I never thought...

One word...YUM. I don't know that I have ever actually had a ginger snap. I am sure that I have but it obviously was nothing special since I can't recall it. I tried this just for fun and I have made it 3 times since then. I made these on September 17....wow....3 times in a month...that is a lot! Guess I liked them more than I thought!!

Today's adventure began with Giant Ginger cookies and a trip to the Piggly Wiggly. A note, molasses that have not been used in a long time, will likely not open. So off to the Pig Olivia and I went. In search of molasses and hoping that I had everything else....forgot the wallet sitting on the kitchen table. Good thing I at least had the checkbook!!

These cookies are relatively easy to make. I used my pampered chef medium scoop to make the balls to make sure that they were all the same size. I rolled the dough is regular sugar with no issues. Olivia has already eaten 5 so they must be okay!

Giant Ginger Cookies
Giant Ginger Cookies
Ingredients

* 4-1/2 cups all-purpose flour
* 4 teaspoons ground ginger
* 2 teaspoons baking soda
* 1-1/2 teaspoons ground cinnamon
* 1 teaspoon ground cloves
* 1/4 teaspoon salt
* 1-1/2 cups shortening
* 2 cups granulated sugar
* 2 eggs
* 1/2 cup molasses
* 3/4 cup coarse sugar or granulated sugar

Directions

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

2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. 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. Using a wooden spoon, stir in any remaining flour mixture.

3. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.

4. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.