Jumbo Ginger Cookies – a delicious recipe with butter, shortening, brown sugar, eggs, molasses, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the butter, shortening and sugar in a LARGE mixing bowl. Beat with an electric mixer until creamy.
2
Add the eggs and continue beating, the add the molasses. Mix well.
3
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.
4
Moisten your hands and roll the dough lightly into one inch balls.
5
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).
6
Bake at 375u00b0 for six to eight minutes. Remove cookies from sheet and cool on a wire rack. Count quickly!
1171
kcal
Calories
41
g
Fat
188
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3/4 cup butter, 3/4 cup shortening, 2 cups firmly packed brown sugar, 2 large eggs, and more.
Yes, Jumbo 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.
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