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Not Quite Martha Giant Ginger Cookies

February 19, 2010

The base for this recipe comes from  It’s not exactly what I was hoping for but they turned out to be pretty delicious.  I was hoping for a thicker more Starbucks Ginger Cookie final result which I think could have been achieved by popping the dough into the freezer for a few minutes after the cookies had been formed so they’d spread less. 

This is definitely a recipe I will be using often.

Giant Ginger Cookies

  • 2 1/2 cups all purpose flour
  • 2 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp ground ginger
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp pepper
  • 1/2 tsp cinnamon
  • 34 cup butter at room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 6 tbsp molasses
  • 1 egg
  • 1/2 cup crystalized ginger finely chopped
  • Taiko coffee sugar

*makes about 24 large cookies

Preheat the oven to 350 degrees and line two baking sheets with parchment paper.

In a medium bowl, sift the dry ingredients together and set aside.

Cream the butter and sugar together until light and fluffy (2-3 minutes)  Add the egg and vanilla and beat until well combined.  Beat in the molasses and stir in the crystalized ginger.   

Slowly incorporate the dry ingredients and beat well to combine.   The dough will be quite sticky.  Cover with plastic wrap and chill in the freezer for 20 minutes.

Divide the dough evenly into about 24 portions (I used a large cookie dough scoop) and roll into balls.  Dip the tops of the balls into Taiko coffee sugar (the granules are really large and give the cookie a nice crunch but you could use any sugar) 

Using the bottom of a glass, flatten cookies to about 3 inches wide. 

Bake for 12-15 minutes.

Let cookies cool on wire racks.

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