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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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
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.
In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the egg and molasses to the butter mixture. Beat until fully incorporated and smooth.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
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.
Place the dough balls on the prepared baking sheets, spaced about 2 inches apart to allow for spreading.
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.
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.
Serve the ginger cookies once they are fully cool or store them in an airtight container for up to a week. Enjoy!
Nutrition Facts
Calories |
150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 12.9 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 65 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
