Big Soft Ginger Cookies are the perfect balance of warm spice and chewy texture, making them a beloved classic during cooler months. Bursting with the rich flavors of molasses, ground ginger, cinnamon, and cloves, these cookies deliver a comforting aroma and deep, nostalgic taste.
Their signature soft, pillowy center and slightly crisp edges make them irresistible to both kids and adults.
Ideal for holiday platters, afternoon tea, or a cozy evening treat, these cookies are easy to bake and even easier to love. Whether served plain or lightly dusted with sugar, they’re a timeless favorite that never goes out of season.
If you’re a fan of warm spices, chewy textures, and comforting cookies that melt in your mouth, Big Soft Ginger Cookies are the perfect treat. These classic cookies are rich in molasses and ginger, with just the right balance of sweetness and spice.
Perfect for the holidays or cozy evenings with a cup of tea or coffee, they’re soft in the center and slightly crisp on the edges—just how ginger cookies should be.
Big Soft Ginger Cookies Recipe
Description
Big Soft Ginger Cookies are a nostalgic, chewy treat with a crackled top and warm spice flavor.
Made with molasses, ground ginger, cinnamon, and cloves, these cookies have a rich, deep flavor and a soft, tender texture that melts in your mouth.
Perfect with a glass of milk or a cup of tea, they’re especially popular during the fall and holiday seasons. Their inviting aroma while baking fills your kitchen with coziness.
Whether for a cookie exchange, holiday platter, or comforting snack, these classic cookies are always a crowd-pleaser and easy to make in large batches.
Ingredients
Wet Ingredients:
Instructions
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In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. This dry mix forms the foundation of your cookies and ensures that the spices are evenly distributed.
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In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy. This should take about 2–3 minutes on medium speed. Creaming incorporates air into the dough and gives your cookies their soft texture.
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Beat in the egg, followed by the water and molasses. Add the vanilla extract if using. Mix well until everything is combined and smooth. The molasses will give your cookies a deep, rich flavor and dark color.
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Gradually add the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing, as this can make the cookies tough. The dough will be slightly sticky, which is ideal for soft cookies.
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Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30–60 minutes. This helps prevent the cookies from spreading too much while baking and deepens the flavor.
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While the dough is chilling, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup.
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Scoop out about 1 1/2 tablespoons of dough (or use a medium cookie scoop) and roll it into a ball. Roll each ball in granulated sugar to coat lightly—this adds a lovely sparkle and slight crunch to the outside of the cookies.
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Place the cookie dough balls on the prepared baking sheets about 2 inches apart to allow room for spreading. Bake for 9–11 minutes, or until the edges are set but the centers still look slightly soft. They will continue to cook on the sheet after being removed from the oven.
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Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store once completely cooled.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5g25%
- Cholesterol 30mg10%
- Sodium 150mg7%
- Total Carbohydrate 30g10%
- Dietary Fiber 1g4%
- Sugars 18g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Big Soft Ginger Cookies are a holiday classic—and for good reason. With their warm spices, tender chewy texture, and molasses-rich flavor, they’re the kind of cookie that feels like a cozy hug.
Whether you're baking for a crowd, a festive gathering, or your own personal stash, getting them just right makes all the difference.
Here's how to nail them every time, along with a few smart serving tricks to make them even more special.
Pro Baking Tips
1. Use Fresh Spices
The magic of ginger cookies lies in the spices. Use fresh ground ginger, cinnamon, cloves, and nutmeg for the best flavor. If your spices have been sitting in the pantry for over a year, it's worth replacing them—fresh spices will dramatically improve the aroma and depth of your cookies.
2. Don’t Overmix
Creaming butter and sugar well gives you soft cookies, but once you add the flour, mix only until just combined. Overmixing the dough develops gluten, which leads to tougher cookies.
3. Chill the Dough
While optional, chilling the dough for 30 minutes makes it easier to handle and helps the cookies bake up thicker and softer. It also allows the spices to infuse the dough more fully.
4. Use Dark Brown Sugar & Molasses
Molasses is a must, but pairing it with dark brown sugar boosts the cookie’s softness and gives it a deeper, richer flavor. Don’t skip either ingredient!
5. Scoop Evenly
Use a cookie scoop (ideally 2 tablespoons) to portion the dough evenly so all cookies bake the same. This also gives a beautiful uniform look—great for presentation.
6. Roll in Sugar
Before baking, roll each dough ball in granulated sugar. It adds a subtle crunch to the exterior and that signature sparkling look. For a festive touch, try colored sanding sugar (especially red or gold for holidays).
7. Don’t Overbake
These cookies are meant to be soft—so take them out when the edges are set but the centers still look slightly underbaked. They’ll finish cooking as they cool. Overbaking results in hard, dry cookies.
