Big Soft Ginger Cookies never last long at my house. Not kidding, it’s like magic how fast they disappear (especially when my brother visits, I think he’s half cookie at this point). You know those days when you crave something cozy, kinda spicy, and totally soft? That’s exactly what these cookies deliver.
I tried that crispy kind once… meh, not for me. Somewhere between chilly evenings and random late-night cravings, I decided to master them myself.
Big Soft Ginger Cookies
Okay, let’s just get straight to it. These cookies? Absolute legends, if I do say so myself. Picture this: biting into a thick, chewy treat spiked with ginger, finished with a touch of warmth from the spices. It’s got this rich aroma that fills the kitchen. (My neighbor once knocked, thinking I’d lit some expensive candle. Nope, just cookies.)
Here’s my honest advice: chill the dough before you bake. It makes a wild difference in the texture. That’s one of those “learned the hard way” moments, honestly. Also, try using dark brown sugar if you can get it. It adds depth, or maybe that’s just nostalgia? Either way, you’ll end up with a cookie that’s huge, soft, and a bit like a big fluffy hug. Seriously, if you’re tired of the usual brittle cookies, welcome to the club.
“I followed your recipe, and my whole family practically inhaled them! Never going back to store-bought. So insanely soft.” — Hannah S.
Ingredients List
- 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
- 3/4 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- Extra white or turbinado sugar (for rolling)
Not a lot of fancy stuff here. Just the basics, but wow, it works.
Directions That Won’t Ruin Your Day
Start with a big bowl. Throw all the dry things in there first and just whisk it up. In another bowl, beat that butter with brown sugar until it turns fluffy. After that, crack in the egg, add water, and the molasses. It smells funny at first, don’t worry.
Now, slowly add the dry mix a little at a time. When it all comes together, stop mixing. Chill that dough, friend. At least an hour in the fridge (or even overnight, if you can hold out). Scoop out balls, roll them in sugar, and space them out on your cookie sheet. Don’t overcrowd, seriously.
Bake in a hot oven, about 350°F (175°C) for 9 or 10 minutes. Don’t wait for them to look “done.” They’ll finish setting as they cool and stay soft. Mess that up once and you’ll see what I mean.
Let them cool, but not too long. Warm cookies are scientifically better.
Serving Suggestions for Big Soft Ginger Cookies
- Best dunked in a giant mug of coffee. (Tea works too if that’s your jam.)
- Sandwich a scoop of vanilla ice cream between two for a five-star restaurant dessert at home.
- Wrap a stack in parchment paper and gift it to your neighbor. You’ll look like a baking legend.
- Totally permissible to eat one straight out of the oven. Who’s stopping you?
Storing and Keeping ’Em Fresh
Here’s a thing nobody tells you: Big Soft Ginger Cookies stay chewy longer if you stash them in an airtight container. Toss in a little piece of bread (not a whole loaf, I swear). The bread keeps them soft. At room temp, they’re perfect for about 4-5 days. Honestly, they freeze well too, so don’t be shy about making a double batch. Nothing’s sadder than a stale ginger cookie. Trust me, happened once—never again!
People often ask if you can ship them. Yes, but cushion with way too much packing. Or, just eat them all before they go anywhere.
Print
Big Soft Ginger Cookies
- Total Time: 70 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Thick, chewy ginger cookies that are cozy and spiced, delivering a warm and rich aroma.
Ingredients
- 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
- 3/4 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- Extra white or turbinado sugar (for rolling)
Instructions
- In a big bowl, whisk together all the dry ingredients.
- In another bowl, beat the butter with brown sugar until fluffy.
- Add in the egg, water, and molasses, and mix until combined.
- Slowly add the dry mix to the wet ingredients until just combined; do not overmix.
- Chill the dough in the fridge for at least 1 hour.
- Scoop out balls of dough, roll them in sugar, and place them on a cookie sheet spaced out.
- Bake in a preheated oven at 350°F (175°C) for 9-10 minutes.
- Allow to cool slightly before serving; warm cookies are best!
Notes
Chill the dough for the best texture. Best enjoyed fresh, but will stay chewy in an airtight container with a piece of bread.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg