Soft & Chewy Giant Ginger Cookies

Makes: Approx. 20 Cookies
Difficulty Level: Easy
Prep Time: 10 Minutes
Cooking Time: 12-14 minutes (per cookie sheet)
Total Time: 30-40 minutes
Method: Oven

"These cookies are sure to be a hit in a crowd! Soft and chewy, and plenty big. They are also wheat free, and refined sugar free, but you can feel free to tweak the recipe to your liking. They can be made with wheat flour and regular sugar."

Dry Ingredients

• 4.5 cups whole spelt flour (wheat flour can be used)
• 4 tsp ginger
• 2 tsp baking soda
• 1.5 tsp cinnamon
• 1 tsp cloves
• 1/4 tsp salt

 Wet Ingredients

• 1/2 cup butter (softened or slightly melted)
• 2 cups coconut sugar (I use the Wholesome Sweeteners brand)
• 1-2 tbsp raw honey (optional)
• 2 eggs
• 1/2 cup molasses

• 2/3 cup Turbinado sugar for decorating (this is a coarse kind of brown sugar in the raw, any similar sugar can be used here, it's just to make the outside of the cookies have a bit of sparkle and crunch.)

Instructions

1. Preheat oven to 350 F.
2. In a medium sized mixing bowl combine dry ingredients. Set aside.
3. In a large mixing combine the softened butter with the coconut sugar. Beat until fluffy. Add in eggs and molasses and beat well.
4. Combine the dry mixture into the wet mixture, a little bit at a time, until a nice dough is formed. The dough may be slightly tacky.
5. Using a 1/4 cup scoop, shape dough into 2 inch balls. Roll in the Turbinado sugar. Place on an ungreased cookie sheet about 2.5" apart.
6. Bake for 12-14 minutes or until edges are golden and tops are crinkly. Do not overcook or they will not be soft and chewy.

These are good fresh out of the oven, or you can let them fully cool and store them in a Tupperware container. I found that once they sat overnight in the Tupperware they became over more soft and chewy! So these are a great make-ahead dessert.