Giant Ginger Cookies
Stephanie
ingredients
- 2 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground pepper
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/2 cup packed light-brown sugar
- 1/2 cup granulated sugar, plus 1/3 cup for coating
- 6 tablespoons molasses
- 1 large egg
directions
- 1
Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside.
- 2
In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
- 3
With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg.
- 4
With mixer on low, gradually beat in flour mixture until just combined.
- 5
Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
- 6
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.
- 7
Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.
- 8
Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.
notes
Store in airtight container.
Source: www.marthastewart.com
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews