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Big Soft Ginger Cookies

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
  • Total Time
    Prep: 20 min. Bake: 10 min./batch
  • Makes
    2-1/2 dozen


  • 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.

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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  • Louise Ross
    Oct 12, 2020

    The only problem with these cookies is how fast they were consumed. Delicious.

  • Shaneika
    Oct 5, 2020

    These cookies were delicious. My entire family enjoyed them. Soft, chewy, and crunchy. This was my first time doing this type of cookie, and it was easier than I thought. I would recommend chilling the dough before rolling. I will use this recipe for gingerbread men! Thank you!

  • Kscott1948
    Sep 26, 2020

    I used 1/4 c of bacon fat With 1/2 c crisco for the butter and increased the ginger. The bacon imparts a slightly smokey flavor which nicely complements the ginger!

  • Sandora
    Sep 22, 2020

    It was a chilly September morning so baking was on my list ! The cookies are scrumptious but I didn’t feel they had enough ginger so I added about 1 1/2 -2 tsp of Ginger paste that was in my refrigerator ( Aldi find ) I also use thicker coarse colored sugars in a rusty red autumn color. They have the coarse sugar at TJMax or Marshalls far cheaper than anyone. ! I took them out of my convection oven when they were soft and voila the center is soft and the outer edges are crispy! My house is toasty warm with the taste of home so reminiscent of my youth when my Mama was baking up a storm. ????

  • Bernadette
    Aug 31, 2020

    The cookies are wonderful. I used cold butter and mixed it in a stand mixer to soften with the sugar and the cookies did not spread. Just perfect!

  • Sondra
    Aug 11, 2020

    I made these cookies this morning and they are just GREAT!! There is no other word for it. The reader that mentioned all the things she did to it and they didn't spread out, I can see why! Just make the recipe, no different flour's, etc. When I make them again I might add a little more ginger is all.....

  • Sonal
    Aug 5, 2020

    I think this recipe is a great starting point for ginger cookies. The ginger flavor isn’t super noticeable though, if you, like me, crave the warmth of a strong ginger taste. I’ve made a couple modifications to make these cookies healthier and tastier while not compromising the softness of the cookies: 1. Replaced half of the flour with ragi flour. Ragi is a finger millet and has high protein, mineral, and fiber content. 2. Reduced butter to 8 tbsp. With the additions below, there is extra moisture in the batter and no need to use as much butter. You could in fact reduce butter further to 7 or 6 tbsp since I found my batter a little sticky and hard to form into balls. 3. Increased ginger to 3 tsp 4. Added half a cup of shredded coconut 5. Added half a cup of flax seed powder I haven’t had a problem with the cookies spreading out too thin. In fact I’ve had the opposite issue of them not spreading out enough. It may have to do with where I am located - even in the summer it’s quite chilly. I leave my egg and butter out to let them warm up to room temperature, and use a stand mixer so they get nice and fluffy. I also use molasses which is super sticky, so that may contribute to reducing the spread.

  • Michal
    Jun 22, 2020

    I had no molasses so I used honey and dark brown sugar instead. The flavor of these cookies was good, although I think next time I'll add a little more ginger and a little less sugar. Also, like many other people here, the cookies spread out a lot and became flat once I took them out of the oven. This made them weirdly floppy? I chilled the cookie dough for 30 minutes before forming the cookies and then put them in the fridge again before baking them. Maybe next time I will add more flour or use less butter.

  • Bakeronduty
    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

  • grandmakelm
    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.