This Is The One Cookie Recipe That Will Bring You Joy.

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The holidays can be SO Jolly!

Until they’re NOT.

Like when we have a whole pipeline of fabulous holiday ideas ready to create only to have a nasty little virus take down one cute kiddo. After five days of wiping noses, doctor’s visits and the logistics of getting one kid to school while one is flat out in bed, I am finally back at my desk, trying to be jolly and ready to sooth my stress with some emotional holiday eating!

What’s a better way to pacify our festive fretting than this recipe for “Ginger Giants?” They are big, chewy, spicy, sweet and warm us like this two person Christmas sweater {affiliate link}. They might just be a slightly better brick of love than “Peppermint Molasses Superstars but either recipe is a delicious winter delight!

Ginger Giants

Serving: About 12 large cookies

3/4 packed cup dark brown sugar
1 cup softened unsalted butter
1 large egg
3/4 cup unsulphured molasses
2 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
3/4 cup candied ginger

Vanilla Frosting

8 tablespoons butter softened
4 cups powdered sugar
4-5 tablespoons heavy whipping cream
1/2 tablespoon vanilla extract
a pinch of salt
Sweet Tooth Fairy Sprinkles {affiliate link} or more candied ginger for decorating (optional)

Step 1: Preheat oven to 325°F and line cookie sheets with parchment paper. In a large bowl, cream together brown sugar and butter until creamy. Beat in the egg and molasses until light and creamy.

Step 2: Whisk together dry ingredients in a medium bowl then add them slowly to butter mixture.

Step 3: Use an ice cream scoop to drop the cookie dough onto prepared sheets 2 inches apart and bake for 10-12 minutes and then switch positions of the baking sheets in the oven. Bake for another 10-12 minute or until set. Cookies should be firm and dull in texture in the middle when done.

Step 4: Cool on baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

Step 5: Prepare the frosting. With a mixer, whip the softened butter on high for 3 minutes. Turn off the mixer and add the powdered sugar. Combine until smooth. Add the cream, vanilla and salt. Whip until smooth.

Step 6: With a butter knife or an offset spatula, frost the cookies with one tablespoon frosting. Add sprinkles or a couple more pieces of candied ginger. Store in an airtight container in the refrigerator for up to 5 days.