Soft Ginger Cookie Recipe

Try our Big Soft Ginger Cookies recipe, a beloved old-fashioned Christmas treat.

Whether you're leaving a plate out for Santa or using them as a delicious ginger crust for your holiday baking, these cookies are bound to become a favorite.

They also make a great cookie exchange recipe you can share with friends and family this holiday baking season.

Ginger snap style cookies are always a hit at the holidays. This cookie recipe bakes up nice soft and chewy ginger flavored cookies.

Homemade ginger cookies with molasses can be baked so they are big and soft, or crunchy.

These cookies are perfect for dunking in a cup of coffee after your holiday meal.

I have made Ginger Bread Men cookies before but I have never made soft ginger cookies before.

Christmas Cookie Exchange Cookie Recipes

Ginger Molasses Cookies are perfect for your Christmas cookie exchange. Bake up a double batch of homemade ginger cookies for your cookie exchange.

To make them extra special you can drizzle them in a powdered sugar glaze. Or dip one half of the cookie in melted chocolate.

I was very happy with the way the cookies came out. They had a nice ginger flavor and tasted really yummy with a cup of coffee.

I made them at the beginning of the week and was lucky that there was enough left to make my crust by Wednesday.

Recipe Expert Tips

• This soft ginger cookie recipe will make about 30 large 3-inch cookies. You could make double the number of cookies if you make smaller cookies.
• I used a metal tablespoon to measure the cookie dough before rolling the ginger cookie dough into large balls. 
• Using a cookie dough scoop is the trick to baking uniform sized cookies. 
• If making smaller cookies decrease the baking time to 8 to 11 minutes.
• Over baking will yield crispy cookies.

How To Make Big Soft Ginger Cookies

Soft Ginger Cookie Ingredients

• butter, softened
• granulated sugar
• a large egg
• dark molasses
• all-purpose unbleached flour
• ground ginger
• baking soda
• ground cinnamon
• ground cloves
• salt
• additional sugar in a small bowl

Directions for making soft Ginger Cookies

1. Preheat the oven to 350 F. degrees.
2. Prepare a large cookie sheet by lining it with parchment paper.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Beat in the egg and molasses.
5. In a separate bowl whisk the flour, ginger, baking soda, cinnamon, cloves, and salt together.
6. Gradually add the dry ingredients to the creamed mixture and mix well with a wooden spoon.
7. Use a metal tablespoon to scoop the dough and roll the dough into balls, then roll in dough ball in the sugar a bowl to coat all sides.
8. Place each dough ball 2 to 3 inches apart on the prepared baking sheet.
9. Bake at 350 F. for 12 to 15 minutes or until puffy and golden around the edges.
10. Cool for 5 minutes then remove the cookies from the cookie sheet and cool on a wire rack.
11. Makes about 2 to 2 ½ dozen soft ginger cookies.

Soft Ginger Cookie Recipe Expert Tips

• This soft ginger cookie recipe will make about 30 large 3-inch cookies. You could make double the number of cookies if you make smaller cookies.
• I used a metal tablespoon or a 1 inch cookie dough scoop to measure the cookie dough before rolling the ginger cookie dough into large balls.
• Using a cookie dough scoop is the trick to baking uniform sized cookies.
• If making smaller cookies decrease the baking time to 8 to 11 minutes.
• Over baking will yield crispy cookies.
• Big Soft Ginger Cookies are delicious used as a cheese cake crust. I used them when I made my Eggnog Cheesecake recipe.

Helpful products for Christmas Cookie baking

Affiliate links below.

• Mixing bowls should be large enough to mix the cookie dough or icings.
• My Favorite Christmas Cookie Cutters for cut out cookies.
• Large Baking Sheets: I have 4 of these and they really make baking cookies so much easier.
• Cookie Dough Scoops: This is the secret to making perfectly shaped cookies every time.
• Parchment Paper: Keeps cookies from sticking and over browning. Makes clean up a breeze.
• Wooden Rolling Pin: A good rolling pin is a must for rolling out perfect Christmas cookies every time.
• Cooling Racks: Cookies need to cool and a cooling rack allows air to circulate and helps the hot cookies cool quicker. It also makes drizzling baked cookies with melted chocolate or powdered sugar drizzle easier.
• Thin Metal Spatula: A wide flat metal spatula helps lift the cookies off the baking sheet without damaging the edges and keep the hot cookies from breaking when transferring them to the cooling rack.
• Spritz Cookie Press: A must have for making tradition Spritz Cookies for Christmas.
• Christmas Cookie Boxes: Planning a cookie exchange or love to share your Christmas cookies? Cookie Gift Boxes are perfect to keep the cookies from getting crushed.

More Christmas Cookies

Click below to see more Christmas cookie recipes.

Pin or Print the Big Soft Ginger Cookies recipe below.

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Big Soft Ginger Cookie Recipe

Arlene Mobley - Flour On My Face

Thick and chewy soft Ginger Cookies are an old fashioned Christmas cookie recipe made with molasses. These cookies are perfect served with coffee. The cookies can also be used to make a ginger cookie crust for a cheesecake.

5 from 6 votes

Rate this Recipe

Print Recipe Pin Recipe Save Recipe Saved!

Click here to add your own private recipe notes.

Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Cool 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 15 Servings

Calories 175 kcal

Ingredients  

1x2x3x

• ▢ ¾ cup butter (softened)
• ▢ 1 cup sugar
• ▢ 1 large egg
• ▢ ¼ cup molasses
• ▢ 2 ¼ cups all-purpose flour
• ▢ 2 teaspoon ground ginger
• ▢ 1 teaspoon baking soda
• ▢ ¾ teaspoon ground cinnamon
• ▢ ½ teaspoon ground cloves
• ▢ ¼ teaspoon salt
• ▢ ½ cup granulated sugar (for rolling)

Follow Flour On My Face on Pinterest

Instructions 

• In a large bowl, cream butter and sugar until light and fluffy.
• Beat in egg and molasses.
• Combine the flour,ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
• Roll dough into 1 ½ inch balls, then roll in sugar.
• Place 2 inches apart on a ungreased baking sheets.
• Bake at 350 for 10 to 12 minutes or until puffy and lightly browned.
• Remove to wire racks to cool

Video

Recipe Expert Tips

Recipe from the Country Woman Magazine Oct/Nov 2010 issue.

• This soft ginger cookie recipe will make about 30 large 3-inch cookies. You could make double the number of cookies if you make smaller cookies.
• I used a metal tablespoon to measure the cookie dough before rolling the ginger cookie dough into large balls.
• Using a cookie dough scoop is the trick to baking uniform sized cookies.
• If making smaller cookies decrease the baking time to 8 to 11 minutes.
• Over baking will yield crispy cookies.
• Big Soft Ginger Cookies are delicious used as a cheese cake crust. I used them when I made my Eggnog Cheesecake recipe. 

Nutrition

Serving: 2CookiesCalories: 175kcalCarbohydrates: 39gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 14mgSodium: 132mgPotassium: 127mgFiber: 1gSugar: 25gVitamin A: 38IUCalcium: 31mgIron: 1mg

Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

Buy 12 Days of Christmas Cookies eBook

Celebrate Christmas in style by hosting a Christmas Cookie Exchange this year.

Grab the Free Christmas Cookie Exchange Printables pack designed for Flour On My Face readers.