Chewy and delicious, these cookies are giants in both size and ginger flavor.
They’re perfect for the holidays and your next cookie swap.
Jacob Fox
Is there any more holiday-bang out cookie than a beautiful amber brown ginger cookie rolled in sugar?
Credit:Jacob Fox
We don’t think so.
Give them enough space to bake in the oven, and bake for just 12-14 minutes.
These cookies will stay soft and delicious after cooling.
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’re able to with the mixer.
Using a wooden spoon, stir in any remaining flour mixture.
Roll Dough Into Balls
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.
(Do not overbake or cookies will not be chewy.)
Cool on cookie sheet for 2 minutes.
Transfer cookies to a wire rack to cool.
Makes twenty-five (25) 4-inch cookies.
