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Giant Ginger Cookies

Chewy and delicious, these cookies are giants in both size and ginger flavor. They're perfect for a child's lunch.

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4.5 by 253 people

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  • Makes: twenty-five 4-inch cookies
  • Bake: 12 mins to 14 mins 350°F per batch
  • Prep: 40 mins
  • Total Time: 52 mins

Giant Ginger Cookies

Directions

  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 cookies.

From the Test Kitchen

To present this gift you will need:

Stamp pad and stamp, brown paper bag, crafts knife, 2 yards of wire-edge ribbon cut into 1-yard lengths, stapler or thick white crafts glue, and parchment paper or waxed paper.

Also try this... Use permanent markers instead of stamps to draw designs on the paper bag.

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Reviews (10)

253 Ratings
43 Days Ago
5.0
These are THE BEST ginger cookies ever!  I have a coworker who still talks about them.  She doesn't miss me, she misses the cookies!  The last year of my mom's life I was lucky enough to live with her.  I shared my favorite recipes from the Better Homes and Gardens red checkered cook book.  MY BHG cookbook.  I fell in love with cooking from hers many years ago.  It came full circle .  I got to cook for her and care for her and repay her for all of the little acts of love and kindness.  I was blessed.  Thank you BHG for flavoring our lives.<3
160 Days Ago
I used 1 cup vegetable shortening and 1/2 cup unsalted butter; worked out nicely, with a bit of butter flavor. Tasty ginger cookies disappeared fast!
412 Days Ago
I would honestly never make these again (at least with shortening). Texture and appearance was great, but they taste like a big bite of ginger flavored shortening. Not good.
Butch Wilson 435 Days Ago
BEST ginger cookies I ever ate  mmm mmmmm good!!!
Butch Wilson 435 Days Ago
These are the BEST ginger cookies I have ever made or eaten!!
Jeanne Wilson 446 Days Ago
These are wonderful!  I made them for the first time next year and they've become an annual favorite.  They smell so good while they're baking.
Jeanne Wilson 446 Days Ago
I made these last year for the first time and they've now become a yearly regular.  I love the chewiness and spiciness and it makes the house smell so good while they're baking.  Plus, they're an easy cookie to make.
Christy Hammond 494 Days Ago
I have been making this recipe since it was published in the BHG magazine Nov 1998 issue. They are absolutely delicious. Soft and flavorful; they pair well with coffee.
Alina Rask 1185 Days Ago
I made these last year with my son and am so excited to make them again with him this year. They are so delicious and make the house smell so good and festive!
Brenda Clifford 1352 Days Ago
Best Ginger cookies ever... giant or smaller... doesn't matter still great.

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