Giant Gingerbread Cookies
3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
1 cup firmly packed brown sugar
1 large egg
1/2 cup molasses
2 1/2 cups King Arthur all-purpose flour (plain flour)
2 1/2 tsp. ground ginger
2 tsp. baking soda
3/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg and ground cloves
In a bowl of a stand mixer, cream the butter and sugar together thoroughly, scrapping down the sides as needed with a rubber spatula. Add the molasses and egg and beat once more. Mix all the dry ingredients together and add to the batter. Mix on low just until the flour mixture is incorporated. Scrape down the sides once more and remove from the stand. Cover with plastic wrap and chill dough one hour.
Preheat oven to 325F-degrees and line two baking sheets with parchment paper. Use a 1/4-cup size scoop to measure the dough, roll the tops in the Sparkling Sugar and place onto the baking sheet.
The apron for this month has some special colors, which were Kelly's favorites. I hope you like it and if you comment on the posts this month, it could be in your kitchen for the holidays.