However, I do have great memories and one of them we shared is our love of these Giant Gingerbread cookies. In fact, I think Kelly was known more for my recipe than I was! She was always baking them for friends' birthdays and special occasions. It's no wonder she loved these spice cookies--she always asked for Pumpkin Pie for her birthday too.
Kelly's Giant Gingerbread Cookies
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 large egg
1/4 cup molasses
1 1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
2 3/4 cups King Arthur all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/3 cup candied ginger chips
Sparkling Sugar to roll the cookies in
Preheat oven to 350F-degrees. Line two baking sheets with parchment paper and set aside.
In a stand mixer, using the paddle attachment, cream the butter, then add the sugars. Cream until fluffy, scraping down the bowl as needed with a rubber spatula. Add the molasses and egg and beat on low to combine, scraping down the sides again.
Add the dry ingredients and ginger chips and mix on low speed until just combined. Remove from the stand and bring the dough together with the rubber spatula.
Use a #20 scoop to measure out the cookies and roll in the sparkling sugar. Place on the parchment lined baking sheets. Bake in the preheated oven for 12 minutes.
The cookies spread slightly, so give them room on the baking sheet. The tops should be cracked and dry. Transfer to a baking rack to cool completely. Enjoy!
This month's apron, with orange and green colors, would have pleased Kelly. She said to me, after her diagnosis and everyone sent her pink presents, "Mom, I really do hate the color of Pink!" So, we have orange roses!
If you'd like to win this apron, just comment on any of the posts this month and it could be yours. Thank you all for being my support system over these last five years; it's meant a lot to be able to share my thoughts,