An iced ginger cookie that is full of spice and giant in size.
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
To save time, I like to prepare two baking sheets. As soon as one comes out of the oven I can pop the other one in. The first is done cooling and ready for more dough once the other one comes out. This will cut down on time significantly with the long cooling time.
Here are a few ideas to customize your giant ginger cookies with icing:
- Crumble leftover cookies into gingerbread cookie dough ice cream for an out of this world Christmas time ice cream concoction, or use to make ice cream sandwiches with the aforementioned ice cream
- Add a couple extra tablespoons of flour for a puffier cookie
- Sprinkle iced cookies with chopped candied ginger for an extra pop of ginger
- Leave off the icing and roll cookie balls in coarse sugar (such as turbinado sugar) for a crunchy sweetness