Ginger Molasses Cookies

My hubby asked that I make these, which I was happy to oblige. He just wanted to make sure they were BIG. He later told me how my cookies are always good, but just not BIG.

 I guess I've just always figured you can always have more, but apparently there is something to just taking a bite out of a big ol' cookie, rather than just popping the whole thing in your mouth (if you have a large mouth like Andy :) love you Hon!).

 I have to say, I was kind of doubting both my abilities to perform up to the raving about these cookies that Andy first tasted at school, but they turned out so well, that I think they may become a holiday staple for years to come in our house. And hence, I thought I'd share the recipe with you.

 The amazing thing about them is that they have the spice and holiday-ish flavor, as well as a chewy, plump texture on the inside, with a sugar coating on the outside that gives them a little bit of crunch.

 Ginger Molasses Cookies
4 1/2 c. flour
4 t. powdered ginger
2 t. baking soda
1 1 /2 t. cinnamon
1 t. ground cloves
1/4 t. salt

1 1/2 c. Crisco (I used butter-flavored, as I always do)
2 c. sugar
2 eggs
1/2 c. molasses

Combine dry ingredients and set aside. Combine wet ingredients and then slowly incorporate the dry ingredients. Roll into 1" balls (I did my bigger, more like the size of a golf ball-ish, just to make sure they were BIG, as requested). Dip into iced water (sound weird, I know). Place 2" apart on a cookie sheet. Bake at 350 for ONLY 14 minutes - avoid overbaking. They literally have to "dry" to be done, they don't look totally baked when they are done. If you do the XL size like I did, 14 minutes should be perfect, if you do a smaller size, adjust the time down accordingly.

The golf ball sized dough balls produced 2 dozen (yes that is it, with 4.5 cups of flour, that is all we got!).

So, while we still have more cleaning etc to do, we're getting ready to host family for Thanksgiving and we're excited about it! Can't you tell!