Thursday, April 06, 2006

Recipe Blogging - Giant Ginger Cookies

GF and I were in a cookie-baking mood, or rather a cookie-eating mood last night, and decided on this one for a batch of tasty treats to share over the weekend. I was able to stay out of the dough for the most part (screw the salmonella) and so we got a pretty good batch of finished (and cooked!) cookies.


4 1/2 cups all-purpose 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 butter (3 sticks), room temperature **
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar

* Can substitute the ginger, cinnamon, and cloves for an equal amount of pumpkin pie spice.

** For a little healthier touch, I like to substitute apple butter for some of the real butter. For this recipe, about one half cup apple butter and 3/4 cup real butter. Less butter, plus a touch of apple to the molasses and ginger (mmmmmm).

1. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
2. In a large mixing bowl beat together butter with the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in the flour mixture, using a wooden spoon.
3. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
4. Bake in a 350°F oven for 12 to 14 minutes or until cookies are light brown and puffed. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.

For crispier, snap-type cookies, use all butter instead of substituting using the the apple butter, then flatten the dough balls very thin on the cookie sheet (I love them this way)

Makes two dozen 4-inch cookies.



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