Giant Ginger Cookies

Recipe courtesy of Martha Stewart, “Everyday Food Recipes

“Having a simple cookie dough in your repertoire helps with the arrival of each holiday,” says Stewart. “You can make new treats by changing the mix-ins, using such ingredients as zest, dried cherries, spices, or white chocolate and macadamia nuts.”

Makes 12

2½ cups all-purpose flour
2¼ tsp baking soda
½ tsp salt
1 Tbsp ground ginger
½ tsp ground allspice
½ tsp ground pepper
¾ cup (1½ sticks) unsalted butter, room temperature
½ cup packed light brown sugar
½ cup granulated sugar, plus â…“ cup for coating
6 Tbsp molasses
1 large egg

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Preheat oven to 350°F with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.

With an electric mixer, cream butter, brown sugar, and ½ cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten dough into a disk, wrap in plastic, and freeze for 20 minutes.

Divide dough into twelve 2” balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place 4 inches apart on prepared baking sheets. Flatten into 3” rounds. Sprinkle with sugar remaining in bowl.

Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.

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Storage Note: To preserve the appearance of the sugary tops, layer the ginger cookies between parchment or wax paper when packing them. 

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