Big Soft Ginger Cookies Recipe
- 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
- 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.
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.
Reviews for Big Soft Ginger Cookies
"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."
"Great flavor. Soft and chewy"
"Great cookies! A tip: they are best after 2 or 3 days (you'll have to hide them though!)"
"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!"
"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."
"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."
"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!"
"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!"
"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"
"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!"
"This recipe for Big Soft Ginger Cookies is wonderful. easy to make. Tastes like the holidays to me!"
"This recipe is excellent! I added 2 teaspoons of finely chopped crystalized ginger for extra gingery goodness! This will be a family favorite!"
"I just made these following the recipe exactly and they came out very thin, not at all like the picture. Maybe refrigerate the dough next time ??"
"I've been making these for 20 years. Always perfectly round, always an asked-for recipe. They are fantastic"
"This was amazing. My dad is extremely picky but he loves these! My only question would be if I could make them gluten free? Thanks!!! AMAZING COOKIES"
"These are good. I made them this year and last to give out to my neighbors for Christmas. :) My husband really enjoyed them.I did have a problem though, they came out puffy instead of chewy like I was hoping. Any idea why this would happen? What did I do wrong? Thanks."
"These cookies are wonderful!! I've used this recipe dozens of times, following it exactly, and I always get tons of compliments and requests for the recipe. The outsides are a tiny crunchy, the middle is soft, and the spices are perfect! I wouldn't change a thing! This is my go to recipe for ginger molasses cookies. I just whipped up a batch and am now going to go enjoy one... or more : )"
"As an earlier reviewer suggested, I swapped white sugar for brown sugar, and increased the amount of spices. In a word: yum! Just the right amount of spice without being too overpowering, and I did roll mine in white sugar for that nice crackle effect. I would suggest rolling them to at least 1 1/2" balls (or more a pinch more); otherwise; they will "poof" instead of flatten out. bake at 10 minutes, tops! I made a double batch yesterday and just finished a second double batch today. These are great holiday cookies (any time of year, really!), and this will definitely be my go-to recipe in the future!"
"My daughter needed to bring a small batch of cookies to something she had going on at school, and she'd fallen in love with "molasses cookies" when she helped her friend bake a batch at the friend's house earlier this year. My mom never made molasses cookies or gingersnaps much, probably because my dad didn't care for them. He preferred peanut butter or chocolate chip cookies (which I still make for him, now that my mom has passed away). So I did a search on the TOH website and came up with this recipe. Read the reviews and added a couple of tbsp. of chopped crystallized ginger to the dough, but otherwise made it exactly as written. The cookies turned out fabulously. My daughter's classmates and teachers hoovered them up and she received three requests for the recipe. The cookies are soft, but that coating of granulated sugar makes for a nice thin crisp glaze. We will definitely be making these again."
"Now, I will begin by saying I probably would have rated this a 4 Star had I not increased the spice measurements. I LOVE a robust, full of deep flavour ginger cookie and each time I have tried a recipe (I have tried about 3, I have ALWAYS regretted not adding more of the spices). The alteration I made was: 3 tsp Ginger (instead of 2 tsp), 1 tsp Cloves (instead of 1/2 tsp) and 1.5 tsp Cinnamon (instead of 3/4 tsp). Also, as per previous reviews, I used 3/4 Cup Brown Sugar (Instead of 1 Cup White sugar). I also added in 1/3 cup molasses instead of the 1/4 cup!These where phenomenal!! nice and THICK, just like I was hoping for. Countless recipes before yielded thin, weightless cookies, that lacked in depth of flavour. Whereas these are thick, hearty and chewy. If you liked a fuller spiced cookie I would definitely recommend adding in the extra. I also didn't miss the added sugar because they were rolled in it anyway ;)"
"I'm generally not a huge ginger cookie fan, but I was looking for something new to bring to a friends house. These were just amazing! The ginger flavor is not at all overwhelming, and the texture is exactly what I look for in a cookie. CHEWY! This is a keeper. I froze half the batch and they freeze very well. Still have the same chewy texture. I think these would be a good cookie to send to someone if you needed something that would hold up and stay fresh over the delivery time."
"WOW!! Incredible Spice Flavor! Chewy on the Inside! Highly Addictive! ALL UNDERSTATEMENTS! We made these cookies 12 times during the 2014 Holidays!! ????My Lessons..Do Not Over bake! (8 mins in my convection oven) Do Not Press the cookie Dough Balls Down BeforeCooking UNLESS Crunchy Hot Cocoa Dunkersare what you're craving!! Either way this cookierecipe is a keeper!! ??"
