Giant Ginger Chip Molasses Cookies
Makes 16 (4-inch-round) cookies
This recipe is from gingerpeople.com.
½ cup granulated
sugar (divided) ¼ cup firmly packed
light brown sugar ¾ cup (1 ½ sticks) unsalted butter, room temperature ½ cup molasses 2 ¼ cups flour 2 teaspoons baking
soda 1 ¼ teaspoons ground
ginger
½ teaspoon ground cardamom ½ teaspoon ground
cinnamon ¼ teaspoon freshly
ground nutmeg Pinch of salt 2 tablespoons bite-size
candied ginger pieces 1 large egg at room
temperature
Adjust oven racks to the upper and lower thirds and preheat oven to 350 degrees. Line three cooking sheets with parchment paper. Place ¼ cup granulated sugar in a small bowl. In bowl of a stand mixer, using flat beater attachment, beat butter until fluffy, about 2 minutes. Add remaining ¼ cup granulated sugar and the brown sugar and cream together well. Add molasses and blend well.
Sift together flour, baking soda, ginger, cardamom, cinnamon, nutmeg and salt. Add to butter mixture in three stages, blending well after each addition. Stir in ginger. Lightly beat egg and add. Blend thoroughly.
Scoop out large spoonfuls (about ¼ cup) and roll into balls. Drop balls in bowl of sugar and toss to coat completely. Place balls on cookie sheets 3 inches apart. Bake in preheated oven 8 minutes. Switch racks cookie sheets are on and bake another 7 minutes, until tops are cracked.
Remove and cool completely. Store in an airtight container at room temperature up to 5 days.