I made these seriously scrumptious cookies yesterday. I ate 4 of them - 4 giant cookies...and I ran sprints this morning. Good luck...
Giant Ginger Cookies
4 1/2 cups all-purpose flour (when I make these again, I will only use 4 to 4 1/4 cups flour)
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups shortening
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse Demerara, turbinado, or granulated sugar
1. Preheat oven to 350. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves and salt; set aside.
2. In a large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups granulated sugar. Beat until combined, scraping side of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
3. Place the 3/4 cup demerara sugar in a small bowl. Using a #20 ice cream scoop or a 1/4-cup measure, shape dough into 2-inch balls. Roll balls in coarse sugar to coat. Place 2 1/2 inches apart on an ungreased cookie sheet. **I did 6 cookies per sheet**
4. Bake in preheated oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool. Makes about 24 cookies.
You can find the original recipe from Better Homes & Gardens here:
http://www.bhg.com/recipe/desserts/giant-ginger-cookies/