Big Soft Ginger Cookies
These ginger cookies are big, soft and chewy. They're perfect for bake sales or gifts.
Servings 24 cookies
Cost 5
Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup shortening
- 2 cups granulated sugar, plus you'll need more for rolling
- 2 large eggs, room temperature
- ½ cup molasses, dark
- 4 ½ cups all purpose flour, measure by lightly spooning into the cup
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 ½ tablespoons ground ginger
- 1 teaspoon ground cloves
- ¼ teaspoon cayenne pepper
Instructions
- Preheat oven to 350 degrees F. Have ready two or three large cookie sheets lined with parchment or Silpats.
- Using an electric mixer, beat butter until creamy. Beat in shortening, then add sugar in ¼ cup increments. When it is all in, continue beating for another 2 minutes.
- Beat the eggs in a separate bowl with the molasses, then add to the batter.
- In a separate bowl, thoroughly stir together the flour, soda, salt and remaining spices. Add the flour mixture to the butter mixture and stir until mixed.
- Shape dough into 24 balls (use a dry ¼ cup measure). Roll the balls in sparkly sugar or extra granulated sugar. Place 3 inches apart on cookie sheets and bake one sheet at a time on center rack of oven for 13-15 minutes. Cookies should appear cracked on top but still slightly soft.
