Monday, January 5, 2009

Giant Ginger Cookies

Cross my heart, hope to die this is the last dessert recipe for a good long while (2 weeks). :) But these really are too good not to share. I almost didn't bake any goodies this year- because of the overload of sweets everywhere you turn all December long. But friend Chelsea reported that she had been thinking about these ever since I made them last Christmas. Well that made me so happy I had to make some for her ASAP. These are huge and so so soft and chewy- and they stay soft and chewy for 2-3 days. Mmmm-mmmmm.

Giant Ginger Cookies

Makes 12

2 1/2 C. all-purpose flour
2 1/4 tsp. baking soda
1/2 tsp. salt
1 T. ground ginger
1/2 tsp. ground allspice
1/2 tsp. ground pepper
3/4 C. (1 1/2 sticks) unsalted butter, room temperature
1/2 C. packed light-brown sugar
1/2 C. granulated sugar, plus 1/3 cup for coating
6 T. molasses
1 large egg

Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.
Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.
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