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

(305)

39 Reviews

By

Martha Stewart

Updated on May 15, 2020

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.

Originally appeared: Everyday Food, December 2003