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

Nutritional Facts

1 each: 111 calories, 5g fat (3g saturated fat), 19mg cholesterol, 98mg sodium, 16g carbohydrate (8g sugars, 0 fiber), 1g 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° until puffy and lightly browned, 10-12 minutes. 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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kenya14 User ID: 5607534 255150
Reviewed Oct. 8, 2016

"I just made these following the recipe exactly and they came out very thin, not at all like the picture. Maybe refrigerate the dough next time ??"

hola520 User ID: 8935691 254276
Reviewed Sep. 18, 2016

"I've been making these for 20 years. Always perfectly round, always an asked-for recipe. They are fantastic"

ubu User ID: 1583162 253902
Reviewed Sep. 9, 2016

"This is one of our favorites, and I make them all year, not just in the fall or Christmas. I love the deep crevices in the tops. Sometimes I sandwich marshmallow creme between two and make sandwiches!!"

via.patches24 User ID: 8859184 248233
Reviewed May. 15, 2016

"This was amazing. My dad is extremely picky but he loves these! My only question would be if I could make them gluten free? Thanks!!! AMAZING COOKIES"

Terrissa User ID: 8671070 239926
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."

bethgorm User ID: 7372005 239918
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 : )"

bakergirlmd User ID: 6045723 239467
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!"

rangerjerles User ID: 3666944 239430
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."

Aquarelle User ID: 985301 234132
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."

everwege User ID: 8448626 229518
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 ;)"

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