1/2 cup granulated sugar, plus 1/3 cup for coating
6 tbsp molasses
1 large egg
Instructions
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
flow, 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. Neat in molasses and egg. With mixer on
low, gradually beat in flow 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.
Originally Submitted
1/30/2011
0 Out of 5 from
0 reviews
You can add this Giant Ginger Cookies recipe to your own private DesktopCookbook.
