These are one of my favorite cookies ever! They’re a spin off of a recipe from Better Homes and Gardens magazine. Oddly enough I’m not typically a fan of ginger. These cookies however are the exception. I can shovel them down and so can the rest of my family! Here’s the recipe, just in time for the holidays. Enjoy!
4 1/2 cups freshly milled Soft White flour (or all-purpose)
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 butter, softened
2 cups Honey Granules (or granulated sugar)
1/2 cup molasses
3/4 cup coarse Turbinado or coarse granulated sugar
1. Preheat oven to 350 degrees. In a medium bowl stir together the flour, ginger, baking soda, cinnamon, cloves, and salt: set aside.
2. In a large bowl beat the butter with an electric mixer on medium to high speed for about 30 seconds. Add the 2 cups of sugar. Beat until combined, scraping the side of the bowl occasionally. Beat in the eggs and molasses until combined. Beat in as much flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. The dough will be pretty thick!
3. Place the 3/4 cup of Turbinado sugar in a small bowl. Using an ice cream scoop or 1/4 cup measuring cup, scoop your cookies and roll into balls. Roll balls in the coarse sugar to coat. Place 2 1/2 inches apart on an ungreased cookie sheet.
4. Bake in preheated oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on a cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. This recipe makes about 24 large cookies.
I’ve made these cookies for many years now and they’ve become a fall tradition in our home. They store great! I just keep mine in a gallon zip lock bag. Make sure to check out The Bread Becker’s retail store. They’ve got great products for any kind of baking. If you’re local to their area, they’ll mill you the flour you need to this recipe. Happy baking!