Name: Big Soft Ginger Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2.25 cups All-Purpose Flour; 2 teaspoons Ground Ginger; 1 teaspoon Baking Soda; 0.75 teaspoon Ground Cinnamon; 0.5 teaspoon Ground Cloves; 0.25 teaspoon Salt; 0.25 cup Butter Flavored Shortening (measured, room temperature if possible); 0.5 cup Butter (softened, room temperature); 1 cup White Sugar (for creaming); 1 large Egg (room temperature); 1 tablespoon Water (room temperature); 0.25 cup Molasses (blackstrap or regular, your preference); 2 tablespoons White Sugar (for rolling the dough balls)

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Big, soft, and impossibly tender — these Big Soft Ginger Cookies are the kind of cookie that makes the kitchen smell like comfort and the whole house gather around the cookie tin. With a deep molasses flavor, warm spices, and a chewy center that gives way to a slightly crinkled exterior, these cookies feel like winter hugs in dessert form. Fun fact: molasses was once a common pantry staple because it keeps well and gives baked goods amazing depth — no wonder ginger cookies became a holiday classic.

This recipe is special because it’s simple to make, comes together quickly, and is family-friendly: kids can help roll the dough in sugar, and the texture pleases picky eaters and spice lovers alike. If you like classics, you’ll also enjoy checking out our other Big Soft Ginger Cookies post for more tips and variations. Read on with a warm mug of tea and get ready to bake a batch everyone will love.

What is Big Soft Ginger Cookies?

What’s in a name? Big Soft Ginger Cookies are exactly what they sound like — large, soft cookies packed with ginger warmth and the comforting bite of cloves and cinnamon. Ever wonder why they’re called “big” and “soft”? Maybe someone once preferred their cookies large enough to dunk, or maybe Grandma decreed that cookies not fit for sharing weren’t worth baking. Who knows? But one thing’s certain: these cookies aim to win hearts — after all, “the way to a man’s heart is through his stomach.” Tempted? Grab your apron and give them a try — you might start calling them by a new family name in no time.

Why You’ll Love This:

Giant, pillowy texture: These cookies stay soft in the middle with a gently crisped edge, so every bite is satisfying and cozy.
Budget-friendly baking: Staples like flour, sugar, and molasses keep costs low, and you’ll likely have most ingredients in your pantry already — cheaper than store-bought gourmet cookies.
Flavor-packed spice profile: Ground ginger, cinnamon, and cloves combine with molasses to create a warm, complex flavor that feels decadent without being fussy.

If you like spice-forward cookies, you might also enjoy the contrast of textures in our Soft and Chewy Oatmeal Chocolate Chip Cookies, but these ginger cookies are all about that deep, old-fashioned molasses warmth. Ready to bake? Let’s do it.

How to Make:

Quick Overview

This recipe is straightforward and forgiving: cream the fats and sugar, add the egg and molasses, then fold in the dry ingredients. The dough is shaped into walnut-sized balls, rolled in sugar for a crackly surface, and baked for a short time so the centers remain soft. Prep time is about 15 minutes, and baking takes 8 to 10 minutes per batch, so you can have fresh cookies ready in roughly 30 minutes total. The standout here is the soft, chewy center with a slightly crisp outer edge and that rich molasses flavor.

Ingredients

2.25 cups All-Purpose Flour
2 teaspoons Ground Ginger
1 teaspoon Baking Soda
0.75 teaspoon Ground Cinnamon
0.5 teaspoon Ground Cloves
0.25 teaspoon Salt
0.25 cup Butter Flavored Shortening (measured, room temperature if possible)
0.5 cup Butter, softened (room temperature)
1 cup White Sugar (for creaming)
1 large Egg (room temperature)
1 tablespoon Water (room temperature)
0.25 cup Molasses (blackstrap or regular, your preference)
2 tablespoons White Sugar (for rolling the dough balls)

