BHG Delish Dish

Stirring Up Ideas In The Kitchen

Ginger Cookies

I am so excited about BHG’s new Baking Cookbook. It’s gorgeous and has so many great ideas- from absolute basics to new, creative ideas. I am a sucker for ginger snap cookies, so I gave this Giant Ginger Cookie recipe a whirl. Let me tell you- they were chewy and DELISH! Plus they were really easy to make. You can also make them a little smaller (like I did) and cook them 10-12 minutes instead. I enjoyed mine outside on the deck at sunset for an end of the day treat with a cocktail. Happy Baking!


Giant Ginger Cookies:


  • 4 1/2 cups all-purpose flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 1/2 cups shortening
  • 2 cups granulated sugar
  • 2 eggs
  • 1/2 cup molasses
  • 3/4 cup coarse sugar or granulated sugar
1.In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

2.In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

3.Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.

4.Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch

Photos & Illustration by Erin Gleeson of The Forest Feast 

4 Responses to “ Ginger Cookies ”

  1. I want to make these, but can’t figure out how to print the recipe.

  2. I love how you presented everything “old fashioned”. However, the electric mixer was out of place, should have been an old hand egg beater. Remember those?

  3. I have made these cookies for years but I substitute soft butter for shortening and the taste is so much better with butter. It doesn’t change the consistency at all. Butter just tastes better!

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