Giant Ginger Cookies Recipe

Close-up of a soft and chewy cookie with a crackled sugar-dusted top.

Prep Time 20

Cook Time 13

Cooling Time 16

Total Time 49

Large, soft, and spiced with ginger, cinnamon, and molasses, these Giant Ginger Cookies offer a chewy center with crisp edges—perfect for holiday gatherings or cozy afternoons.

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Servings

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

To prepare these cookies gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour that contains xanthan gum. The texture may be slightly less chewy but will still result in soft, spiced cookies.

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