Giant Ginger Cookies

I’m super lucky to have Ben.  He’s a wonderful husband, loving father, a handy man, our accountant, deep cleaner, and our in-house baker.  Yep, he can do almost anything.  Which sometimes makes me jealous, but then I remember I benefit from his awesomeness.

And today, you get to benefit from his awesomeness, too.  After posting a picture of his ginger cookies (that’s what she said) I asked if I could share.  Ben said yes, so here it is.


2 1/4 cups all-purpose flour

2 1/4 cups whole wheat flour

4 teaspoons ground ginger

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 cup butter, room temperature

1/2 cup applesauce

1 cup brown sugar

2 eggs

1/2 cup molasses

3/4 cup sugar, for dipping

Optional:  1/2 teaspoon ground nutmeg


1.  In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves, and salt.

2.  In a large bowl, beat butter on low-speed for 30 seconds.  Add sugar and beat until combined.  Beat in eggs and molasses until combined.  Beat in as much of the flour mixture as possible, then stir in any remaining flour.

3.  Shape into 2 inch dough balls.  Roll in sugar.  Bonus points if you have large sugar crystals.

4.  Place on an ungreased cookie sheet, smooshing balls to about half height.

5.  Bake at 350 degrees for 11 to 14 minutes or until bottoms are lightly browned and tops start to crack.  Do not overbake.  Cool on the cookie sheet a few minutes, then transfer to a wire rack.

Store the cookies in an air tight container.  If you don’t scarf the cookies down right away and they start to dry out, add a slice of bread to the container to keep moist.

I’m not even a big fan of ginger, but these cookies are excellent.  And the epitome of fall,  in my opinion.

What’s your favorite type of cookie?  Do you prefer something with chocolate?  Nuts?  Fruit or oatmeal?  Spill!