Giant Chewy Ginger Cookies

by Heather, Cookie Club Member

Recipe Courtesy of

Category: Desserts, Cookies, Holiday, Drop

Prep Time: 15 Minutes

Level: Easy to Bake

Yield: 2 Dozen 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 granulated sugar

2 eggs

1/2 cup molasses

3/4 cup coarse or granulated sugar


Heat oven to 350 degrees. Stir flour, ginger, baking soda, cinnamon, cloves and salt in medium bowl; set aside.

Beat shortening in a large bowl with electric mixer on medium speed for 30 seconds. Gradually add 2 cups sugar, beating until fluffy. Add eggs and molasses; beat until well blended.

Beat in as much flour mixture as possible with mixer. Stir in any remaining flour mixture with wooden spoon. Shape dough into 2-inch balls with 1/4-cup ice cream scoop. Roll in 3/4-cup sugar.

Place 2-1/2 inches apart on ungreased cookie sheets. Bake 12 to 14 minutes or until lightly browned and puffed. (Do not overbake or cookies will not be chewy.) Cool for 2 minutes; remove from cookie sheets. Cool on wire racks. Makes about 25 cookies.

*Note: to create the chewy texture, be sure to make these cookies with shortening, not butter or margarine.


Recipe edited by
Originally submitted by Heather
Cookbook: 2003 Annual Cookie Club Recipes