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or use a nonstick sheet. This helps cookies release easily and makes cleanup simpler.
In a medium bowl, sift together the flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt. Set the dry mixture aside so it’s ready when the wet ingredients are creamed. Sifting removes lumps and helps distribute spices evenly.
In a large mixing bowl, cream together the butter flavored shortening, softened butter, and 1 cup white sugar until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with an electric mixer on medium speed. Scrape the bowl once to ensure even mixing.
Beat in the egg until incorporated, then add the tablespoon of water and the molasses. Mix until the wet mixture is smooth and glossy. The molasses gives the dough its deep color and moist chew.
Gradually stir the sifted dry ingredients into the molasses-butter mixture. Mix just until combined — overmixing develops gluten and can make cookies tougher. The dough should be soft and slightly sticky. If it’s too soft to shape, chill for 10–15 minutes.
Shape the dough into walnut-sized balls using your hands or a cookie scoop (about 1.5 tablespoons per cookie). Roll each ball in the remaining 2 tablespoons of white sugar until coated. This gives the cookies a pretty, sweet crackle.
Place the sugar-coated dough balls 2 inches apart on the prepared cookie sheet and flatten each slightly with the palm of your hand or the bottom of a glass — they won’t spread a ton, but a little flattening helps them bake evenly.
Bake for 8 to 10 minutes in the preheated oven. Cookies are done when the edges are set and the centers still look slightly soft. Avoid overbaking to keep them tender.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This waiting time helps them finish cooking gently and prevents breakage.
Store cooled cookies in an airtight container. They’re best within a few days but can be refreshed in a warm oven or microwave briefly.

Big Soft Ginger Cookies

What to Serve With

A steaming cup of black tea or chai to complement the ginger and molasses.
Cold milk or a milk alternative for dunking — a classic pairing.
Lemon curd or crème fraîche on the side for a bright contrast if offering them for dessert.
A cheese board with mild cheeses and toasted nuts if you want to serve these cookies at a gathering with savory bites.

Top Tips for Perfecting

Ingredient substitutions: If you don’t have shortening, use an equal amount of additional butter, but expect slightly thinner spread. For a richer taste, use dark molasses.
Timing adjustments: If dough feels too soft to shape, chill 10–20 minutes. If you want chewier cookies, remove them from the oven closer to 8 minutes.
Flavor enhancements: Add a pinch of freshly grated nutmeg or a teaspoon of orange zest for a citrus-spice note. A dusting of powdered sugar after cooling adds visual charm.
Common mistakes to avoid: Overbaking is the biggest culprit for dry cookies — pull them when centers still look soft. Also, don’t skip sifting spices with the flour; it ensures even spice distribution.

Storing and Reheating Tips

Room temperature: Store in an airtight container for up to 4 days. Place a slice of bread in the container to help maintain moisture.
Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature when ready to eat. You can also freeze scooped raw dough on a tray and then transfer to a bag; bake from frozen adding 1–2 minutes extra bake time.
Reheating: Warm a cookie for 6–10 seconds in the microwave or 3–5 minutes at 300 degrees F in the oven to revive softness. Watch closely so they don’t overheat.

FAQs

Can I make the dough ahead of time?
Yes. You can refrigerate the shaped dough balls in an airtight container for up to 24 hours before baking, or freeze them for longer storage. Bring refrigerated dough to room temperature if it’s too firm to shape.

What if I don’t have molasses?
>>lass=”yoast-text-mark” />>Molasses gives a unique flavor; you can substitute with dark corn syrup mixed with a teaspoon of blackstrap molasses if you have it, but results will differ slightly.

Why are my cookies spreading too much?
Make sure your butter and shortening weren’t too warm. Chill the dough briefly and avoid overcreaming the fats and sugar. Also, measure flour accurately — too little flour causes excess spread.

How do I get extra-crispy edges but soft centers?
Bake on a preheated oven and remove the cookies when the edges are set but centers still look soft. Cooling on the baking sheet for 5 minutes lets them set without overbaking.

Can I make these gluten-free?
Yes, substitute with a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. Texture may vary slightly, so monitor baking time carefully.

Conclusion

These Big Soft Ginger Cookies are an easy, comforting treat that bring warmth and nostalgia to any table. Simple pantry ingredients and a quick 30-minute turnaround make them perfect for weeknight baking or last-minute gatherings, and the flavor is rich enough to impress without fuss. Give this recipe a try and savor that chewy molasses center and spicy, fragrant crust — and if you want a trusted recipe reference while you bake, check out this Big Soft Ginger Cookies Recipe for additional guidance and inspiration. Share a batch with friends or family and enjoy the smiles.