A Christmas classic, James grew up eating Big Ginger Cookies that he’d often help his mom bake. We make multiple batches of these every year to distribute…and for ourselves!
Recipe: Big Ginger Cookies
Time: 30 minutes
Serves: 20-24 cookies
What you’ll need:
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger (to make them extra spicy the way James likes them, use 2 tablespoons instead)
- 3/4 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cups butter
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 1 tablespoon cinnamon + 2 tablespoons sugar mixed together in a small bowl
Directions:
- Preheat your oven to 350°F and line a large baking sheet with parchment paper
- In a bowl mix dry ingredients together (flour, baking soda, ground ginger, cinnamon, ground cloves, salt) and set aside
- Using a mixer, beat butter and gradually add 1 cup of sugar until fluffy
- Add egg and molasses until you have a smooth texture
- Stir your dry ingredients into the wet mixture until combined
- Use a tablespoon to create 1 1/2 inch balls and roll them in the cinnamon-sugar mix
- Place each cookie 2 1/2 inches apart on the sheet, and bake at 350°F for 10 minutes or until the cookies are brown and still puffed (do not overbake!)
- Allow them to cool for a couple of minutes on the baking sheet before transferring them to a cookie rack
Enjoy! If you try my recipe be sure to share your creation with me @anumrubec or #BakingwithAnum.
