Giant Ginger Cookies Recipe made with butter, molasses, sugar, and warm spices—soft, chewy, and perfect for holiday baking.
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< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Let me tell you something—ginger cookies and I go way back. I still remember my mom pulling trays of them out of the oven around Christmas, the smell of cinnamon and cloves basically wrapping around the whole house. Only difference? Hers were always neat little circles, dainty and perfect. When I started baking on my own, I went the opposite route—giant, hand-sized ginger cookies that you could dunk in hot cocoa without losing half the cookie in the mug.
Funny thing is, the first time I made these, I didn’t even plan on them being huge. I just… got lazy with portioning. I scooped too much dough, and boom—these oversized beauties were born. My family never looked back. Now they ask for “the big ones” every single year. And honestly? I think there’s something kind of magical about holding a cookie that feels like a whole dessert in itself.
Why You’ll Love This Giant Ginger Cookies Recipe?
So here’s the deal. A Giant Ginger Cookies Recipe isn’t about being fancy. It’s about big comfort. These cookies are soft in the middle, with that chewy bite you dream about, but they’ve got this light crispness around the edges that keeps things interesting. The molasses gives them that deep, almost smoky sweetness, and the spices—ginger, cinnamon, cloves—bring the cozy holiday vibes. They’re the kind of cookie that makes you stop mid-bite and go, “Yep, this is it. This is Christmas.”
Plus, let’s be honest… there’s something just fun about oversized cookies. Kids love them because they feel like they’re breaking the rules, and adults love them because it takes them straight back to childhood. Win-win.
Ingredient Notes:
When you’re working with a recipe this simple, the ingredients really do the heavy lifting. A few things to know:
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All-purpose flour – Nothing fancy here, just your classic flour. Gives the cookies the structure they need to hold up that giant size.
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Ground ginger – Don’t skimp. It’s the backbone of these cookies. Freshly ground if you can, but jarred works just fine.
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Cinnamon & cloves – Warmth and depth. Think of them as the supporting cast.
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Butter – Room temperature is key. Cold butter won’t cream properly, and melted butter will mess with the texture.
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Sugar – You’ll use it in the dough and to coat the outside so they sparkle and crunch.
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Eggs – The glue that keeps it all together.
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Molasses – This is the secret sauce. It’s what gives ginger cookies their chewiness and that rich, dark flavor that makes them stand out.
How To Make Giant Ginger Cookies?
Step 1: Mix your dry ingredients.
Whisk together flour, ginger, baking soda, cinnamon, cloves, and salt. Whisking helps keep the spices even—otherwise, you might end up biting into one super-clovey cookie. And no one wants that.
Step 2: Cream the butter and sugar.
This is where the magic starts. Beat the butter until soft, then slowly add sugar until it’s light and fluffy. Add the eggs, one by one, and then the molasses. At this point, your kitchen will smell like pure holiday spirit.
Step 3: Combine wet and dry.
Mix the dry into the wet slowly. Don’t rush it. You’ll end up with a thick dough that’s perfect for rolling into balls.
Step 4: Shape and roll.
Take about ¼ cup of dough at a time (yes, that much—it’s a giant cookie) and roll into balls. Toss each in sugar until they glisten like little snow-dusted ornaments.
Step 5: Bake and cool.
Bake at 350°F for about 12–14 minutes. They’ll puff up and crackle on top—that’s when you know they’re ready. Let them sit for a couple minutes before moving them to a rack. Warning: you will be tempted to eat one warm. Do it. Just don’t burn your tongue.
Storage Options:
These cookies are like that friend who sticks around after the party—they last. Store them in an airtight tin and they’ll stay soft for about a week. If you freeze them, they’ll hold up for months. I’ve even microwaved one for 10 seconds straight from the freezer, and it was basically fresh-baked.
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Variations and Substitutions:
Want to tweak this recipe? Here’s how:
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Chocolate chips – Because chocolate and ginger are secretly soulmates.
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Mini versions – Use a tablespoon of dough instead for bite-sized cookies. Great for cookie exchanges.
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Extra spice – Add nutmeg or cardamom if you like things bold.
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Gluten-free – Use a 1:1 flour substitute. They still turn out great.
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No molasses? – You can use dark corn syrup in a pinch, but I’ll be honest—it’s not quite the same.
What to Serve with Giant Ginger Cookies?
These cookies don’t need much, but if you want to elevate the experience:
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Dunk them in coffee, hot cocoa, or even eggnog.
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Sandwich vanilla ice cream between two cookies (trust me, it’s ridiculous).
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Serve them on a holiday platter with shortbread and sugar cookies—they’ll be the first to go.
Frequently Asked Questions:
Can I make the dough ahead of time?
Yep. Chill it in the fridge up to 3 days. Just let it soften a bit before rolling.
How do I keep them chewy?
Don’t overbake. Pull them out as soon as the tops crackle and the edges look set.
Can I freeze the dough balls?
Absolutely. Freeze them on a tray, then toss in a bag. Bake straight from frozen—just add a couple extra minutes.
And there you go—my Giant Ginger Cookies Recipe, the one that somehow turns a simple Tuesday into a holiday party. They’re oversized, a little messy, and totally irresistible. Which side are you on—team dainty cookie, or team “bigger is better”?
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Giant Ginger Cookies Recipe
Ingredients
For the Dough:
- 4 ½ cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ¼ teaspoon salt
- 1 ½ cups unsalted butter 3 sticks, at room temperature
- 2 cups granulated sugar
- 2 large eggs
- ½ cup unsulfured molasses
For Rolling:
- ¾ cup coarse sugar or granulated sugar
Instructions
Prepare the dry mixture:
- In a medium-sized bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt until evenly combined. Set aside.
Cream the butter and sugar:
- In a large mixing bowl, beat the softened butter until smooth. Gradually add the sugar and continue beating until light and fluffy. Scrape down the sides of the bowl as necessary.
Incorporate eggs and molasses:
- Add the eggs, one at a time, beating well after each addition. Mix in the molasses until fully combined.
Form the dough:
- Using a wooden spoon or low mixer speed, gradually add the flour mixture to the wet ingredients. Stir until a thick dough forms, ensuring the flour is incorporated without overmixing.
Preheat the oven:
- Preheat the oven to 350°F (175°C). Leave baking sheets ungreased.
Shape the cookies:
- Using ¼ cup of dough per cookie, roll into 2-inch balls. Coat each ball by rolling it in sugar. Place the dough balls 2 ½ inches apart on the prepared baking sheets.
Bake and cool:
- Bake for 12 to 14 minutes, or until the cookies are puffed, cracked on top, and light brown around the edges. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
