Giant Ginger Cookies Recipe

Name: Giant Ginger Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups All-purpose Flour; 1 teaspoon Baking Soda; 2 teaspoons Ground Cinnamon; 1-1/2 teaspoon Ground Cloves; 1/2 teaspoons Ground Nutmeg; 1 teaspoon Ground Ginger; 1/4 teaspoons Kosher Salt; 1 cup Packed Dark Brown Sugar; 1/4 cups Vegetable Oil; 1/3 cups Unsulphured Molasses; 2 Large Eggs (pasteurized If You Like); 1 cup Crystallized Ginger, Chopped Into Small Pieces; Granulated Sugar, For Rolling Cookies

Servings: persons

2-1/4 cups All-purpose Flour
1 teaspoon Baking Soda
2 teaspoons Ground Cinnamon
1-1/2 teaspoon Ground Cloves
1/2 teaspoons Ground Nutmeg
1 teaspoon Ground Ginger
1/4 teaspoons Kosher Salt
1 cup Packed Dark Brown Sugar
1/4 cups Vegetable Oil
1/3 cups Unsulphured Molasses
2 Large Eggs (pasteurized If You Like)
1 cup Crystallized Ginger, Chopped Into Small Pieces
Granulated Sugar, For Rolling Cookies

1
Preheat oven to 350u00b0F. Line 2 baking sheets with parchment paper.
2
In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt. In a large bowl mix together brown sugar, oil, and molasses until well combined. Add the eggs, and mix until fully incorporated. Add the dry ingredients to the wet while stirring. Mix until a homogeneous dough is formed. Add the crystallized ginger and mix to combine.
3
Using a regular-sized ice cream scoop, scoop the dough into 12 balls and roll them in the granulated sugar until fully coated. Place the cookies on the sheets, 6 per sheet, 3 rows of two. Bake for about 13 minutes, rotating halfway through if necessary. When fully baked, the cookies will be cracked on top, but still soft to the touch. Allow cookies to cool completely on the cookie sheets.
4
They may be stored at room temperature up to 5 days in an airtight container or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 6 months. Thaw at room temperature for about an hour or warm briefly, 5 to 10 minutes, checking frequently, in a 350u00b0F oven for that freshly baked cookie taste.
5
(Recipe adapted from Barefoot Contessa at Home.)

650

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2-1/4 cups All-purpose Flour, 1 teaspoon Baking Soda, 2 teaspoons Ground Cinnamon, 1-1/2 teaspoon Ground Cloves, and more.

Yes, Giant Ginger Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Giant Ginger Cookies

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