Big Soft Ginger Cookies

Your New Favorite Cookie: Big, Soft, & Perfectly Spiced

Hey there, friend! Isla here. Can we just take a moment to appreciate the pure magic of a truly incredible ginger cookie? I’m not talking about a thin, snappy gingersnap (though I love those, too!). I’m talking about a BIG, BAKERY-STYLE ginger cookie—the kind that’s soft and chewy in the center, with that iconic sugary crackle top and a warm, spicy flavor that feels like a hug from the inside out.

This right here? This is my ultimate go-to recipe. It’s the one I make for cookie swaps, to stuff into gift boxes for neighbors, and to keep a secret stash in my freezer for… well, for emergencies. You know the kind. The “I need a sweet treat with my afternoon coffee” emergency or the “It’s Tuesday and I deserve something wonderful” emergency. These cookies are the solution.

This is a double batch because, trust me, you’ll want plenty. They’re surprisingly simple to whip up, but they taste like you spent all day in the kitchen. That’s the BiteTide promise: maximum flavor, zero fuss. So, tie on your favorite apron, preheat that oven, and let’s bake a batch of pure, spiced joy together.

Print

A Kitchen Full of Memories & Molasses

This recipe always takes me right back to my grandma’s warm, always-smelled-like-cinnamon kitchen. She was a powerhouse of a woman who believed any problem could be solved with a cup of tea and a homemade cookie. Every holiday season, her countertops would be covered in tins of treats, but her soft ginger cookies were the crown jewel.

I remember standing on a wobbly wooden stool next to her, my small hands covered in flour, “helping” her roll the dough balls in sugar. She’d let me sneak a tiny pinch of raw dough (a chef’s privilege, she’d whisper with a wink) and the deep, rich smell of the molasses would hit my nose. It wasn’t just about the cookies; it was about the laughter, the stories she’d tell, and the feeling of being part of something special. That’s the feeling I try to bake into every single batch I make now. It’s a taste of nostalgia, of love, and of home. I hope these cookies become a part of your own family’s story, creating cozy memories one delicious bite at a time.

Gathering Your Flavor Crew

Here’s everything you’ll need to create this spiced masterpiece. Don’t be intimidated by the list—it’s mostly pantry staples! I’ve included my favorite chef insights and swaps to make this recipe work for you.

• 4 tbsp White Sugar (for rolling): This is the secret to that gorgeous, sparkly crackle-top finish. The coarse sugar you see in the photos is actually turbinado or sanding sugar, which gives an extra crunch and sparkle, but regular granulated white sugar works perfectly too!
• 4 ½ cups All-Purpose Flour: The foundation of our cookie. For a slightly more tender cookie, you can swap in 1 cup of cake flour, but all-purpose is ideal for that perfect chew.
• 4 tsp Ground Ginger: The star of the show! This gives that signature warm, peppery kick. Make sure your spice is fresh for the most vibrant flavor. If you’re a ginger fiend like me, feel free to bump it up to 5 teaspoons.
• 2 tsp Baking Soda: Our leavening agent. It helps the cookies puff up and gives them that perfect lift. Check the expiration date! Old baking soda can lead to flat cookies.
• 1 ½ tsp Ground Cinnamon: The warm, sweet counterpart to the ginger. It adds a familiar, cozy depth.
• 1 tsp Ground Cloves: A powerful spice that brings an intense, warm aroma. A little goes a very long way here.
• ½ tsp Salt: Do not skip this! Salt is a flavor enhancer. It makes all the spicy, sweet notes pop and balances the molasses beautifully.
• 1 ½ cups Butter, softened: I use unsalted butter so I can control the salt level. “Softened” is key! It should be cool to the touch but leave a slight indent when you press it. For a dairy-free version, a high-quality plant-based butter works wonderfully.
• 2 cups White Sugar: Combined with the butter, this creates the base of our dough and adds sweetness and tenderness.
• 2 large Eggs: They bind everything together and add structure and richness. Bring them to room temperature for a smoother, more emulsified dough.
• ½ cup Molasses: The soul of the ginger cookie! It provides that deep, almost bittersweet flavor and incredible moisture. I prefer “robust” or “dark” molasses for the strongest flavor, but any kind will work. Not a fan of its intensity? You can use half molasses, half maple syrup.
• 2 tbsp Water: A little extra hydration to bring the dough together perfectly.

