Giant Ginger Cookies

Name: Giant Ginger Cookies
Prep time: 30 min
Total time: 50 min
Ingredients: 2.5 cups all-purpose flour; 2.25 teaspoons baking soda; 0.5 teaspoon salt; 1 tablespoon ground ginger; 0.5 teaspoon ground allspice; 0.5 teaspoon ground pepper; 0.75 cup (1 ½ sticks) unsalted butter, room temperature; 0.5 cup packed light-brown sugar; 0.5 cup granulated sugar, plus ⅓ cup for coating; 6 tablespoons molasses; 1 large egg

3.5

(303)

36 Reviews

By

Martha Stewart Editors

Updated on May 15, 2020

Prep Time:

30 mins

Total Time:

50 mins

Yield:

12

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.

Ingredients

2 ½ cups all-purpose flour
2 ¼ teaspoons baking soda
½ teaspoon salt
1 tablespoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground pepper
¾ cup (1 ½ sticks) unsalted butter, room temperature
½ cup packed light-brown sugar
½ cup granulated sugar, plus ⅓ cup for coating
6 tablespoons molasses
1 large egg

Directions

Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.
Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.