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:
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!

🖨️ Print this recipe/ Download PDF



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