Have you ever had the Giant Ginger Spice Cookies from the popular New York City Bakery, City Cakes? You know my love for the cookies at the famous New York City Levain Bakery (and my copy cat recipes), but I have not been to City Cakes bakery yet. You better believe I will when I make it to the Big Apple again when this darn pandemic is over! I can’t wait!
In the meantime, I will continue making this wonderful copycat recipe! There is something about molasses and ginger cookies that just say Fall and the best part is how they fill your home with the most incredible smell while they bake! They are my husbands favorite kind of cookies and so I make them often. I normally make these gingersnaps here (yum!) but these Giant Ginger Spice Cookies are fabulous and so BIG! They are a statement cookie, for sure! Trust me, these are the perfect way to kick off the Fall season!
Ingredients
- 1 1/2 sticks room temp butter (I used salted)
- 1 cup brown sugar, packed
- 1 egg
- 1/4 cup molasses
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon cinnamon
- 2 1/4 cup flour
- 1/4 cup sugar, to roll the dough balls in
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Instructions
- Preheat oven to 350 and prepare a baking sheet by lining it with parchment paper.
- Cream together the butter and brown sugar.
- Add the egg and molasses.
- In a separate bow combine the flour, cinnamon, ginger, cloves and baking soda. Whisk to combine.
- Add half of the dry mixture to the wet. Mix lightly until it is worked in, then add the other half. Don’t overmix the dough.
- Use a 1/4 cup measuring cup to measure out the dough balls (you should get about 10)
- Roll each dough ball in the sugar, then form the dough ball into a top-heavy, almost triangular shaped ball
- Place 4-6 dough balls on each cookie sheet and bake for 12 minutes.
- Let cool completely.
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