Giant Ginger Cookies

Ginger Cookies

In a large bowl combine the following dry ingredients and set aside:

4 Cups All Purpose Flour

4 tsp ground Ginger

2 tsp Baking Soda

1 ½ tsp ground Cloves

¼ tsp Salt

In another bowl with an electric mixer whip the following wet ingredients:

1 ½ Cups Butter or Shortening

Once whipped, add 2 cups of white sugar gradually until well incorporated. Add ½ cup molasses and combine well.

Combine wet ingredient with the dry. Dough should be somewhat mouldable. If you desire a “drop” type cookie, use less flour, otherwise you will make walnut sized balls and roll in sugar.

Place dough balls onto a greased  baking sheet (or with parchment paper). Flatten with a fork.

Bake at 350 degrees for 8-11 minutes. If you like a chewier ginger cookie, take out of the oven when the cookies start to brown and appear just barely “set” in the center. Leave these cookies on the tray for 5 minutes before moving them to a cooling rack.

This recipe makes approximately 64 cookies.

I like to divide the batter in half and freeze one portion.