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Giant Gingerbread Cookies

Updated: Dec 17, 2023

The cookie that everybody loves...


The Holidays are always a fun time in my house. I always end up finding a great Christmas cookie recipe that my family members can't resist. Each year a new cookie is added. It always amazes me the variety of Christmas cookies I have accumulated and enjoyed over the last 20 years.

Queen Elizabeth I created the "gingerbread."-GTG

My favorite recipe is a gingerbread cookie recipe I found via Martha Stewart a few years ago. I liked that it had on-hand ingredients and it was easy to follow. I love a simple, yet delicious recipe, whether that be a quick bread or dessert. I have added a small modification that I think helps bring out the gingerbread flavor even more.


I hope this holiday season you enjoy making these for your friends and family and add this recipe to your Holiday dessert rotation. These cookies are also an awesome Christmas Party gift to give.

Happy Eating!


Giant Gingerbread Cookies Recipe



Ingredients


  • 2 1/2 cups All Purpose Flour

  • 2 1/4 teaspoons baking soda

  • 1/2 teaspoon salt

  • 1 Tablespoon ground ginger

  • 1/2 teaspoon Allspice

  • 1/4 teaspoon Cinnamon

  • 1/2 teaspoon Pepper

  • 3/4 cups (1 1/2 sticks) Unsalted butter, room temperature

  • 1.2 cup packed light-brown sugar

  • 1/2 cup granulated sugar

  • 1/3 cup granulated sugar (for coating)

  • 6 Tablespoons Molassess

  • 1 Large egg

Cooking Directions


  1. Preheat oven to 350F

  2. Line Baking Sheets with Parchment Paper

  3. In a medium bowl, whisk flour, baking soda, salt, ginger, cinnamon, allspice, and pepper.

  4. With an electric mixer, cream butter, and brown sugar until light and fluffy.

  5. Add egg and Molasses.

  6. Mix on low, and add flour until just combined.

  7. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.

  8. Divide dough into 12 2-inch balls.

  9. Place 1/3 cup sugar in a bowl.

  10. Roll balls in sugar to coat

  11. Place at least 4 inches apart on prepped baking sheets.

  12. Flatted into 3-inch rounds.

  13. Sprinkle sugar remaining in the bowl.

  14. Bake until brown, rotating sheets 1/2 way through, 12-15 minutes.

  15. Cool cookies on a wire rack.


Chef's Tips

  • Freezing this dough for 20 minutes makes it easier to work with,

  • Cookies can be baked up to 2 days ahead.

  • Store at room temp. in an airtight container.

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