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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

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

  • 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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