Here’s a great recipe to kick off the holidays. If you want a huge ginger cookie, soft in the middle and with crispy edges, this is it.

Colossal Ginger Cookies

2 cups Domino granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups butter flavored shortening, melted and cooled
1/2 cup molasses
4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
4 teaspoons unsweetened cocoa powder
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 tablespoons finely chopped crystallized ginger
Crystal sugar for garnish (optional)

In a large bowl, using electric mixer, beat sugar, eggs and vanilla until light. Beat in melted, cooled shortening and molasses.

In a separate bowl, mix together flour, salt, baking soda, cocoa, cinnamon, cloves, ginger, pepper and crystallized ginger.

Stir flour mixture into sugar mixture until thoroughly combined.

Using a 1/4 cup measure, scoop dough and shape into large mounds. Place dough scoops in refrigerator and chill thoroughly for at least 3 hours or chill dough in freezer for 1 hour.

Preheat oven to 350 degrees F. Line two cookie sheets with parchment. Dip dough mounds in crystal sugar (if using) and arrange 5 mounds on each cookie sheet, keeping remaining mounds chilled until ready to bake.

Bake for 18-20 minutes. If cookies seem brown after first 15 minutes, lay a sheet of foil loosely over the top. Let cool for 2-3 minutes on cookie sheet. Cookies will be large, thick, crispy on the outside and soft on the inside.

Tags:

This entry was posted by Anna on Thursday, October 13th, 2005 at 8:28 am and is filed under Spice Cookies. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.