"GIANT GINGER SNAP COOKIES"
"Ginger Snaps anyone"??. . . These you won't have to feel guilty about having two. They are Huge cookies. You won't even have to go back for 2nds they are so big. Although I would recomend that you double this batch, as they do disapear fast. ENJOY, these are so tasty with a glass of hot cocoa.
Provided by FREDA GABLE
Categories Cookies
Time 30m
Number Of Ingredients 11
Steps:
- 1. PREHEAT oven @ 350. Line Baking sheets with parchment paper, set aside.
- 2. In Med Bowl, mix 1st 5 Dry ingredients. (Flour, soda, salt,& spices)
- 3. With Mixer, Cream together BUTTER, with BRN SUGAR, 1/2 C Granulated Sgr. until light and fluffy. Blend in Molasses & egg.
- 4. With Low Speed, Blend in Flour Mixture to wet mixture. Blend til just combined well.
- 5. Divide dough into 12 equal sized balls. add 3/4 cup sugar into a bowl, roll balls into this sugar. Place 4" apart onto your parchment lined baking sheet Flatten with glass into 3" rounds. Sprinkle TOPS of cookies with remaining sugar in the bowl.
- 6. Bake til brown, 12-15 minutes (Rotating sheets 1/2 way thru baking, if more than one sheet in oven at same time. Top to bottom and Bottom to top)
- 7. Cool on wire rack. store in air tight container. These can be made several days ahead and stored in feezer. These are so good . . enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
