Giant Spice Cookies Food

GIANT SPICE COOKIES

Ingredients:

• 1 package spice cake mix (regular size)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1/4 cup water
• 1/4 cup molasses
• 6 teaspoons vanilla extract

Steps:

• In a large bowl, combine the cake mix, ginger and baking soda. Stir in water, molasses and vanilla and mix well. Roll into 10 balls. , Place 3 in. apart on greased baking sheets. Flatten slightly with a glass coated with cooking spray. , Bake at 375° for 13-15 minutes or until surface cracks and cookies are firm. Remove to wire racks to cool.

BETH'S SPICY OATMEAL RAISIN COOKIES

Ingredients:

• ½ cup butter, softened
• ½ cup butter flavored shortening
• 1 cup packed light brown sugar
• ½ cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 3 cups rolled oats
• 1 cup raisins

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

GIANT SUGAR COOKIES

Ingredients:

• 2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 1 1/2 cups sugar, plus more for sprinkling
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/4 cup sour cream

Steps:

• Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
• Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.
• With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.)
• Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.