Big Soft Ginger Cookies

These big, soft ginger cookies are packed with cozy spices and molasses, finished with a crackly sugar coating. They stay soft for days, making them perfect for baking ahead or gifting.

Prep time: 15 minutes

Chill time: 1 hour

Bake time: 10–12 minutes per batch

Total time: About 1.5 hours

Yields: About 20 large cookies

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Ingredients:

• 2 ¼ cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp baking soda
• ¾ tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• ¼ cup unsulphured molasses
• Extra granulated sugar, for rolling

Instructions:

1. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.
2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the molasses.
3. Gradually mix in the dry ingredients until combined. Cover and chill dough for at least 1 hour.
4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
5. Roll dough into 1.5-inch balls and roll each ball in granulated sugar. Place 2 inches apart on prepared sheets.
6. Bake 10–12 minutes, until edges are set but centers are still soft.
7. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Serving Tip:

These cookies are amazing on their own or with a scoop of vanilla ice cream sandwiched in the middle for a summer treat!

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