There is no cookie that captures the warm, cozy feeling of the holidays quite like a classic ginger cookie. This recipe for Big Soft Ginger Cookies is my absolute favorite because it delivers a wonderfully chewy, soft texture with the perfect balance of warm spices. They are everything a ginger cookie should be: deeply flavored with molasses, fragrant with ginger, cinnamon, and cloves, and with a delightfully crackled, sugar-coated top.
You will fall in love with this recipe because it’s incredibly straightforward and produces consistently delicious results. The combination of butter, molasses, and a trio of warm spices creates a cookie that is both comforting and sophisticated. They are perfect for holiday cookie platters, afternoon snacks, or simply enjoying with a hot cup of tea on a chilly day.
The Ingredients for Your Soft Ginger Cookies
- 2 tablespoons white sugar
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup butter or margarine, softened
- 1 cup white sugar
- 1 large egg
- ¼ cup molasses
- 1 tablespoon water
How to Create Your Big Soft Ginger Cookies
Step 1: Prepare the Dough
First, preheat your oven to 350°F (175°C). In a medium bowl, sift together the all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt. Set this aside. In a separate large bowl, use an electric mixer to cream together the softened butter and 1 cup of white sugar until the mixture is light and fluffy.
Step 2: Mix the Wet and Dry Ingredients
Beat the egg into the creamed butter and sugar mixture. Then, stir in the water and the molasses until well combined. Gradually add the sifted dry ingredients to the wet molasses mixture, stirring until a soft dough forms.
Step 3: Shape and Roll the Cookies
Place the remaining 2 tablespoons of white sugar in a small, shallow bowl. Use your hands to shape the dough into walnut-sized balls. Roll each ball in the sugar until it is completely coated.
Step 4: Bake to Perfection
Place the sugar-coated dough balls about 2 inches apart on ungreased cookie sheets. You can flatten them slightly with the bottom of a glass for a more uniform cookie. Bake for 8-10 minutes, or until the tops are crackled and the cookies are almost set. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
My Best Tips for These Ginger Cookies
My Secret for the Softest Texture
The key to keeping these cookies wonderfully soft and chewy is to not overbake them. You want to pull them from the oven when they still look a little puffy and underdone in the very center. They will continue to bake on the hot cookie sheet after you take them out, resulting in that perfect soft texture.
Don’t Skip the Molasses
Molasses is the heart and soul of a great ginger cookie. It not only provides that classic, deep, and slightly smoky flavor, but its high moisture content is also crucial for creating a soft and chewy texture. For this recipe, a standard unsulphured molasses is the best choice.
Chill the Dough if Needed
If you find your cookie dough is a bit too sticky to handle and roll into balls, don’t be afraid to chill it. Covering the bowl and placing it in the refrigerator for about 20-30 minutes will firm up the dough, making it much easier to work with.
Delicious Variations to Try
These Big Soft Ginger Cookies are a fantastic base for your own creative additions. For a “triple ginger” experience, you can add some finely chopped crystallized ginger or a teaspoon of freshly grated ginger to the dough for an extra pop of spicy flavor. For a festive holiday look, you can press a pecan half or a candied cherry into the center of each cookie before baking. You can also make a simple glaze with powdered sugar and a little lemon juice to drizzle over the cooled cookies.
FAQs
Can I make the dough ahead of time?
Yes, this cookie dough can be prepared ahead of time. You can store the dough, well-wrapped, in the refrigerator for up to 3 days. You can also freeze the dough balls for up to 3 months. Just let them thaw slightly before rolling them in sugar and baking.
Why are my cookies flat?
Flat cookies are usually the result of using butter that is too soft (verging on melted) or not chilling the dough. Make sure your butter is softened to room temperature but not greasy. If your kitchen is warm, chilling the dough before baking will help the cookies hold their shape and prevent them from spreading too much.
Can I use different spices?
Absolutely! The spice blend in this recipe is a classic combination, but you can certainly adjust it to your taste. A pinch of allspice or cardamom would be a delicious addition. If you prefer a spicier cookie, you can increase the amount of ground ginger.
Big Soft Ginger Cookies
- Total Time: 25
- Yield: 24 cookies 1x
Description
This recipe for Big Soft Ginger Cookies captures the warm, cozy feeling of the holidays. These cookies are wonderfully chewy and soft, with a perfect balance of warm spices. Deeply flavored with molasses and fragrant with ginger, cinnamon, and cloves, they feature a delightfully crackled, sugar-coated top.
Ingredients
2 tablespoons white sugar
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup butter or margarine, softened
1 cup white sugar
1 large egg
¼ cup molasses
1 tablespoon water
Instructions
Prepare the Dough:
Preheat your oven to 350°F (175°C). In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. In a separate large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy.
Mix the Wet and Dry Ingredients:
Beat the egg into the creamed mixture, then stir in the water and molasses. Gradually add the sifted dry ingredients to the wet mixture, stirring until a soft dough forms.
Shape and Roll the Cookies:
Place the remaining 2 tablespoons of sugar in a small bowl. Shape the dough into walnut-sized balls and roll each ball in the sugar until completely coated.
Bake to Perfection:
Place the sugar-coated dough balls about 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes, until the tops are crackled. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the Softest Texture:
To ensure the cookies stay wonderfully soft and chewy, do not overbake them. Pull them from the oven when they still look slightly puffy and underdone in the center; they will finish baking on the hot cookie sheet.
Make-Ahead Dough:
The cookie dough can be prepared up to 3 days in advance and stored, well-wrapped, in the refrigerator. You can also freeze the dough balls for up to 3 months; let them thaw slightly before rolling in sugar and baking.
“Triple Ginger” Variation:
For an extra pop of spicy flavor, add finely chopped crystallized ginger or a teaspoon of freshly grated ginger to the dough.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 134
- Sugar: 12g
- Sodium: 98mg
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 18mg
Keywords: ginger cookies, soft ginger cookies, molasses cookies, chewy cookies, holiday baking, spice cookies
