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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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5 52 58
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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
Featured In: 25 Best Fall Desserts
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:30 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 30 servings

Ingredients

  • 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.

Directions

  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


Reviews for Big Soft Ginger Cookies

AVERAGE RATING
(58)
RATING DISTRIBUTION
5 Star
 (55)
4 Star
 (1)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
uchi1986 User ID: 2003172 257157
Reviewed Nov. 23, 2016

"This recipe for Big Soft Ginger Cookies is wonderful. Easy to make. Tastes like the holidays to me!"

MY REVIEW
Mamapjt User ID: 8590447 256740
Reviewed Nov. 13, 2016

"This recipe is excellent! I added 2 teaspoons of finely chopped crystalized ginger for extra gingery goodness! This will be a family favorite!"

MY REVIEW
kochsjm@att.net User ID: 3200834 256732
Reviewed Nov. 13, 2016

"Perfect molasses ginger cookie! My grandmother and my mother always ate their molasses cookies with peanut butter spread on top.................delicious!! Try it.........it really is soooo good, especially on this soft and chewy cookie version."

MY REVIEW
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 ??"

MY REVIEW
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"

MY REVIEW
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!!"

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
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 : )"

MY REVIEW
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!"

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