"Wonderful recipe! I always use brown sugar in place of white sugar and butter flavored crisco instead of butter in my cookies.. Turned out PERFECT!"
"excellent; I did add some candied ginger....about 2 tbs. but they are great just the way they are"
"Perfect amount of spice. Made a double recipe. Your house will smell like the Holidays ??"
"Love these cookies!!! I will be making them every year for the Holidays!!"
"These are soft and delicious. Very easy to make. Will definitely make again!"
"These cookies are soft and delicious. A couple of them made it to day 2 and still soft! I also increased the cinnamon to 1tsp. and flattened before baking & got about 2 dz. per batch. Will be making more of these!"
"You will not regret making these"
"My Family Loves Loves Lives TheseCookies! easy And Wonderful."
"This recipe makes perfect ginger cookies. I used a medium Oxo cookie scoop and got exactly 2 dozen cookies. After taking the cookies out of the oven, I pressed each cookie down with the bottom of a glass to make them less puffy and give them more cracks. I needed flat cookies because I used these to make pumpkin ice cream sandwiches."
"These are absolutely the best ginger cookies ever! And my father just goes crazy over them! (:"
"This year, I was trying to opt for soft gingerbread cookies, as my son just had his braces put on and can't have anything too crunchy-and what would ruin the holiday mood than biting into one of your favorite cookies and damaging your braces/teeth?! I found this recipe and wanted to try it...WOW! We JUST finished baking these for the first time about 20 minutes ago and my family is already hooked! What a great recipe!"
"These are great! easy to make and perfect served warm with a cold glass of milk. Perfect for the holidays.....the spices really set the mood for the coming cold weather."
"I have made this recipe at least a dozen times and the cookies come out perfect every time. The only change I make is to use 1 full teaspoon of cinnamon. My family and co-worker love them and request them often. Also, they are so simple to make!"
"The cookies were delicious, soft and full of flavor. Both my husband and I loved them. The only reason I didn't give the recipe five stars is because it says this recipe should make 2 1/2 dozen but I made it too the letter (1 1/2 balls for the dough) and it only made 19 cookies. I would double the recipe."
"Great recipe, our new favorite!"
"Just made these for the first time and they are AMAZING!!!! I will be making tons more for Christmas for sure!"
"This recipe is super easy and they are delicious!! They even turned out just like the picture (which doesn't always happen!) My son and husband LOVED these cookies so will definitely be making them again soon!!"
"Last Christmas starting December first, my family and I decided that we wanted to make a different kind of cookie every day for the whole month of December. Well, we needed cookie recipes so I decided to look on tasteofhome, and stumbled upon this recipe. We absolutely love these cookies, they are amazing, the molasses and ginger blend very well together and just like the title, they are big and soft! We make these all the time, my brother had some friends over and said that they wanted cookies so I decided to make these for them, and they ate the WHOLE batch! One his friends said that they were the best cookies he ever tried. Would definitely recommend making these cookies for any occasion. Happy baking!"
"The only Ginger cookie recipe I make!!!! It is fail proof and they ALWAYS turn out the same:)"
"Delicious! I made the cookies a little smaller than the recipe said and cooked them for about 9 mins. Made 48 cookies... smaller ones are perfect as a snack or to give with a thank you note. The smaller ones are a tad bit crunchier on the outside, but still have a soft center."
"A WONDERFUL cookie recipe!!!!!"
"I make this same recipe , except I use 1 cup of packed light brown sugar. A family favorite."
"These are outstanding in flavor and texture! A wonderful soft ginger cookie. I will definitely be making these again."
"made them again today, for husband and I....I added in some ground black pepper...YUMMY!!! and they came out just like the recipe says...soft...."
"love the taste but my cookies came out flatand chewy hard to get off pan it did not come out like the picture can any one help?[email protected]"
"very good!!!!!!!! daughter didn't have cloves....so didn't add that....I doubled the batch so I can freeze half the dough for her to use later.....YUMMY!!!!!"
"Just made this and they are DELICIOUS! A definate keeper."
"The best ginger cookies I have ever had or baked. These are delicious!"
"these cookies are so good!!!"
"Love these cookies..ty"
"I have been making these for years. They are wonderful!"
"easy and delicious. I rolled mine in raw sugar and it made them look nice and gave them a little sugary crunch."
"Delicious. Would definitely make again!! I added raisins, about 1/2 cup and reduced the sugar to 3/4 cup. Worked very well."
"My first ''soft'' gingersnap and what a success. the whole family love them !"
"These are wonderful."
"These cookies are wonderful! I usually make the crisp gingersnaps but these are a great soft ginger cookie."