The Ultimate Big, Soft Ginger Cookies (Perfectly Chewy & Spiced!)

Imagine a cookie that is the absolute epitome of warmth and comfort. A cookie that’s big and soft, with a wonderfully chewy center, beautifully crackled, sparkly sugar top, and a flavor that is bursting with the deep, rich notes of molasses and a perfect blend of warm holiday spices. That, my friends, is the pure, nostalgic perfection of these Big, Soft Ginger Cookies. This isn’t just a cookie; it’s a hug in edible form.

I promise you, there is no greater feeling than pulling a tray of these gorgeous, puffy, crackle-topped cookies from the oven. They are a true classic, a simple and joyful baking project that yields spectacular results every single time. They are perfect for holiday cookie exchanges, gifting to loved ones, or simply enjoying with a glass of cold milk on a chilly afternoon.

Get ready to discover the only soft ginger cookie recipe you will ever need. This is the one that tastes like pure tradition.

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Why These Are the Best Ginger Cookies Ever!

You are going to be completely amazed by the incredible flavor and perfect texture of these classic cookies. They are a must-bake for so many good reasons:

• The Ultimate Soft and Chewy Texture: This recipe is specifically designed for a wonderfully soft, moist, and deeply chewy cookie that stays that way for days.
• Packed with Warm Spice Flavor: The perfect trifecta of rich molasses, spicy ginger, and warm cinnamon creates a cookie that is bursting with authentic, nostalgic holiday flavor.
• Beautiful, Sparkly, Crackled Tops: Rolling the dough balls in sugar before baking is the secret to that beautiful, classic, crackly surface that is so signature to a great molasses cookie.
• A Simple, No-Chill Dough: This is a wonderfully easy, straightforward cookie recipe. The dough comes together in minutes and requires no chilling time, so you can go from mixing to baking in a flash!
• Perfect for the Holidays: With their quintessential flavor and charming, rustic appearance, these are the ideal cookies for Christmas baking, cookie swaps, and gifting.

Recipe Snapshot

Your Shopping List for These Spiced Cookies

This recipe uses classic pantry staples to create its signature flavor and chewy texture.

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→ For the Chewy Ginger Cookies

• ¾ cup butter, softened → The key to a rich, buttery flavor and soft texture.
• 1 cup sugar → Plus additional sugar for rolling the dough balls.
• 1 large egg, room temperature → The essential binder for our dough.
• ¼ cup molasses → Provides that classic, deep, rich flavor and incredible chewiness. Do not use blackstrap molasses.
• 2 ¼ cups all-purpose flour → The foundation and structure of our cookies.
• 2 teaspoons ground ginger → The star of the show for that signature spicy kick.
• 1 teaspoon baking soda → Gives the cookies their perfect spread and texture.
• ¾ teaspoon ground cinnamon & ½ teaspoon ground cloves → Our warm, aromatic supporting spices.
• ¼ teaspoon salt → To balance the sweetness and enhance all the flavors.

Let’s Bake Cookies! Your Step-by-Step Guide

Ready to fill your home with the incredible scent of ginger, molasses, and cinnamon? Let’s get started!

Part 1: The Soft Ginger Cookie Dough

1. Preheat and Prep: Preheat your oven to 350°F. Prepare your baking sheets (they can be ungreased).
2. Cream Butter and Sugar: In a large bowl with an electric mixer, cream the softened butter and 1 cup of sugar together on medium-high speed for a full 5-7 minutes. This step is key! The mixture should be very light, pale, and fluffy.
3. Add Wet Ingredients: Beat in the room temperature egg and the molasses until well combined.
4. Whisk and Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt. Gradually beat the dry ingredients into the creamed mixture on low speed until just combined.

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Part 2: Roll, Bake, and Cool

5. Shape and Roll: Pour some additional granulated sugar into a small, shallow bowl. Shape the cookie dough into 1 ½-inch balls, then roll each ball generously in the sugar to coat it completely.
6. Bake to Perfection: Place the sugar-coated balls about 2 inches apart on your baking sheets. Bake for 10-12 minutes. The secret is to bake them just until they are puffy and the edges are set. The centers will look soft and slightly underdone. This is the key to a chewy cookie!
7. Cool Completely: Let the cookies cool on the baking sheets for a few minutes, where they will flatten into their classic crackly top, before transferring them to wire racks to cool completely.

