A recipe for a large a soft version of the Ginger Snap, topped with coarse sugar.
Source: I got this recipe from my mother, who got it from a friend she works with. I’m really not sure where it originated. It is a newer recipe to our family, but an instant classic. It was immediately added to our family recipe collection and will be made every Christmas for the rest of our lives!
YIELD: 25 four-inch cookies
4 1/2 cups flour
4 tsp ground ginger
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground cloves
1/4 tsp salt
1 1/2 cups shortening
2 cups sugar
1/2 cup molasses
3/4 cup coarse or granulated sugar
– In a mixing bowl, sift together flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
– Beat shortening until softened. Add sugar gradually and beat until fluffy.
– Add eggs and molasses, and beat well.
– Add flour mixture and beat until well combined.
– Use a 1/4 cup (4 T ) scoop, shape into 2 balls. Roll in coarse or granulated sugar.(I don’t actually have a scoop, but these really are better if you make them big! I roll them in raw sugar. It is a similar color to the cookie, and gives a nice texture and extra sugary kick to the cookie.)
– Bake at 350 for 12-14 minutes. Let stand 2 minutes before transferring to a wire rack to cool.(If you overbake these, they will get crunchy. They are meant to be soft and chewy.)