Big Soft Ginger Cookies

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Nothing says comfort like a batch of big, soft ginger cookies. These cookies are packed with warm spices, rich molasses, and a hint of brown sugar sweetness, making them the perfect treat for chilly days. With their chewy center and slightly crisp edges, they offer a delightful contrast in texture that makes them irresistible.

What makes these ginger cookies extra special is their deep, spiced aroma and soft bite. The combination of cinnamon, ginger, and cloves creates a classic holiday flavor, while the dusting of powdered sugar or a decorative snowflake design gives them a festive touch. Whether enjoyed with a cup of tea, coffee, or a glass of milk, these cookies are sure to bring warmth and joy to any occasion.

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Ingredients for Big Soft Ginger Cookies

• 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 unsalted butter, softened
• 1 cup granulated sugar (plus extra for rolling)
• 1 large egg
• 1 tablespoon water
• ¼ cup molasses

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Step 1: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt. Set aside. This blend of dry ingredients ensures that the spices are evenly distributed throughout the cookies.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar until light and fluffy. This process incorporates air into the mixture, creating a soft and tender texture in the finished cookies.

Step 3: Add the Wet Ingredients

Beat in the egg, then add the water and molasses. Mix until well combined. The molasses gives these cookies their signature deep flavor and chewy consistency.

Step 4: Combine the Ingredients

Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Be careful not to overmix, as this can result in tougher cookies.

Step 5: Shape and Coat the Dough

Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in extra granulated sugar to create a sweet, slightly crisp exterior.

Step 6: Bake the Cookies

Preheat your oven to 350°F (175°C). Place the dough balls 2 inches apart on a lined baking sheet. Bake for 8–10 minutes, or until the tops are set and the edges start to crisp.

Step 7: Cool and Decorate

Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. For a festive touch, dust with powdered sugar or use a stencil to create a decorative snowflake pattern.

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Storage Instructions

To keep your big soft ginger cookies fresh and chewy, store them in an airtight container at room temperature for up to 5 days. If you prefer a firmer texture, leave them uncovered for a few hours before storing. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. Simply thaw at room temperature before enjoying.

Estimated Nutrition

Per cookie (based on a batch of 24):

• Calories: ~120
• Carbohydrates: 18g
• Protein: 1.5g
• Fat: 5g
• Saturated Fat: 3g
• Sugar: 10g
• Fiber: 0.5g

Frequently Asked Questions

How do I make my cookies softer or chewier?

For extra soft cookies, slightly underbake them by removing them from the oven when they just start to set. The residual heat will continue baking them as they cool.

Can I use blackstrap molasses?

Blackstrap molasses is more intense and slightly bitter. If you prefer a sweeter, milder flavor, use regular molasses instead.

Can I make these cookies ahead of time?

Yes! You can prepare the dough, roll it into balls, and freeze them. When ready to bake, let them sit at room temperature for 10 minutes and bake as usual.

Why did my cookies turn out hard?

Overbaking is the main reason. Bake just until the edges are firm and the centers look slightly underdone. Also, avoid overmixing the dough, as this can lead to tough cookies.

Can I substitute the butter with oil?

Butter provides the best texture and flavor, but you can use vegetable oil or coconut oil for a slightly different consistency. The cookies may spread more with oil.

How do I make these cookies gluten-free?

Use a 1:1 gluten-free flour blend instead of all-purpose flour. The texture may be slightly different, but they’ll still taste delicious.

What can I use instead of molasses?

If you don’t have molasses, try dark corn syrup, maple syrup, or honey. The flavor won’t be exactly the same, but it will still work.

How can I add more holiday flair to these cookies?

Drizzle with white chocolate, sprinkle cinnamon sugar on top, or use a stencil with powdered sugar for a festive design.

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