3 stacks of homemade Big soft ginger cookies on a holiday dessert stand

Big Soft Ginger Cookie Recipe


Big Soft Ginger Cookie recipe

This old-fashioned Big Soft Ginger Cookie recipe bakes up beautiful 3 inch round soft and chewy ginger cookies just like grandma made. These homemade ginger cookies are a great Christma cookie exchange recipe.

Soft Ginger Cookies are perfect with a glass of milk or can be baked for your Christmas cookie exchange.



  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 1/4 cups all-purpose flour
  • 2 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup additional sugar in a small bowl


  1. Preheat 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 1/2 dozen soft ginger cookies.

  • Category: Cookies
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1 Cookie
  • Calories: 118

Keywords: soft ginger cookie recipe, ginger cookies, homemade ginger cookie crust, old fashioned Christmas cookies, Cookie exchange cookie recipe

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