This has been my husband's favorite cookie since his mom first made a batch for him as a young boy:)
He even baked them for me when we were in college many moons ago:) They were a bit over- baked(nice way of saying burnt) which he told me up front, but I thought it was such a sweet gesture that I didn't mind:)
Over the years they've been made many times in our kitchen, mostly for Jim who loves all things ginger! And I certainly never turn them down:)
Since it was Jim's birthday on the 19th I decided to whip up a bunch just for him:) I actually made them a few days before his bday and he has been storing(hoarding)them in a tupperware container(in his truck) and pulling out one or two whenever he pleases:) He's really streeeeeeeetching his cookie stash to make them last all week:) I'm sure they will, since I don't have easy access to them:)
GIANT GINGER SPARKLES
These cookies are chewy, just the way we like 'em!
Preheat oven to 350 degrees
4 1/2 cups all-purpose 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
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar
In a medium bowl stir together the flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl beat shortening until softened. Gradually add the 2 cups sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir remaining flour in with a wooden spoon. Using a 1/4 cup ice cream scoop(or measuring cup), shape dough into 2 inch balls. Roll in sugar. Place on an ungreased cookie sheet about 2 1/2 inches apart.
Bake in a 350 degree oven for 12-14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Let stand for 2 minutes before transferring to a wire rack. Cool. Makes 20-24 four-inch cookies.