There’s something undeniably comforting about a soft, chewy ginger cookie that fills the kitchen with warmth. The sweet, spicy aroma of freshly baked ginger cookies is one of those scents that immediately signals home.
These Big Soft Ginger Cookies are a perfect blend of bold, zesty ginger and a deep sweetness from molasses, creating the kind of cookie you can’t just stop at one.
What makes this recipe so special? It’s the perfect balance between the spiciness of ginger and the softness that melts in your mouth, leaving behind a cozy, comforting aftertaste.
They’re soft on the inside with just a bit of a crisp exterior, and the sugar coating gives them that little crunch we all love. Plus, they hold up well for days, making them ideal for gifting or enjoying throughout the week.
Why I Love This Recipe (And You Will Too):
- Perfect balance of flavors: The warmth of ginger with a touch of sweetness creates a cozy, irresistible bite.
- Soft and chewy texture: The cookies stay soft for days, making them perfect for gifting or savoring.
- Simple, everyday ingredients: These are pantry staples that come together in no time, so you can bake them whenever the craving strikes.
- Customizable: You can adjust the level of spice to fit your preferences, adding extra ginger for a kick or going lighter for a mellow flavor.
- Ideal for the season: These cookies feel like the essence of fall, though they’re great year-round for any time you’re craving something comforting and flavorful.
Big Soft Ginger Cookies Recipe
Equipment
- Electric mixer
- Mixing Bowls
- Measuring Cups
- Spoon
- Baking sheet
- Parchment Paper
- Cooling Rack
Ingredients
- ¾ cup unsalted butter softened
- 1 large egg
- ¼ cup molasses unsulphured
- 1 cup granulated sugar
- 2 ½ cups all-purpose flour
- ½ tsp salt
- 1 tsp cinnamon if you like a strong cinnamon flavor increase to 2 tsp total
- 2 tsp baking soda
- ½ tsp dried ground ginger
Instructions
- Preheat the oven to 350°F.
- Mix the butter and sugar together with an electric mixer until light and fluffy (about 2-3 minutes).
- Add the egg and molasses to the butter mixture and mix well.
- In a separate bowl, stir together the flour, baking soda, salt, cinnamon, and ginger.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- Scoop dough balls a little smaller than a golf ball. If you like, roll the dough balls in sugar.
- Place the dough balls on a baking sheet, about 2-3 inches apart.
- Bake for 10-12 minutes, let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
