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Big Soft Ginger Cookies

Total Time

Prep: 20 min. Bake: 10 min./batch

Makes

2-1/2 dozen

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
Big Soft Ginger Cookies Recipe photo by Taste of Home
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Ingredients

  • 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

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.

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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Reviews

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Average Rating:
  • vanessa
    Jan 5, 2021

    These were fantastic. Like others I could have used more ginger and cinnamon. I followed the directions and creamed the butter and sugar for 5 min and I baked them maybe 15-17 min and they are still really soft. I will be making these again!!Thank you!!

  • BRIAN
    Jan 4, 2021

    This is a good base recipe. But the flavor is a bit flat. If you bake much, the lack of vanilla extract, and the small amount of salt would jump out at you right off the bat. Also, for those having trouble getting them to be thick an chewy, remember that it's virtually impossible to over mix dough until you've added the flour. Get it good and fluffy. Make sure to scrape the sides of the bowl several times if you're using a stand mixer. I made the following changes/additions, and the richness of the flavor was extremely popular with friends. 3/4 tsp salt 1 tsp cinnamon 1 tsp vanilla extract 2 tsp Lebkuchengewurz (German Gingerbread Spice) I use a #40 disher for consistency. My old convection oven would finish them in 12 minutes. My recent one takes 14 minutes.

  • Kate
    Jan 3, 2021

    This is a great recipe! The dough formed perfectly for me, it almost felt like playdoh. I didn't have any ground cloves on hand, so I left them out and they taste just fine. They needed and additional 2-ish minutes in the oven, but that's no biggie at all. This is defiantly my new favourite cookie recipe!

  • Lindsay
    Dec 24, 2020

    These cookies are fantastic! I read through the comments before starting and was worried about the issue with the runny batter, spreading cookies, etc., but I proceeded anyway and the dough turned out perfectly and there was absolutely no major spreading in the oven whatsoever! I did follow the tips about creaming the butter and sugar for 5 minutes and also chilled the dough for 20 minutes before scooping and baking. I'm really not sure why some people had such problems with it, maybe their butter was too soft. I will say that for my family's taste, I did need to add additional spice. I added a whole extra teaspoon of the ginger and increased the cinnamon to a full teaspoon and honestly, I could've done with even more, which is why after tasting the test batch I rolled them in a cinnamon sugar/pumpkin pie spice mixture. The texture is exactly what I was looking for: soft and chewy with just a touch of crispiness on the outside. These will absolutely be in my Christmas cookie line up for every year to come.

  • Elly
    Dec 17, 2020

    I made these soft ginger cookies and thought they were really good and soft, but have decided I like the crispy old-fashioned version better so will be making those instead. If you like soft cookies, try this recipe.

  • Dolores
    Dec 9, 2020

    My family absolutely loved this recipe. My son told me he doesn’t care for gingerbread cookies but he really likes these cookies. Winner! Thanks you!!

  • Melissa
    Dec 5, 2020

    No comment left

  • homemadewithlove
    Dec 3, 2020

    Best ginger cookie I've made. Love the soft, chewy texture!

  • mmskulski
    Nov 29, 2020

    Great chewy crispy texture and perfect ginger flavor!

  • Betsa
    Oct 29, 2020

    Very delicious, we loved them! I'll make them again and again!