Jumbo Ginger Cookies

Submitted by Chef Judy

"I got this recipe from an old small town country newspaper many years ago. I first made them for a United Way bake sale. They were so plain looking that they were one of the last things to sell until someone tasted one and bought all 7 dozen. From that time on, I am known for these (like grandma used to make) cookies and the recipe is always requested. They are so delicious you can't stop at just one. As well, they are chewy, they stay chewy and they freeze beautifully and even when thawed they are chewy. You can decorate them with a white icing if you like but I just keep them plain. I have even had two marriage proposals because of these cookies."

 

• Ready In: 20mins
• Ingredients: 10
• Yields: 6 dozen

ingredients

• 3⁄4 cup butter
• 3⁄4 cup shortening
• 2 cups firmly packed brown sugar
• 2 large eggs
• 1⁄2 cup molasses
• 3 1⁄3 cups flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon clove
• 2 tablespoons ginger

directions

1. Combine the butter, shortening and sugar in a LARGE mixing bowl. Beat with an electric mixer until creamy.
2. Add the eggs and continue beating, the add the molasses. Mix well.
3. Add the spices and flour a bit at a time, using the low speed on your mixer. As the dough thickens, you'll have to increase this to medium and possibly high speed. Mix the ingredients thoroughly. The dough is quite stiff and it tries to crawl out of the bowl.
4. Moisten your hands and roll the dough lightly into one inch balls.
5. Place on an ungreased baking sheet about 2-inches apart. Flatten the dough to about 1/4-inch thickness with an egg flipper or your fingers. (Personally, I skip this step as the cookies flatten and spread out themselves so it saves some time).
6. Bake at 375° for six to eight minutes. Remove cookies from sheet and cool on a wire rack. Count quickly!