For those who have been visiting Whipped, looking for some new taste treats, I apologize for being M.I.A.. House guests, travel, family and general life obligations have kept me away from the computer. I have enjoyed some wonderful meals and food experiences but for those of you who blog, you probably know how one just needs a break from the documentation sometimes.
Perhaps you will forgive my absence if I offer you one of the best cookie recipes of all time? My sister sent me this recipe so I knew they would not disappoint. She is responsible for many of the most delicious baked goods on Whipped including this apple crunch cake, these buttermilk cupcakes with lemon frosting and these Dutch almond bars. I have always enjoyed ginger snaps but this recipe truly is over the top. They are crunchy on the outside, soft and doughy on the inside with pretty trenches across the top and and a strong ginger taste.
I misread the original recipe which said to drop the cookie sheet on the counter straight out of the oven to even out the cookies. I actually scooped up the hot cookies with a small spatula and dropped them on the counter individually. Not only did it make a better shaped cookie with pretty increased cracks, it was incredibly fun to sling them around. If you choose to indulge in this exercise, drop them from about 5 inches high, leave them for a few minutes and then transfer them to the cooling rack. Happy mixing, baking, dropping and eating!
Giant Ginger Snap Cookie
Makes about 2 dozen 4 inch cookies
4 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
4 tsp ground ginger
1 1/2 tsp ground cinnamon
1 tsp ground cloves
1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar
In a separate bowl, stir together the flour, ginger, cinnamon, cloves, soda, and salt. Set aside. In a large mixing bowl beat shortening until softened. Gradually add the 2 cups of sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of the flour mixture; beat until combined. Stir remaining flour in with wooden spoon. Using a ¼ cup ice cream scoop, shape dough into 2-inch balls. Roll in the coarse of granulated sugar. Place on ungreased cookie sheet about 2 ½ inches apart. Bake at 350 for 12 to 14 minutes or until cookies are light brown and puffed (Do not over bake). Drop cookie sheet on counter. (helps with evening out cookies) Let stand 2 minutes before transferring to wire rack. Cool.
PRINT RECIPE
November 15th, 2009 at 2:32 pm
How fortunate you are to have a sister that sends you such delicious recipes! Ill try these out next weekend. Thanks
November 15th, 2009 at 3:47 pm
I made these last night after seeing your post. They were AMAZING! Thank you for publishing!
November 17th, 2009 at 2:07 am
I really love baking and I am looking for a new pastries to baked, and now i found it.. Thanks for sharing your recipe online.
November 17th, 2009 at 3:07 pm
I like the “trenches.” What ingredient(s) causes those to form? Thanks :)
November 18th, 2009 at 6:25 am
yum! thanks for sharing.
November 20th, 2009 at 6:56 am
Delish! These are a favorite around our house. If I go to long with out making a batch with my Noah, there is much moaning & complaining.
November 20th, 2009 at 11:12 am
can you substitute butter for shortening?
November 20th, 2009 at 2:28 pm
I have never tried butter for shortening. But, I usually always cook with butter so I want to know if it works! Many chefs have told me that there are special (bad) fats in shortening that make a cookie so good.
November 24th, 2009 at 4:54 pm
This is just the ginger snap I’ve been looking for, I usually shy away from shortening recipes, but that must be what gives them the chewy center!
December 1st, 2009 at 1:33 am
Sounds yummy.. Thanks for sharing..
December 24th, 2009 at 12:02 pm
[...] you hop from blog to blog via blogrolls of blogs you like, obviously) and I stumbled across these Giant Ginger Snap Cookies on Whipped. I tend to forget how much I like this kind of cookie until it’s right in front of [...]
June 12th, 2010 at 9:53 pm
These are great. I also am loathe to use shortening but they turned out really well. I made them again today with one stick of butter, and the rest shortening and they’re even better. Next time I’ll go halfsies and see if the texture or shape suffers … !! This is now on my regular list of favorite cookies.
December 7th, 2010 at 5:14 pm
[...] “Neiman Marcus” Oatmeal Chocolate Chip – sturdy and they ship pretty well too. Giant Ginger Snaps – These fit perfectly in the containers! The Best White Chocolate Macadamia Nut Cookies [...]
December 13th, 2010 at 11:51 pm
HI Caroline,
My mom told me about your recipe so I asked Steph for it…It’s very similar to one I found on All Recipes recently–can’t wait to make them BIG this time though (I made them really small).
My guess is that using all butter would affect the texture a bit. Shortening usually makes things a bit softer and chewier.
Butter would deepen the flavor though–I’m probably going to go halves.
Will let you know how it turns out!
XO and can’t wait to read more!
Ann
December 23rd, 2012 at 9:59 pm
I just made these and they truly are delicious. My husband and I have already devoured at least five cookies each. I didn’t made them huge, but kept them to a smaller size, hence being able to eat five cookies… I love these and will be making them again! Thanks again for an another awesome recipe!