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Big Soft Ginger Cookies

These are the ultimate Big, Soft Ginger Cookies! With a wonderfully chewy texture, a beautiful crackly sugar top, and a deep flavor from molasses and warm spices, this easy no-chill recipe is a guaranteed holiday favorite.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 30

Course: Dessert

Cuisine: American

Calories: 111

Ingredients Equipment Method Notes

Ingredients

  

• 3/4 cup butter, softened
• 1 cup sugar, plus additional for rolling
• 1 large egg, room temperature
• 1/4 cup molasses
• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt

Equipment

• Large Bowl
• Electric Mixer
• Baking Sheets
• Wire racks

Method

 

Make the Dough

1. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in the egg and molasses.
2. In another bowl, combine the flour, ginger, baking soda, cinnamon, cloves and salt. Gradually add this to the creamed mixture and mix well.

Bake the Cookies

1. Preheat oven to 350°F. Roll dough into 1-1/2-in. balls, then roll them in additional sugar.
2. Place the balls 2 inches apart on ungreased baking sheets. Bake for 10-12 minutes, or until puffy and the edges are set.
3. Let cool on the baking sheets for a few minutes before removing to wire racks to cool completely.

Notes

For a Chewy Cookie: The key is to not overbake! Pull the cookies from the oven when they are still puffy and look soft in the center. They will flatten and become chewy as they cool.

Creaming is Key: Don’t skimp on the 5-7 minute creaming time for the butter and sugar. This incorporates air and is crucial for the perfect texture.

Storage: Store cookies in an airtight container at room temperature. They will get even chewier the next day!

WiseRecipes’ Top Tips for the Best Soft Ginger Cookies

These are the non-negotiable secrets to achieving that perfect, deeply chewy molasses cookie every time.

1. Cream for 5-7 Minutes. Seriously. This long creaming time is the foundation of a great cookie. It whips a significant amount of air into the butter and sugar, which creates a lighter, yet still perfectly chewy, texture.
2. Don’t Overbake! This is the most crucial secret to a chewy ginger cookie. Pull the cookies from the oven when they are still puffy and look slightly underbaked in the very center. They will continue to bake on the hot pan and will deflate into that beautiful, crackly, chewy perfection as they cool.
3. Room Temperature Egg is a Must. Adding a cold egg to your beautifully creamed butter and sugar can cause the mixture to “break” or curdle. Using a room temperature egg ensures a smooth, stable emulsion and a better final cookie texture.
4. Roll Generously in Sugar. Don’t be shy! A thick, even coating of granulated sugar is what creates that beautiful, sparkly, crackled top that is the signature look of a perfect ginger molasses cookie.
5. Let Them Cool on the Pan. Leaving the cookies to cool on the hot baking sheet for a few minutes after you pull them from the oven is an important step. It allows the soft centers to finish setting up properly before you move them.

Keep Them Fresh! Storing Your Spiced Cookies

These cookies have a wonderful shelf life and get even chewier the next day!

• Storing: Once the cookies are completely cool, store them in an airtight container at room temperature. They will stay soft and chewy for up to a week. Their flavor actually deepens and improves after the first day!
• Freezing: These cookies freeze wonderfully! You can freeze the baked cookies in a freezer-safe container or bag for up to 3 months. You can also freeze the unbaked dough balls. Just roll them in sugar before baking from frozen, adding a couple of extra minutes to the bake time.

FAQs: Your Soft Ginger Cookie Questions, Answered!

Can I chill the dough?

You can, but it’s not necessary for this recipe, which is great when you’re in a hurry! If your dough feels exceptionally soft and sticky due to a warm kitchen, you can chill it for 30 minutes to make it easier to roll, but an overnight chill is not needed.

My cookies are hard and crispy, not chewy. What happened?

Crispy cookies are almost always the result of overbaking. It’s so important to pull them from the oven when they still look puffy and soft in the center. The 10-12 minute window is a guide; your oven may be hotter. Start checking at 10 minutes!

Can I add a glaze or icing?

You certainly can! A simple lemon or vanilla glaze would be a delicious contrast to the warm spices. Just whisk together about 1 cup of powdered sugar with a tablespoon or two of lemon juice or milk until you have a drizzling consistency.

What kind of molasses should I use?

For the best flavor, use a standard unsulphured molasses (like Grandma’s brand). Avoid using blackstrap molasses, as it has a much stronger, more bitter flavor that can be overpowering in cookies.

Final Thoughts: A Taste of Cozy Tradition

There is nothing more comforting than the aroma of ginger and molasses baking in the oven, especially during the holiday season. These Big, Soft Ginger Cookies are a celebration of those classic, heartwarming flavors. They are a simple joy to bake and an even greater joy to share. I hope they fill your home with warmth and become a cherished part of your baking traditions. Happy baking!