Why is it that we think gingersnaps are a Christmas cookie? I always love a good gingersnap, doesn't really matter what season I'm in, but I really only think about baking them at Christmas! I love that this cookie recipe is for a giant gingersnap because if you're eating a cookie, why not make it giant? This cookie has great texture, classic taste and is super easy. It's an easy recipe to cut in half if you don't want to make that many cookies but don't forget they're great for the freezer too. I think this is a great gifting cookie, cause it's that time of year. so make a batch and share them with your besties:)
Giant Gingersnap Cookies
In a bowl, mix together and set a aside 4 1/2 c. flour 4 tsp. ground ginger 2 tsp. b. soda 1 1/2 tsp. cinnamon 1 tsp. cloves 1/4 tsp. salt
In the bowl of your stand mixer, add in a beat until fluffy (about 30 seconds) 1 1/2 c. shortening Gradually beat in 2 c. sugar Beat in 2 eggs 1/2 c. molasses
Slowly add in the flour mixture.
Using a 1/2 c. measure, scoop the dough and roll it into balls. Roll balls into sugar and place on your baking sheet. Give them a little bit more sugar on top.
Bake at 350 12-14 minutes until light brown and tops are puffed. (this makes about 25 cookies)
