Giant Ginger Cookies Recipes

GIANT GINGER COOKIES

Steps:

• 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, allspice, 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.

GIANT GINGERBREAD COOKIE

Steps:

• Make the cookie: Line a baking sheet with parchment paper. Whisk the flour, ginger, cinnamon, allspice, nutmeg, salt and baking soda in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until just combined. Mix in the molasses and vanilla. Reduce the speed to medium low and beat in the flour mixture until just combined.
• Turn out the dough onto the baking sheet. With lightly floured hands, press the dough into a 10-inch round, about 1/2 inch thick. Lightly cover with plastic wrap and refrigerate at least 30 minutes.
• Preheat the oven to 350˚ F. Uncover the dough. Bake until the cookie is slightly puffed and golden around the edges, 18 to 20 minutes. Let cool 5 minutes on the pan, then slide the cookie (on the parchment) onto a rack to cool completely.
• Meanwhile, make the icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Add 4 tablespoons water and whisk until the mixture is smooth and stiff peaks form. Add more water, 1 teaspoon at a time, until the icing is thin enough to pipe.
• Transfer the icing to a piping bag with a small star tip. Pipe a snowflake design on the cookie. Sprinkle with granulated sugar and let the icing set, about 30 minutes. Cut the cookie into wedges.

BIG SOFT GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

BIG SOFT GINGER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

GIANT MOLASSES COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Fold in pecans. , Shape into 2-in. balls and roll in coarse sugar. Place 2-1/2 in. apart on ungreased baking sheets. Bake 13-15 minutes or until tops are cracked. Remove to wire racks to cool.

GIANT GINGER COOKIES WITH TANGY LEMON ICING

Steps:

• Cookies: In a bowl, stir together the flour, spices, baking soda, salt, and pepper; set aside.
• In a bowl of stand mixer, cream butter and sugars together until smooth.
• Add egg; beat until incorporated, then beat in molasses, candied ginger, and fresh ginger.
• Gradually add flour mixture, mixing just to combine.
• Chill dough until slightly firm, about 1 hour.
• Preheat oven to 350°; line 2 baking sheets with parchment paper.
• Scoop dough into 2 1/2 inch balls (use No 20 scoop or a 1/4-cup measuring cup).
• Smooth into balls, coat in turbinado sugar, and arrange on prepared baking sheets, spacing 3 inches apart.
• Flatten balls with the bottom of a measuring cup, then bake 15-18 minutes, or until set.
• Let cookies cool on the pan for 5 minutes, then transfer to a rack.
• Icing: whisk all the ingredients for the icing together until smooth; then spread a tablespoon of icing on each cookie with a spatula.
• Allow to harden before serving.

GIANT GINGERSNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange racks in upper and lower thirds of oven. Line 2 baking sheets with parchment paper.
• Whisk together flour, ginger, baking soda, allspice, mustard powder, salt, and pepper in a bowl. Beat together butter, date sugar, and 1/2 cup raw sugar in a separate bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in syrup and egg. Reduce mixer speed to low and gradually beat in flour mixture until a soft dough forms. Turn out dough and wrap in plastic wrap; refrigerate 1 hour.
• Cut dough into 14 pieces and roll each into a ball between your hands until smooth. Transfer to prepared baking sheets, spacing at least 3 inches apart. Flatten into 2 1/2-inch rounds (about 1/2 inch thick). Sprinkle with remaining tablespoon raw sugar.
• Bake, switching positions of sheets halfway through baking, until set, 12 to 15 minutes. Let cool 1 minute on baking sheets, then transfer to a wire rack to cool completely, about 20 minutes.

GIANT LOW FAT GINGER COOKIES

Steps:

• Preheat your oven to 325°F.
• Combine the flour through the brown sugar and mix well.
• Using an electric mixer combine the butter, molasses, egg whites, and applesauce.
• Add the dry ingredients and mix well.
• Spray a baking sheet with non-stick spray.
• Drop the batter by 1 1/2 tablespoons onto the baking sheet.
• These will spread so allow some room.
• Bake for about 15 minutes per batch or until they are starting to brown on the bottom.
• Let these cool on a rack.