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Big Soft Ginger Cookies

These big, soft ginger cookies are infused with warm spices and a hint of molasses, making them a comforting and nostalgic treat perfect for sharing.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger Freshly grated ginger can be used for more flavor.
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground cloves
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.75 cups unsalted butter, softened
  • 1 cup granulated sugar Plus extra for rolling.
  • 1 cup dark brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.25 cup unsulfured molasses

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter with both granulated and brown sugars until light and fluffy.
  4. Beat in the egg, vanilla extract, and molasses until fully combined.
  5. Gradually add the flour mixture to the wet ingredients, stirring until just combined. Don’t overmix!
  6. Scoop out tablespoons of dough, roll them into balls, and then roll each ball in granulated sugar.
Baking
  1. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes or until they start to firm up but are still soft in the center.
  3. Allow the cookies to cool on a baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a stronger ginger flavor, add an extra teaspoon of ginger. Don't overbake to maintain softness. Chilling the dough for 30 minutes can help with shape and flavor.