Big Soft Ginger Cookies
These ginger cookies are big, soft and chewy. They're perfect for bake sales or gifts.
Servings 24 cookies
Cost 5
Equipment
Ingredients
- 1 ½ cups shortening (but feel free to use half butter, half shortening) (290 grams)
- 2 cups granulated sugar, plus you'll need more for rolling (400 grams)
- 2 large eggs, room temperature
- ½ cup molasses (Grandma's, Brer Rabbit, Golden Barrel) (80 grams)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ½ tablespoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- ¼ teaspoon cayenne pepper (optional)
- 4 to 4 ½ cups all purpose flour, measure by lightly spooning into the cup (500 grams)
- Sparkly Sugar
Instructions
- Preheat oven to 350 degrees F. Have ready two or three large cookie sheets lined with parchment or Silpats.
- Put the mixing bowl on a scale and add 280 grams (1 ½ cups) shortening and the sugar. With the paddle attachment, beat on medium speed until creamy.
- Add the eggs and molasses and beat with the paddle for about 2 minutes, stopping to scrape the side of the bowl. By the way, the best way to measure the molasses is to put the bowl on the scale, set the tare to 0 and pour in 160 grams.
- Remove the bowl from the stand mixer and sprinkle salt, baking soda and all spices on batter then stir. Return to the stand and beat until thoroughly blended, scraping the side of the bowl. Add the flour gradually, stirring until blended.
- You should have a big bowl of soft, squishy dough. This makes somewhere around 51 oz or 3 pounds 3 oz so you should get 24 cookies that are a little over 2 oz. You can make them bigger if you like, but the 2 oz portions expand and the cookies are pretty large.
- Shape dough into 24 balls or scoop with a large cookie scoop. Press tops down slightly for more even baking (this is an optional step), then roll the balls in sparkly sugar or extra granulated sugar. Place 3 inches apart on cookie sheets and bake one sheet at a time on center rack of oven for 13-15 minutes. Cookies should appear cracked on top but still slightly soft.
- Let cool before serving. These start out with a very soft inside and firm up to a still soft but chewy cookie.