Home Christmas Giant and Soft Ginger-Spice Cookies

Giant and Soft Ginger-Spice Cookies

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These Ginger Spice Cookies are a perfect fall cookie as and a delightful, delicious Christmas cookie too! Richly spiced, soft, and chewy, these ginger cookies also make a scrumptious treat all year.

Though we so often think of Ginger cookies in the autumn and at Christmas, truly, they seem to always find their way onto my baking list.

Someone somewhere is always requesting one. And I’m more than happy to bake a batch. 

The richly spiced flavors of ginger, cinnamon, cloves, and molasses are a comforting and familiar blend that evokes memories of warmth and love, and laughter.

It’s a favorite cookie recipe with us — no matter what the season.

Unlike the U.K.’s favored delectable Ginger Biscuit, which generally has a crisp texture, this particular recipe yields soft, giant-size cookies that are equally delicious and a perfect treat. Pair with a glass of milk, a cup of hot tea, or coffee. It makes me happy just thinking about it.

Ingredients for Ginger Cookies

Pantry Ingredients:
The usual ingredients of — all-purpose flour (and I like to spoon and level mine), baking soda, white sugar, brown sugar, and molasses.

Spices:
Gather these spices for these fragrant cookies – ground ginger, ground cinnamon, and ground cloves. Additionally, you will need salt and freshly ground black pepper.

Additional Ingredients:
You will also need 3/4 cup of softened butter and one large egg

How to Make Ginger Cookies

Sift together the dry ingredients; flour, baking soda, and spices, and then set aside.

Using a stand mixer or in a large bowl, cream the butter, sugar, and brown sugar together until light and fluffy; about 2 to 3 minutes. Beat in the egg, vanilla, and molasses.

Gradually stir in the sifted dry ingredients into the butter mixture until a smooth dough forms. Chill the dough while you preheat the oven.

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper for easy cleanup.

Scoop dough with a cookie scoop and then roll into balls; dredge in the remaining sugar. Place the cookies on the prepared baking sheet about 2 inches apart.

Bake for 11 to 12 minutes. Allow the cookies to cool on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container.

Tips for Making Ginger Cookies

  • Chill the dough for up to 30 minutes before baking. I like to make the dough and chill it while the oven preheats. If you chill the dough for more than 2 hours, let it sit at room temperature for 30 minutes to achieve the right cookie spread while baking.
  • After baking the cookies, let them sit on the cookie sheet for 4 to 5 minutes before cooling completely on a rack.
  • Adjust baking time according to the size of the cookie. I’m using a 2-tablespoon cookie scoop. In my oven, the cookies are perfect at 12 minutes.

If You Love Ginger, Try These:

  • Healthy and Easy Banana Ginger Muffins
  • Gingerbread Cookies: German Inspired
  • A Soft and Spicy Gingerbread Bundt Cake for the Holidays
  • Gingerbread Latte: At Home

More Cookie Recipes We Love

  • Classic Scottish Shortbread for your Christmas Cookie Tray
  • Buckingham Palace Shortbread Cookies
  • Scottish Millionaire Shortbread: A Favorite Holiday Treat
  • Royale Coconut Macadamia Nut Chocolate Chip Cookies
  • Maple Pecan Oatmeal Raisin Cookies

Giant and Soft Spiced Ginger Cookies

Yield:
24 cookies
Prep Time:
15 minutes
Cook Time:
10 minutes
Additional Time:
3 minutes
Total Time:
28 minutes

These Spiced Ginger Cookies are the perfect fall and Christmas cookie! The richly spiced flavors of ginger, cinnamon, cloves, and molasses are a comforting and familiar blend that evokes memories of warmth and love, and laughter.


Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly cracked pepper
  • 3/4 cup butter, softened (12 tablespoons)
  • 1/2 cup white sugar, plus 3 tablespoons (divided)
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/4 cup molasses

Instructions

  1. In a medium bowl, sift together the flour, ground ginger, baking soda, cinnamon, cloves, salt, and pepper. Set aside.
  2. In a large bowl, cream together the butter, 1/2 cup white granulated sugar, and brown sugar until light and fluffy; about 2 minutes. Beat in the egg and molasses. Then gradually stir in the sifted dry ingredients into the butter, molasses mixture until a smooth dough forms. Chill the dough while you preheat the oven.
  3. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper for easy cleanup.
  4. Scoop dough with a cookie scoop and then roll into balls; dredge in the 3 tablespoons remaining sugar. Place the cookies on the prepared baking sheet about 2 inches apart.
  5. Bake for 11 to 12 minutes. Allow the cookies to cool on the baking sheet for about 4 to 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

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Nutrition Information:

Yield: 24

Serving Size: 1

Amount Per Serving:

Calories: 141Total Fat: 6gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 8mgSodium: 133mgCarbohydrates: 21gFiber: 0gSugar: 11gProtein: 1g

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