Giant Ginger Dreams

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From Hood Cookie Swap

Hood Cookie Swap Recipes | Cookies and Bars Recipes

This recipe was prepared using Hood Cream.

Yield: 24 - 48 Cookies

I've been making these for 5 years or so and they are the BEST darn cookies ever! I make them using an ice cream scoop to get their impressive size. You can always make them smaller. They are my "trademark" hostess gift and my most requested recipe from family and friends. I use a KitchenAid mixer to make these with little mess and a lot of saved time!

• 4-1/2 cups all-purpose flour
• 4 teaspoons ground ginger
• 2 teaspoons baking soda
• 1-1/4 teaspoons. ground cinnamon
• 3/4 teaspoons ground cloves
• 1/4 teaspoons salt
• 1-1/4 cups shortening
• 2 cups sugar
• 2 tablespoons Hood Light Cream
• 2 eggs
• 1/2 cup molasses
• 3/4 cup sugar

Preheat oven 350 degrees. In a medium bowl stir together with a whisk the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside. In a large bowl beat shortening, sugar, cream, eggs and molasses on low speed until well blended. Add dry mixture, a little at a a time on low speed, mix until blended.

Spray the inside of an ice cream scoop. Place remaining sugar in a shallow plate. Drop dough by scoopfuls onto sugar, Roll, coat well. then place on cookie sheet. I put 6-8 cookies per sheet if I'm making the Giant cookies. Bake 11-13 minutes. Watch for overbaking. You want these chewy and soft!

Cool 2-4 minutes, then transfer to a cooling rack.

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