
    hi i would like to know what you mean by all spices.
    • usics
      4 NOV, 2014
      Kaur, all spice is a type of spice. Google it.
  • Lelia P
    4 DEC, 2013
    I make these cookies every year for about 8 years. Mine are never as dark as the picture, but they are beautiful. Instead of regular sugar for the outside, I use the sparkly sugar (it comes in a canister by the baking goods; looks like "jimmies" but only clear and sparkly). I also make them much smaller. I have never had a batch that wasn't a success, and I am not a partiuclarly good baker.
  • cvinka87
    21 MAR, 2013
    Giant Ginger Cookies
  • patnic
    3 MAR, 2013
    Average taste. I'd like to know how they got the crackling effect in the picture, when they indicate the flatten the dough. Also, interested how they got the white sugar to look that way in the picture too.
  • SociallySusan
    27 JAN, 2013
    I don't have a mixer so it was a labor of love to make these delicious cookies. It was worth all of the effort. I used blackstrap molasses and followed the recipe step by step. They looked just like the picture. Actually, the cookies are a little bigger in real life than in the picture! If you like gingerbread cookies, then you'll love Martha's giant version!
  • MS10843224
    7 FEB, 2012
    I have never taken the time to review any recipe until now...these are the BEST cookies ever! Double the recipe and plan to overdose on the softest, chewiest, most delicious ginger molasses cookies you have ever tasted!
  • KristenHolden
    20 DEC, 2011
    Wow! These are yummy! I'm not a big spicy cookie fan, but these were delicious AND easy to make. These are going to be on the official Christmas cookie roster from now on!

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