Giant Ginger Molasses Cookies

• 2-1/4 cups All-purpose Flour
• 2 teaspoons Baking Soda
• 1/4 teaspoons Kosher Salt
• 1 teaspoon Cinnamon
• 1 teaspoon Ground Ginger
• 3/4 cups Unsalted Butter, Softened
• 1 cup Dark Brown Sugar
• 1 whole Egg
• 1/4 cups Unsulphured Molasses
• 1/2 cups Granulated Sugar, For Rolling Cookie Dough Ball In

1. Preheat your oven to 375u0b0F and line a baking sheet, i.e. a Silpat.
2. Sift the flour, baking soda, salt, cinnamon and ginger into a medium bowl and set aside.
3. Cream the butter and dark brown sugar on high speed until light and fluffy (about 1-2 minutes). On medium speed, beat in the egg and molasses, increase the speed to high and mix until it no longer looks curdled.
4. On low speed, gradually add the flour mixture and stop once combined. Use a 1/4 cup scoop to measure each cookie and roll them into large balls. Toss each cookie ball into the granulated sugar and place 4 onto the prepared baking sheet (they will spread!). With dampened fingers, press down the center of each cookie. Bake in your preheated oven for 10-12 minutes. Remove the pan let cool for 5 minutes before removing to a wire rack. Repeat until all are baked.

allpurpose, baking soda, ubc, cinnamon, ground ginger, butter, brown sugar, egg, ubc, sugar

Taken from tastykitchen.com/recipes/desserts/giant-ginger-molasses-cookies/ (may not work)