Jumbo Ginger Cookies Recipes

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.

JUMBO GINGER COOKIES

Steps:

• Combine the butter, shortening and sugar in a LARGE mixing bowl. Beat with an electric mixer until creamy.
• Add the eggs and continue beating, the add the molasses. Mix well.
• Add the spices and flour a bit at a time, using the low speed on your mixer. As the dough thickens, you'll have to increase this to medium and possibly high speed. Mix the ingredients thoroughly. The dough is quite stiff and it tries to crawl out of the bowl.
• Moisten your hands and roll the dough lightly into one inch balls.
• Place on an ungreased baking sheet about 2-inches apart. Flatten the dough to about 1/4-inch thickness with an egg flipper or your fingers. (Personally, I skip this step as the cookies flatten and spread out themselves so it saves some time).
• Bake at 375° for six to eight minutes. Remove cookies from sheet and cool on a wire rack. Count quickly!

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.

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.

JUMBO RAISIN COOKIES

Steps:

• Place water and raisins in a small saucepan, and bring to boil. Boil 3 to 4 minutes. Set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
• In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla. Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the walnuts. Drop by tablespoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.

JUMBO GINGERSNAPS

Steps:

• Preheat oven to 350°.
• In medium bowl, combine flour, ginger, baking soda, cinnamon, salt, and pepper (if using).
• In large bowl, with mixer at medium speed, beat shortening and 1/2 cup sugar until light and fluffy.
• Beat in egg until blended; beat in molasses.
• Reduce speed to low; beat in flour mixture just until blended.
• Place remaining 2 tablespoons sugar on waxed paper.
• Roll 1/4 cup dough into ball; roll in sugar to coat evenly.
• Repeat for 10 balls.
• Place balls 3 inches apart on ungreased cookie sheet.
• (If you want smaller cookies, roll dough by slightly rounded tablespoons and place 2 inches apart on two ungreased cookie sheets).
• Bake until set, about 15 minutes for large cookies, or 9 to 11 minutes for smaller cookies.
• Cookies will be very soft and may appear moist in cracks.
• Cool 1 minute on cookie sheets on wire racks.
• Transfer to wire racks to cool completely.

JUMBO MOLASSES COOKIES

Steps:

• In a large bowl, cream shortening and sugar. Beat in molasses and eggs. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours. , Shape 1/4 cupfuls of dough into balls; roll in sugar. Place four cookies on a greased baking sheet at a time. Bake at 350° for 18-20 minutes or until edges are set. Remove to wire racks to cool.