Big Soft Ginger Cookies
Total TimePrep: 20 min. Bake: 10 min./batch
- 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
- 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.
Test Kitchen Tips
Nutrition Facts1 cookie: 111 calories, 5g fat (3g saturated fat), 19mg cholesterol, 98mg sodium, 16g carbohydrate (8g sugars, 0 fiber), 1g protein.
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Feb 14, 2019
Oh my. This cookie was just what was needed on this cold rainy day. I was unexpectedly out of regular sugar and so used Demerara for both the actual cookie and for rolling. The cookies had that bit of crunch from the sugar and were heavenly. I am not sure I will ever make them any other way now. Thank you.
Jan 2, 2019
Great cookie for holiday tray. These smell and taste like Christmas. Dip halfway or drizzle some with melted white chocolate for extra appeal when serving.
Dec 30, 2018
The ease of the recipe was great, and having all ingredients, but one, in the house made it enjoyable to make. The cookies looked exactly like the cookies in the video. The texture was spot on: crunchy outside and gooey inside.
Dec 23, 2018
I have made this cookie just as the recipe says and it turns out perfect every time. This is my husband’s favorite cookie. I always double it each time I make it. I do not flatten the cookie balls at all. I bake for 10 minutes and leave on the cookie sheet about two minutes after taking them out of the oven. They look just as the picture shows and taste fantastic. I highly recommend this recipe.
Dec 23, 2018
Love this I had to make a second batch because my family ate them all and I had none left over to give away. The first time I made them the dough was dry, but I think that's because I had to place it in the frige to step out, the 2nd time it wasn't dry but both time absolutely delicious it's going to be one of my go to cookie recipes
Dec 21, 2018
I made an account on here just to rate these cookies 5 star. They were easy to make and came out perfectly. I’ve never made ginger snap cookies before but they came out incredible, could recommend this to everyone!!
Dec 15, 2018
I'm a professional baker and this is the best soft ginger cookie recipe I've ever tried. I followed the recipe exactly. I tried, like some others suggested, to flatten the cookies a bit before baking, but I got better results by NOT flattening like the recipe says. I used a 1 oz. cookie scoop to portion out, roll in sugar, and bake as instructed. They came out perfectly. Highly recommend this recipe.
Dec 14, 2018
I made these one night; they didn't last long and I was asked to make another DOUBLE batch! Just the recipe I've been looking for... crunchy on the outside, chewy on the inside. First time I made them, I rolled them in white sugar, as directed in the recipe. When I made the double batch, I rolled half of them in white and half in brown sugar... OMG... tastes like a 'creme brulee' topping! Great recipe, Barbara!
Dec 8, 2018
What I love about these cookies is the buttery flavor. I do like ginger snaps, so I halved the baking soda, and they turned out perfect! Also used granulated cane sugar on the bottom of a juice glass to flatten them just a bit before baking. Could not be happier with results. Thank you, TOH!
Dec 5, 2018
These are good. Recipe produced a really stiff dough, for me anyway -- wish I'd started stirring the dry ingredients earlier (stand mixer was not happy). And, I'm with those who suggested to flatten at least a bit (mine didn't flatten as they cooled). My mom had a recipe, who knows where it came from, called Super Ginger Snaps. A soft-type drop cookie but more strongly spiced. Still my favorites!