Ginger Cookies

I love these Ginger Cookies so much. I made them for neighbor treats a few weeks ago and wanted to share the recipe.  It's great as is or with semi sweet chocolate chips--this is a big batch so if you decide to add chocolate I would suggest 1-1/2 to 2, 12 oz bags. Yum!

Giant Ginger Cookies

Ingredients

4-1/2  cups  all-purpose flour

4  teaspoons  ground ginger

2  teaspoons  baking soda

1-1/2  teaspoons  ground cinnamon

1  teaspoon  ground cloves

1/4  teaspoon  salt

1-1/2  cups  butter

2  cups  granulated sugar

2    eggs

1/2  cup  molasses

3/4  cup  coarse sugar or granulated sugar

Directions

1. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

2. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

3. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.

4. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.

**I don't make mine Giant, I just use my regular cookie scoop and do 12 to a pan. Giant is fun but I'd rather have more cookies! This recipe is from Better Homes and Gardens and the original recipe calls for shortening (no thanks, butter is better).