Jumbo Ginger Cookies

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Servings: 3½ dozen

You can’t help but gobble these giant gingers up — a perfect balance of spice and molasses, and the ratio of crisp exterior to soft interior is spot on. The recipe makes a fair amount so you could cut it in half, make the cookies smaller or freeze some for later. If smaller, cut the baking time to 10–12 minutes or until edges are set.

Ingredients

3 cups butter

4 cups sugar

1 cup molasses

4 eggs

2 tablespoons, plus 2 teaspoons baking soda

8 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon ground cloves

1 teaspoon ground ginger

Directions

Preheat oven to 350 degrees.
In a large mixing bowl, cream butter and sugar. Add molasses and eggs; mix well. Combine the baking soda, flour, cinnamon, salt, cloves and ginger; gradually add to creamed mixture. Cover and refrigerate for 1–2 hours.
Shape ¼ cups of dough into balls; roll in sugar. Place
4 cookies on a greased baking sheet at a time.
Bake at 350 degrees for 18–20 minutes or until edges are set. Remove to wire racks to cool.