- 3/4 cup butter, softened
- 1 cup sugar
- 1 large egg
- 1/4 cup molasses
- 2-1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- Additional sugar
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
- Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool. Yield: 2-1/2 dozen.
Reviews for Big Soft Ginger Cookies
"Great flavor. Soft and chewy"
"Great cookies! A tip: they are best after 2 or 3 days (you'll have to hide them though!)"
"I wouldn't give it 5 stars as is, but they are pretty good. The key to getting these to stay soft is to not over bake them (which is very easy to do) 10-12 min max. You almost have to take them out before they look totally done. Also, for those who had issues with spreading, it's likely also because of the use of only butter in the recipe. Butter makes cookies flatter. I used half butter, half butter butter flavored crisco and that did seem to help. I think next time though I would use all crisco though. I also nearly doubled the spices, I tasted the dough first and it just didn't have that ginger taste I was going for so I adjusted. Instead of rolling in sugar, I used a hard cookie glaze and dribbled it over them-- came out pretty great!"
"These are sooo good. It's hard to resist them after baking too as the house smells wonderful. I stored mine in an airtight container and they remained soft."
"My new favorite ginger cookies! I followed the recipe as written. I have made them 3 times in the last week, doubling the recipe the 3rd time. I have given some away in a treat bag for a small thank you and a little Christmas treat."
"I followed the recipe and it turned out excellent. I think I added 1/4 tsp all spice.. The texture of the cookie is the real star--soft and chewy, not cakey (and still is a week later)! They are not too sweet, which I also love and they baked so perfectly, they look like I bought them. the prominent flavor is the molasses to me and the next time I make them I might have a little fun experimenting with a little cocoa in the batter or some cinnamon in the rolling sugar.. Thank you for sharing this wonderful recipe!"
"These are absolutely delicious. Perfect for the flavor of gingersnaps without the crunch. I have made these several times and they are always delightful. The first time I made these I worried that the dough seemed too wet, but I learned to just be gentle when rolling and sugaring and they turn out beautifully. I find they always need more like 15 minutes to get to the proper doneness. These are a holiday favorite in my home!"
"I was super excited to make big fluffy ginger cookies. I bought new ingredients. Sorry to say these cookies turned out flat, just like the crunchier ones I've made. They were softer, but the flavor lacked the prominate ginger taste. I'll go back to my old recipe next time, as they had a better flavor. Sandy in Spokane wa"
"I live in a high altitude state and didn't know if I needed to adjust the recipe, but I made as printed and they turned out so good! Perfect ginger cookie. They have a little crunch from the sugar on the outside, but soft and chewy on the inside. I will be making these again!"
"This recipe for Big Soft Ginger Cookies is wonderful. Easy to make. Tastes like the holidays to me!"