Big Soft Ginger Cookies
Total TimePrep: 20 min. Bake: 10 min./batch
- 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.
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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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
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.
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.
Apr 15, 2020
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.
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!
Mar 16, 2020
These are amazing! I’ve made these 3 times and they spread a bit HOWEVER I accidentally added 2
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
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.
Jan 22, 2020
These cookies are a favorite of my husband’s and I’ve been making them for years. I freeze the dough balls before baking so they don’t spread excessively. Sometimes I use dried ginger along with the ground. They’re always so soft and don’t last long at our house!