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Big Soft Ginger Cookies

These nicely spiced, big soft ginger 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: 20 min. Bake: 10 min./batch
  • Makes
    2-1/2 dozen


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 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


  • 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.
  • 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.

Soft Ginger Cookie Tips

What kind of molasses do you use for ginger cookies?

Dark molasses is commonly used when making ginger cookies because it gives them their dark golden-brown color, chewiness and rich flavor. If you don’t have dark molasses, use light molasses instead! If you've got leftover molasses, use it up in these amazing molasses recipes.

How can I make these cookies crisp?

To make ginger cookies crisp, leave out the baking soda. The main difference between soft and crispy ginger cookies has to do with this leavening agent. (For less mess while measuring baking soda, coat your measuring cups in cooking spay before portioning it out.)

How can I keep these cookies chewy?

To keep the cookies soft and chewy, store them on the counter in an airtight container with a slice of bread. Learn more about storing your favorite baked goods.

Why are my ginger cookies flat?

There are plenty of reasons why cookies turn out flat. To avoid flat cookies, make sure to cream your butter and sugar until it is light yellow and fluffy. This usually takes 5 minutes on medium speed. Doing so adds air and structure to the dough. If your cookies are still turning out flat while baking, refrigerate the unbaked dough balls for 10-15 minutes before baking to prevent excessive spreading.

Nutrition Facts
1 cookie: 111 calories, 5g fat (3g saturated fat), 19mg cholesterol, 98mg sodium, 16g carbohydrate (8g sugars, 0 fiber), 1g protein.
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  • Michal
    Jun 22, 2020

    I had no molasses so I used honey and dark brown sugar instead. The flavor of these cookies was good, although I think next time I'll add a little more ginger and a little less sugar. Also, like many other people here, the cookies spread out a lot and became flat once I took them out of the oven. This made them weirdly floppy? I chilled the cookie dough for 30 minutes before forming the cookies and then put them in the fridge again before baking them. Maybe next time I will add more flour or use less butter.

  • Bakeronduty
    Apr 26, 2020

    This recipe looks pretty clear to me. I usually chill my cookie dough for10-15 minutes while I preheat the oven. This will keep your cookies from spreading too much. Also, 3/4 tsp isn’t an unusual amount. Most bakers have 1/2

  • grandmakelm
    Apr 17, 2020

    First attempt at these today a success and I’m no baker! Followed recipe to a T but did sift the flour and dry ingredients together as my ginger and cloves were kinda old. Note: when it says softened butter, I DID NOT microwave the butter. It was just room temp so took awhile before it appeared light and fluffy. In fact I was skeptical about it! Took awhile to achieve light texture and was definitely not fluffy. Proceeded on with the room temperature egg, etc. I did use the hand mixer for adding in the first 1-1/2 cups of the flour mixture but then switched to stirring. Then I made all the balls up. Then I got out a little bowl and put 1/4 cup sugar in as a guesstimate. I rolled the balls in that. It was more than enough. I baked mine 10.5 minutes in a gas oven. Took them out as the cookies cracked and puffed up. They are just perfect. Outside is firm but inside is soft. Best ginger cookie recipe ever!! Hope they will stay soft.

  • Gramma Amy
    Apr 16, 2020

    Gave 4 stars because as other reviewers said, the batter was thin so that it was hard to roll the dough. I added 1/4 C more flour and chilled the dough balls for 7 minutes before baking. Still they were very flat after baking. The flavor was excellent however. Loved the spicy taste of the ginger spice blend. When cool, they were slightly crunchy on the outside, and chewy on the inside. Will make again, and try adding more flour to see if I can get them to be a slightly thicker cookie.

  • Melinda
    Apr 15, 2020


  • Lisa
    Apr 5, 2020

    @Ashen My dude you just need to take a 1/4 measuring cup/tsp and use it 3 times. These cookies were delicious and didn't give me any problems despite my use of GF all-purpose flour.

  • gina.kapfhamer
    Mar 17, 2020

    These cookies remind me of the ones my grandma used to make. Love how easy they were too man, and they are perfect for dipping in coffee on a cold day!

  • Megan
    Mar 16, 2020

    These are amazing! I’ve made these 3 times and they spread a bit HOWEVER I accidentally added 2

  • Sue Zappa
    Mar 7, 2020

    Ashen, I think you're new on TOH. Some suggestions for you, kiddo! 1) After you've cooked, baked, etc. for some years, you'll realize that 3/4 measurements are common in recipes, so you're going to have to accept that. Find a 3/4 tsp. measuring spoon., or use 1/2

  • Ashen
    Feb 12, 2020

    Worst recipe ever. Did everything right I even triple checked the recipe and measurements. It came out as a huge gooey glob. Looks disgusting. Also stop using 3/4 measurements. Make a real recipe with real fkg measurements. Despicable.