Big Soft Ginger Cookies Recipe

5 78 84
Big Soft Ginger Cookies Recipe
Big Soft Ginger Cookies Recipe photo by Taste of Home
Publisher Photo

Big Soft Ginger Cookies Recipe

Read Reviews
5 78 84
Publisher Photo
These nicely spiced, soft gingerbread cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. —Barbara Gray, Boise, Idaho
Featured In: 25 Best Fall Desserts
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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. Yield: 2-1/2 dozen.
Originally published as Big Soft Ginger Cookies in Best of Country Cookies 1999, p64

Nutritional Facts

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.

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  • 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.
Originally published as Big Soft Ginger Cookies in Best of Country Cookies 1999, p64

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Reviews forBig Soft Ginger Cookies

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Robin User ID: 9450874 286691
Reviewed Apr. 15, 2018

"I seriously think these cookies are just about the best I've ever tasted! I made them for my pregnant daughter-in-law (because of the ginger) but loved them so much I intend to make another batch today! By the way, I followed the recipe exactly; didn't change or add anything. Perfect!!"

MY REVIEW
mccreadys User ID: 5468729 286684
Reviewed Apr. 15, 2018

"These are perfect! Followed the recipe, I wouldn’t change a thing"

MY REVIEW
brunoite User ID: 7967422 286178
Reviewed Apr. 5, 2018

"Excellent! Followed instructions exactly and made 32, finished size 2 1/2 ", not all that big but perfect size. I have one of those old Cushionaire cookie sheets (think that is what they are called) that always makes perfect cookies every time - never burnt."

MY REVIEW
mrkcook User ID: 8304672 282877
Reviewed Jan. 29, 2018

"Very good. Made 30 cookies but they are NOT large. I would call them average to small."

MY REVIEW
Sandi User ID: 9392246 281532
Reviewed Jan. 4, 2018

"This is perfect!!! The only thing I changed it double the ginger and used all spice insted of cloves. Ourfriends kept saying This is a perfect taste to make a gingerbread house with. A

OH and we rolled them in colored sugar insted of white sugar and he kids went crazy for them!!!"

MY REVIEW
Dee User ID: 9374201 279785
Reviewed Dec. 22, 2017

"FANTASTIC! quick & easy to make. Delicious cookies! Followed recipe exactly, except that I used Big Brown Demerara Sugar Crystals for the "additional sugar" to roll them in. It has a nice, "strong" flavor! And, it looks pretty. Dough was just right. Cookies are Soft. Chewy. Delicious."

MY REVIEW
Meghan User ID: 9373340 279749
Reviewed Dec. 22, 2017

"Followed the recipe. Resulting dough was too slimy and runny. Added 1/2 cup more flour to thicken the dough. Helped to shape them and get them on the baking sheet. Cooked for 10 minutes on 350 as directed. When I took them out of the oven 70% of them had burned on the bottom. They also look nothing like the picture. At least the part of the cookies that were not burned taste good, I guess."

MY REVIEW
Cookinchitown User ID: 7800771 279678
Reviewed Dec. 20, 2017

"These ar the best gingerbread cookie. I didn’t have any cloves, so I used nutmeg. And I also added a little more molasses, and let them cool in the refrigerator. They did not spread, they came out perfect. This is my go to gingerbread cookie recipe from now on."

MY REVIEW
Josh User ID: 9364259 279418
Reviewed Dec. 16, 2017

"Fantastic fresh out of the oven with milk. Also, my house now smells delightful."

MY REVIEW
Glenda User ID: 9358006 279134
Reviewed Dec. 12, 2017

"Added a little more molasses, and added some nutmeg. Perfect!"

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