What says Happy Holidays like a Giant Ginger Cookies? In my book, there’s nothing like it. I’ve made forays into gingerbread cookies in the past with rave results, and I thought I’d attempt to recreate the success with a new recipe for this Holiday season.
When I’m unsure on what recipe to head into the kitchen with I always pop open my Pinterest feed and start hunting. Pinterest has become my go-to for inspiration on several fields, but mainly in the kitchen and around the house. It’s also became a place for me to share outfit advice for the ladies out there. Essentially, you could say it’s my catch all for all the content that never makes it to the site, or a sneak peak of what may be making it’s way to the site. In other words – you should keep up with me on there for some behind the scenes looks at what’s to come. Until then, revel in the deliciousness that is these cookies, and snag the recipe for yourself once you’ve made yourself hangry from looking at all these photos.
- 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 cloves
- 1/4 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
- 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, cloves, 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.