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Big Soft Ginger Cookies Recipe

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4.2 from 38 reviews

  • Author: Sky
  • Total Time: 35 mins
  • Yield: 24 cookies (approximately 2 dozen)

Description

These big, soft ginger cookies are a holiday favorite, made with molasses, ginger, and warming spices for a deliciously chewy texture. Rolled in sugar and slightly flattened before baking, they stay soft and flavorful for days when stored in an airtight container. Perfect for festive gatherings or as a sweet treat any time of year.

Ingredients

For the Cookies

  • 2 ¼ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cup butter or margarine, softened
  • 1 cup white sugar
  • 1 large egg
  • ¼ cup molasses
  • 1 tablespoon water

For Rolling

  • 2 tablespoons white sugar

Instructions

  1. Gather Ingredients and Preheat Oven: Collect all the ingredients needed for the cookies. Preheat your oven to 350 degrees F (175 degrees C). Set aside 2 tablespoons of white sugar in a small bowl for rolling the cookies later.
  2. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt. This will ensure the spices and leavening are evenly distributed.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and 1 cup of white sugar until the mixture is light and fluffy. This aeration is key for soft cookies.
  4. Add Wet Ingredients: Beat in the egg to the butter-sugar mixture, then stir in the molasses and water until combined thoroughly. The molasses adds moisture and sweetness with a rich flavor.
  5. Combine Dry and Wet Mixtures: Gradually mix the sifted dry ingredients into the wet molasses mixture, stirring until well combined into a smooth dough.
  6. Shape Cookies: Lightly flour your hands and shape the dough into 24 walnut-sized balls. Roll each ball in the reserved 2 tablespoons of sugar until fully coated, which adds a slight crunch and sparkle to the cookies.
  7. Prepare for Baking: Place the sugar-coated cookie balls on ungreased cookie sheets spaced about 2 inches apart. Flatten each ball slightly using the bottom of a glass to achieve the perfect thick, soft texture.
  8. Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes, switching the baking sheets between racks halfway through baking for even cooking. The edges should be set but the centers still soft.
  9. Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to set. Then transfer them to wire racks to cool completely, allowing them to firm up without becoming hard.
  10. Serve and Store: Enjoy your big, soft ginger cookies right away, or store them in an airtight container where they will stay soft and tasty for several days.

Notes

  • Use softened butter, not melted, for the best texture.
  • Do not overbake; cookies should remain soft in the center.
  • To keep cookies soft longer, store in an airtight container with a slice of bread.
  • Molasses can be substituted with dark corn syrup, but molasses provides the authentic gingerbread flavor.
  • For stronger spice flavor, increase ginger or add a pinch of nutmeg.
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://skysrecipes.com/big-soft-ginger-cookies-recipe/