Big Soft Ginger Cookies

These big soft ginger cookies are the perfect blend of cozy spice and comforting sweetness. Made with molasses, ginger, cinnamon, and cloves, each cookie comes out thick, chewy, and sugar-crusted for just the right amount of crunch on the outside. I love making these during the holidays—or any time I want something warm and nostalgic straight from the oven.

Why You’ll Love This Recipe

I always come back to this ginger cookie recipe because it’s reliable, simple, and yields bakery-style results every time. The molasses adds a rich, deep sweetness, while the spices make the whole kitchen smell like the holidays. These cookies stay soft for days, which makes them perfect for gifting, sharing, or keeping on hand for a quick treat. Plus, I can make a big batch in under an hour—what’s not to love?

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sugar (plus extra for rolling)
• All-purpose flour
• Ground ginger
• Ground cinnamon
• Ground cloves
• Baking soda
• Salt
• Butter (or margarine, if preferred)
• Egg
• Molasses
• Water

Directions

1. I start by sifting together the flour, spices (ginger, cinnamon, cloves), baking soda, and salt in a large bowl.
2. In another bowl, I cream together the butter and sugar until the mixture is light and fluffy.
3. I beat in the egg, then stir in the water and molasses until everything is well blended.
4. I gradually add the dry ingredients to the wet mixture and stir until a dough forms.
5. I roll the dough into balls, coat each one in sugar, and place them on an ungreased baking sheet.
6. I gently press the tops of the dough balls to flatten them slightly.
7. I bake the cookies at 350°F (175°C) for about 10 minutes until they’re set around the edges but still soft in the center.
8. I let them rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

These cookies are best enjoyed fresh out of the oven, but they stay soft and chewy for days.

Servings and Timing

This recipe makes about 24 cookies (2 dozen).
Prep time: 20 minutes
Cook time: 10 minutes
Additional time (cooling): 5 minutes
Total time: 35 minutes

Variations

• I sometimes replace the water with orange juice for a hint of citrus that complements the spices.
• For a festive twist, I add a light peppermint glaze on top.
• I love sprinkling a little coarse sugar on top for extra sparkle and crunch.
• To make them dairy-free, I use a plant-based butter alternative.
• If I want a slightly thicker cookie, I skip flattening the dough balls and let them puff up naturally while baking.

Storage/Reheating

I store these cookies in a shallow, airtight container at room temperature for up to 5 days. To keep them soft, I add a slice of bread to the container—it helps prevent the cookies from drying out.

If I want to freeze them:

• For baked cookies: I freeze them on a baking sheet, then transfer them to a zip-top bag or airtight container wrapped in foil. They’ll keep well for up to 2 months.
• For unbaked dough: I roll the dough into balls, freeze them, then store in a freezer-safe bag. When ready to bake, I thaw the dough in the fridge overnight, roll in sugar, and bake as usual.

FAQs

How do I keep ginger cookies soft after baking?

I let them cool completely and store them in an airtight container with a slice of bread. The bread keeps the moisture inside and helps maintain that soft, chewy texture.

Can I freeze these cookies?

Yes, I freeze both baked and unbaked cookies. For baked ones, I cool and freeze them in layers. For unbaked dough, I freeze the dough balls and bake them fresh whenever I want.

What kind of molasses should I use?

I use regular unsulphured molasses. I avoid blackstrap molasses because it can be too bitter and overpowering in cookies.

Can I make these cookies gluten-free?

Yes, I substitute a gluten-free all-purpose flour blend that includes xanthan gum. The texture turns out slightly different but still delicious.

Can I skip the sugar coating?

Sure, but I love the light crunch and sparkle the sugar adds. If I’m cutting back on sugar, I skip it and the cookies still turn out soft and flavorful.

Conclusion

These big soft ginger cookies are a timeless classic that I always look forward to baking. They’re rich, warmly spiced, and impossibly soft, with just the right hint of crunch from the sugar coating. Whether I’m gifting a batch, bringing them to a holiday party, or just craving something cozy, these cookies always hit the spot.

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