Serving Tricks
1. Make Ice Cream Sandwiches
Pair two cookies with a scoop of vanilla bean or pumpkin spice ice cream in between. Roll the sides in crushed candied ginger or cinnamon chips for an extra kick.
2. Serve with Warm Drinks
Big Soft Ginger Cookies go wonderfully with chai, hot apple cider, or spiced hot cocoa. Arrange them on a tray with mugs of warm beverages for an inviting winter spread.
3. Dip in White Chocolate
Half-dip each cooled cookie in melted white chocolate and let it set. The creamy sweetness complements the spice and gives the cookies a beautiful finish for gifting or parties.
4. Holiday Cookie Sandwiches
Spread a thin layer of cream cheese frosting, spiced buttercream, or lemon curd between two cookies for a delightful sandwich treat. Wrap in parchment for easy grab-and-go gifting.
5. Add a Twist
For a fun variation, add chopped crystallized ginger to the dough for chewiness and intense flavor, or mix in a bit of orange zest to brighten the spice profile.
6. Gift Packaging
Stack cookies in clear cellophane bags tied with twine or ribbon. Add a handwritten tag with a warming note like, “Best enjoyed with tea and a cozy blanket.” Perfect for neighbors, teachers, or cookie swaps.
Final Tip:
Make a double batch and freeze half the dough. Ginger cookie dough freezes beautifully—scoop dough balls, freeze on a tray, then transfer to a bag. When you’re ready, bake them straight from frozen (add 1–2 minutes to the baking time) and enjoy fresh cookies anytime.
Serving Suggestions:
- Serve warm with a scoop of vanilla ice cream.
- Pair with coffee, chai, or warm apple cider for a cozy treat.
- Dip in melted white chocolate for a festive variation.
Storage Tips:
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing Dough: You can freeze cookie dough balls (unbaked) for up to 2 months. Bake from frozen with a few extra minutes of baking time.
- Freezing Baked Cookies: These freeze beautifully. Let cool completely, then store in airtight containers or zip-lock bags for up to 2 months.
Tips & Variations:
- For Spicier Cookies: Add a pinch of black pepper or extra ground ginger.
- For Extra Softness: Slightly underbake and let rest on the baking tray longer.
- Add Texture: Mix in chopped crystallized ginger or white chocolate chips.
- Make It Vegan: Use plant-based butter and a flax egg (1 tbsp flaxseed + 3 tbsp water).
- Gluten-Free Option: Use a 1:1 gluten-free baking flour with xanthan gum.
When to Make Them:
These cookies are a holiday favorite—perfect for Christmas cookie swaps, Thanksgiving dessert tables, and autumn snack trays. But honestly, they’re too good to wait for a season. Make them anytime you need a nostalgic, bakery-style cookie fix.
Final Thoughts:
Big Soft Ginger Cookies are everything a homemade cookie should be—chewy, rich, comforting, and full of flavor. Whether you’re baking for a holiday, a loved one, or just because you need a cookie hug, these will not disappoint.
With the right techniques and creative touches, Big Soft Ginger Cookies become more than just a holiday treat—they’re a warm, nostalgic experience. Bake them with love, serve them with flair, and watch them disappear from the plate in no time.
They come together with pantry staples, are beginner-friendly, and fill your home with a warm, spicy aroma that’s better than any candle.
Pin this recipe to share with your friends and followers.
Frequently Asked Questions
What makes ginger cookies “big and soft” instead of crisp?
The softness of ginger cookies comes from a higher moisture content in the dough, often from ingredients like molasses, brown sugar, and eggs. Unlike crisp cookies that use granulated sugar and longer baking times, soft ginger cookies are baked just until set. The dough is also slightly underbaked to retain that chewy, pillowy center.
Can I make the dough ahead of time and refrigerate or freeze it?
Yes! The dough for Big Soft Ginger Cookies can be made ahead. Refrigerating the dough for at least 30 minutes helps develop the flavor and makes it easier to handle. You can also roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a zip-top bag and store for up to 2 months. Just add an extra minute or two to the baking time when baking from frozen.
How do I keep the cookies soft after baking?
To keep your ginger cookies soft and fresh, store them in an airtight container at room temperature. You can place a slice of bread or a few apple slices in the container to maintain moisture (replace them every day or two). The cookies should stay soft for up to a week.
Can I substitute molasses in the recipe?
If you don’t have molasses, you can substitute it with dark corn syrup, maple syrup, or honey—but keep in mind that the flavor won’t be as deep and traditional. Molasses adds richness, chewiness, and the classic ginger cookie taste, so it’s best to use it when possible.
