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Big Soft Ginger Cookies Recipe
Big Soft Ginger Cookies Recipe photo by Taste of Home

Big Soft Ginger Cookies Recipe

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These nicely spiced soft cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. —Barbara Gray, Boise, Idaho
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:30 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 30 servings


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 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

Nutritional Facts

1 cookie equals 111 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 98 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. 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.
  2. Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.
Originally published as Big Soft Ginger Cookies in Best of Country Cookies 1999, p64

Nutritional Facts

1 cookie equals 111 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 98 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

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Reviewed Jul. 13, 2015

"Now, I will begin by saying I probably would have rated this a 4 Star had I not increased the spice measurements. I LOVE a robust, full of deep flavour ginger cookie and each time I have tried a recipe (I have tried about 3, I have ALWAYS regretted not adding more of the spices). The alteration I made was: 3 tsp Ginger (instead of 2 tsp), 1 tsp Cloves (instead of 1/2 tsp) and 1.5 tsp Cinnamon (instead of 3/4 tsp). Also, as per previous reviews, I used 3/4 Cup Brown Sugar (Instead of 1 Cup White sugar). I also added in 1/3 cup molasses instead of the 1/4 cup!

These where phenomenal!! nice and THICK, just like I was hoping for. Countless recipes before yielded thin, weightless cookies, that lacked in depth of flavour. Whereas these are thick, hearty and chewy. If you liked a fuller spiced cookie I would definitely recommend adding in the extra. I also didn't miss the added sugar because they were rolled in it anyway ;)"

Reviewed Jul. 7, 2015

"I'm generally not a huge ginger cookie fan, but I was looking for something new to bring to a friends house. These were just amazing! The ginger flavor is not at all overwhelming, and the texture is exactly what I look for in a cookie. CHEWY! This is a keeper. I froze half the batch and they freeze very well. Still have the same chewy texture. I think these would be a good cookie to send to someone if you needed something that would hold up and stay fresh over the delivery time."

Reviewed Jan. 4, 2015

"WOW!! Incredible Spice Flavor! Chewy on the Inside! Highly Addictive! ALL UNDERSTATEMENTS! We made these cookies 12 times during the 2014 Holidays!! ????

My Lessons..
Do Not Over Bake! (8 mins in my convection oven) Do Not Press the Cookie Dough Balls Down Before
Cooking UNLESS Crunchy Hot Cocoa Dunkers
are what you're craving!! Either way this cookie
recipe is a keeper!! ??"

Reviewed Jan. 2, 2015

"Wonderful recipe! I always use brown sugar in place of white sugar and butter flavored crisco instead of butter in my cookies.. Turned out PERFECT!"

Reviewed Nov. 2, 2014

"excellent; I did add some candied ginger....about 2 tbs. but they are great just the way they are"

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