I call them Giant Ginger Cookies (mostly because you can make them as big as you want!)
- 4 1/2 cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground gloves
- 1/4 teaspoon salt
- 2 cups granulated sugar
- 2 eggs
- 1 1/12 cups shortening
- 1/2 cup molasses
- 3/4 cup coarse sugar (I use Wilton brand White Sparkling Sugar -- in the sprinkles aisle)
In a large bowl, beat shortening for 30 seconds. Add the 2 cups granulated sugar; beat until combined. Beat in eggs and molasses until combined. Beat in half of flour mixture. Stir in remaining flour mixture. Using a 1/4 cup ice cream scoop, shape dough into 2 inch balls; roll in the coarse sugar. Place balls 2 1/2 inches apart on an ungreased cookie sheet.
Bake in preheated oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer to wire racks; cool. Makes 25 (4 inch) cookies.
My husband took these to work, and his co-workers couldn't get enough! Let me know how you like them.