Giant Ginger Cookies.

I found this recipe, and I immediately thought of little Isaac Hall. You see, gingersnaps are his favorite cookie. This past New Year’s Eve marked one year since he left this Earth, and I had found the perfect card to mail to the family to let them know that he is still impacting our everyday lives.

And these cookies needed to go with that card.

Giant Ginger Cookies.

I held off on posting anything because I wanted to make sure it was a surprise when the family received their package. Tonight, I received this in my inbox:

We had a lovely surprise in the mail! As we were watching tv Travis and I both looked at each other tonight and questioned one another about whether or not we had gone down to the mail box on Saturday. It was wonderful to have a package waiting for us when we checked the box tonight. They are indeed Isaac’s favorite cookies. We all love them. Hung the smiley card on the fridge.
Thank-you so much for the cookies they are delicious. Thank-you for for making them and your thoughtfulness we really appreciate it. They brought a smile to us all tonight, as we enjoyed this special treat before bed.
Carla and family.

It made me smile from ear-to-ear! I’d been worried about how the cookies might taste after a few days traveling through the post, but she made me feel much better.

Giant Ginger Cookies

  • 4-1/2 cups all-purpose flour
  • 4 tsp. ground ginger
  • 2 tsp. baking soda
  • 1-1/2 tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 1/4 tsp. salt
  • 1-1/2 cups shortening
  • 2 cups granulated sugar
  • 2 eggs
  • 1/2 cup molasses
  • 3/4 cup coarse sugar (ie. Sugar In the Raw)

In a medium mixing bowl, stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

In a large mixing bowl, beat shortening until softened. Gradually add the 2 cups granulated sugar; beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer (I was able to do it all with no problem with my Kitchen-Aid®). Using a wooden spoon, stir in any remaining flour mixture.

Shape dough into 2-inch balls using 1/4 cup dough (I used a 2″ medium Pampered Chef® scoop). Roll balls in the 3/4 cup coarse sugar. Place about 2-1/2″ apart on an ungreased cookie sheet.

Bake in a 350° oven for 12-14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Immediately flatten cookies with a serving spatula while warm. Cool cookies on sheet for 2 minutes; remove to wire rack to cool completely. Store tightly covered.

Yield: 25 4″ cookies

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I’m Nicole, and I’m glad you’ve stopped by my little corner of the web! I’m a former Air Force wife whose passions are baking, cookie-making, and photo-taking… all to the benefit of my loves – my family! C’mon in to…read more.


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