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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

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Reviewed Dec. 21, 2015

"These are good. I made them this year and last to give out to my neighbors for Christmas. :) My husband really enjoyed them.

I did have a problem though, they came out puffy instead of chewy like I was hoping. Any idea why this would happen? What did I do wrong? Thanks."

Reviewed Dec. 21, 2015

"These cookies are wonderful!! I've used this recipe dozens of times, following it exactly, and I always get tons of compliments and requests for the recipe. The outsides are a tiny crunchy, the middle is soft, and the spices are perfect! I wouldn't change a thing! This is my go to recipe for ginger molasses cookies. I just whipped up a batch and am now going to go enjoy one... or more : )"

Reviewed Dec. 15, 2015

"As an earlier reviewer suggested, I swapped white sugar for brown sugar, and increased the amount of spices. In a word: yum! Just the right amount of spice without being too overpowering, and I did roll mine in white sugar for that nice crackle effect. I would suggest rolling them to at least 1 1/2" balls (or more a pinch more); otherwise; they will "poof" instead of flatten out. Bake at 10 minutes, tops! I made a double batch yesterday and just finished a second double batch today. These are great holiday cookies (any time of year, really!), and this will definitely be my go-to recipe in the future!"

Reviewed Dec. 14, 2015

"These cookies are SO good. I rolled them in Raw Sugar before baking They turned out so yummy, soft, with sparkly sugar which added a nice crunch with each bite. Yes, yes yes, I will bake these time and time again."

Reviewed Oct. 6, 2015

"My daughter needed to bring a small batch of cookies to something she had going on at school, and she'd fallen in love with "molasses cookies" when she helped her friend bake a batch at the friend's house earlier this year. My mom never made molasses cookies or gingersnaps much, probably because my dad didn't care for them. He preferred peanut butter or chocolate chip cookies (which I still make for him, now that my mom has passed away). So I did a search on the TOH website and came up with this recipe. Read the reviews and added a couple of tbsp. of chopped crystallized ginger to the dough, but otherwise made it exactly as written. The cookies turned out fabulously. My daughter's classmates and teachers hoovered them up and she received three requests for the recipe. The cookies are soft, but that coating of granulated sugar makes for a nice thin crisp glaze. We will definitely be making these again."

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