One giant chewy ginger cookie that will satisfy any ginger cookie lover! This cookie is big and chewy and has just the right blend of spices.
In a medium sized mixing bowl, stir together the flour, ginger, baking soda, baking powder, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl, beat butter until softened. Gradually add the 2 cups granulated sugar, beat until mixed well.
Add eggs and molasses, beat well.
Add half of flour mixture, mix on low until combined. Stir remaining flour in with a large spoon.
If the dough is sticky, refrigerate for 1 hour before baking. This will also help the cookies to hold their shape while baking!
Using large ice cream scoop, or #16 cookie scoop, shape dough into 3 inch balls. About the size of a golf ball. Roll in the coarse or granulated sugar. Place on an ungreased cookie sheet about 4 inches apart.
Bake in a 350 oven for 12 minutes or until cookies are light brown and puffed. Check the cookies after 10 minutes. (Do not over bake or cookies will not be chewy.)
After they are removed from the oven, slam the cookies sheet on the counter. The cookies should crackle. Sprinkle on a little more sugar while hot.
-If you are using shortening, use 1 1/2 cups shortening, I prefer half butter flavor and half regular Crisco. Also, 4 1/2 cups all purpose flour, 2 eggs. all other ingredients stay the same.
-If while baking the cookies spread unevenly, use a small spatula immediately after removing from oven and push the edges back to form a circle.