BHG Giant Ginger Cookies

These BHG Giant Ginger Cookies are a delicious Valentine’s treat, or a snack to enjoy with a cup of tea or coffee!

BHG Giant Ginger Cookies

Friends, we often get a sneak peek of beautiful weather this month of February, in Oregon! For Paul and me, this means taking our 1987 camper van out for a night or two. For Valentine’s Day, it’s one of our favorite things to plan, a sweet getaway!

One of our favorite destinations, Pacific City.

BHG Giant Ginger Cookies

You may have recently seen the Top 10 secret coastal escapes in Sunset Magazine. One of our favorite getaways was listed: Pacific City, Oregon.

BHG Giant Ginger Cookies

You drive down onto the beach.

Enjoy the sunrise and sunset.

Good food. Always a snack or two.

BHG Giant Ginger Cookies

One of our favorite snacks is a can of Blue Diamond Almonds, enjoyed with the fresh fruit of the season! Blue Diamond is always healthy, always delicious, and always easy to have along, wherever we go.

BHG Giant Ginger Cookies

BHG Giant Ginger Cookies

The other yummy snack, is Giant Ginger Cookies. Of course, these are big, so we like to break them in half and enjoy with a cup of Storyville coffee!

On a calm spring day, slip past Pacific City, Oregon’s famed Haystack Rock in an open dory, on your way to fish for tuna, halibut or lingcod.

We love our VW Westfalia. This summer we took it down to the river for a dinner party, our Christmas card was taken next to it with the kids (and Haggis!), and we’re going on 8 lovely years of camping and enjoying the great outdoors in this vehicle.

BHG Giant Ginger Cookies

It’s really gotten around … from the California coast all the way up to Cannon Beach, Oregon.

Now go make these Giant Ginger Cookies, and plan a fun getaway with your sweetie!

Do you have anything planned for this weekend?

BHG Giant Ginger Cookies

BHG Giant Ginger Cookies

Ingredients:

  • 4 1/2 cups all-purpose flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 1/2 cups shortening
  • 2 cups granulated sugar
  • 2 eggs
  • 1/2 cup molasses
  • 3/4 cup coarse sugar or granulated sugar

Directions:

  1. In a medium mixing bowl, stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
  2. In a large mixing bowl, beat shortening with an electric mixer on low speed, for 30 seconds, to soften.  Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
  3. Shape dough into 2-inch balls, using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
  4. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not over-bake, or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days, or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.

BHG

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BHG Giant Ginger Cookies

7 comments on “BHG Giant Ginger Cookies”

  1. Yum! Those look amazing! No plans for us this weekend….well, hubby and I may go see a movie saturday night, but not sure. 

  2. We have enjoyed these very cookies for years.  They are the best!  

  3. What a fun get away plan! We’re going out tonight, then staying home to cook in on Sunday. I might have to add baking these cookies to my list too. Ginger is one of my faves!

  4. Love a giant ginger cookie!!!

  5. Oh, you’ve hit on my absolute favorite cookies–and your jumbo version looks amazing. Love the photo of your family–such fun memories you’re creating!!! xo

  6. I have not used shortening in a few years. Could I substitute coconut oil or butter?

    • Darry, you can try it. What makes these big and chunky is the shortening. I, too, haven’t used it in years, but I did for this recipe!

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