Big Soft Ginger Cookies
Get ready to indulge in the ultimate holiday treat with these Big Soft Ginger Cookies—perfectly spiced, irresistibly chewy, and incredibly easy to make. Featuring a warm medley of ground ginger, cinnamon, and cloves, paired with rich molasses, these cookies pack a comforting flavor in every bite. The dough is rolled in sugar for a signature crackled top and baked to perfection, offering soft centers with just the right amount of crisp edges. With a quick prep time of only 20 minutes and yielding 24 generously sized cookies, this recipe is ideal for festive gatherings, cookie swaps, or simply satisfying your sweet tooth. Make a batch today and enjoy a timeless flavor that’s perfect for any season!
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Ingredients
- 2.25 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground cloves
- 2 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 0.25 cup molasses
- 0.25 cup granulated sugar (for rolling)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
Step 2
In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until well combined. Set aside.
Step 3
In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Step 4
Add the egg and molasses to the butter mixture. Beat until fully incorporated and smooth.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 6
Scoop out 1.5 tablespoon-sized portions of dough and roll them into balls. Roll each ball of dough in the 1/4 cup of granulated sugar to coat evenly.
Step 7
Place the dough balls on the prepared baking sheets, spaced about 2 inches apart to allow for spreading.
Step 8
Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers appear slightly underbaked. This ensures soft and chewy cookies.
Step 9
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 10
Serve the ginger cookies once they are fully cool or store them in an airtight container for up to a week. Enjoy!
Nutrition Facts
| Serving size | (800.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3369.0 |
| Total Fat 154.8g | 0% |
| Saturated Fat 93.6g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 607.0mg | 0% |
| Sodium 3279.6mg | 0% |
| Total Carbohydrate 471.2g | 0% |
| Dietary Fiber 9.3g | 0% |
| Total Sugars 260.8g | |
| Protein 36.3g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 296.9mg | 0% |
| Iron 17.8mg | 0% |
| Potassium 1596.3mg | 0% |
Source of Calories