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
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


  • 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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Ethan User ID: 9114602 263690
Reviewed Mar. 20, 2017

"I've made this recipe twice. Both times the directions and cook time came out perfect. The second time I added 2 tablespoons of ground ginger opposed to 2tsp because I really love Ginger. I felt that the first batch had too much of the clove flavor and not enough of the ginger. I used Wakaya pink Fijian ginger which is a high impact ginger, mainly to add a more healthy twist on this delicious recipe. I did not change the amount of cloves. This is now quite possibly the best tasting cookie I've ever had. My wife is a big Baker and she thinks that they're possibly the best cookie she's ever had."

Chewatt User ID: 8142227 261289
Reviewed Feb. 14, 2017

"Great flavor. Soft and chewy"

Jothebaker User ID: 8856091 260941
Reviewed Feb. 7, 2017

"Great cookies! A tip: they are best after 2 or 3 days (you'll have to hide them though!)"

Julia User ID: 9044316 259937
Reviewed Jan. 19, 2017

"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!"

ebramkamp User ID: 702841 258928
Reviewed Dec. 31, 2016

"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."

MJMM User ID: 3717070 258544
Reviewed Dec. 23, 2016

"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."

Angel User ID: 8994767 258499
Reviewed Dec. 23, 2016

"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!"

Rebecca User ID: 8985287 258106
Reviewed Dec. 13, 2016

"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!"

Sandy User ID: 8983745 257946
Reviewed Dec. 10, 2016

"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"

cyb45 User ID: 5485450 257857
Reviewed Dec. 8, 2016

"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!"

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