Let’s Bake! Your Foolproof Guide to Cookie Perfection

Ready to make some magic? Follow these steps, and you’ll be a ginger cookie pro in no time. I’ve sprinkled in all my best tips to ensure your batch is absolutely perfect.

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Chef’s Hack: I don’t own a dozen baking sheets, so I always keep a cool one on standby. Putting dough on a warm sheet will make the cookies spread too much! Parchment is non-negotiable for easy cleanup and preventing sticking.
2. Whisk the Dry Team: In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. Whisking is better than sifting here—it evenly distributes the baking soda and spices so every single bite is perfectly spiced. Give it a good, thorough mix.
3. Cream the Butter & Sugar: In a large bowl (I use my stand mixer with the paddle attachment, but a hand mixer works great too), cream together the softened butter and 2 cups of sugar. Beat it on medium-high speed for 2-3 minutes, until it becomes light, pale, and fluffy. This step incorporates air, which is key for a lovely texture. Don’t rush it!
4. Bring in the Wet Ingredients: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, pour in the molasses and water. Mix until the batter is smooth and beautifully dark. It might look a little curdled at this point—that’s totally normal, I promise!
5. Combine Gently: Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. The second you no longer see streaks of flour, STOP! Overmixing is the enemy of a tender cookie, as it develops the gluten in the flour and can make them tough.
6. Shape and Sugar: Pour your 4 tablespoons of sugar into a small bowl. Using a cookie scoop (a 1.5-tablespoon size is perfect for this), portion out the dough and roll it between your palms to form smooth, 1.5-inch balls. Roll each ball generously in the sugar until fully coated. This is a great job for little helpers!
7. Bake to Crackly Perfection: Place the dough balls about 2 inches apart on your prepared baking sheets. They need room to spread! Bake for 9-11 minutes. You’re looking for set edges but soft, puffy centers. The tops will have that gorgeous crackle. Chef’s Secret: For the ultimate softness, underbake them slightly. Take them out when they still look a tiny bit underdone in the middle—they’ll finish setting up on the hot pan.
8. The Cool Down: This is the hardest part! Let the cookies cool on the baking sheet for at least 5 minutes. They are too soft to move right out of the oven. After 5 minutes, use a spatula to transfer them to a wire rack to cool completely. This stops the cooking process and gives them that ideal chewy texture.

How to Serve These Spiced Gems

Honestly, these cookies are spectacular all on their own, still slightly warm from the oven. But if you want to level up your presentation, here are a few ideas. Pile them high on a rustic wooden board or in a cheerful vintage tin for gifting. For the ultimate cozy moment, serve one (or two!) alongside a hot mug of coffee, a chai latte, or a glass of cold milk. They also make an incredible ice cream sandwich—just sandwich a scoop of vanilla bean or cinnamon ice cream between two cookies. You’re welcome.

Ride the Flavor Wave: Creative Twists

Once you’ve mastered the classic, try playing with these fun variations!

• Citrus Zing: Add 1 tsp of finely grated orange zest to the dough. The bright citrus notes cut through the warmth of the spices beautifully.
• Bold & Peppery: Stir in ½ tsp of freshly ground black pepper. It sounds wild, but it adds a sophisticated, bold warmth that is absolutely incredible.
• Chewy Ginger Surprise: Fold in ½ cup of finely chopped crystallized ginger for little bursts of intense, chewy ginger flavor in every bite.
• White Chocolate Drizzle: Melt some white chocolate and drizzle it over the completely cooled cookies. The sweet, creamy chocolate pairs perfectly with the spice.
• Gluten-Free Swap: Use a 1:1 gluten-free all-purpose flour blend. I’ve had great success with Bob’s Red Mill and Cup4Cup blends.

Isla’s Kitchen Notes

This recipe has been through it all with me! I once accidentally doubled the cloves (a true horror story—they were inedible!) and another time, in a frantic pre-holiday rush, I forgot the baking soda entirely (hello, ginger hockey pucks!). So learn from my mistakes: measure your spices with love and double-check your leavening agents!

This dough is also a dream for make-ahead magic. You can scoop the dough balls, freeze them solid on a baking sheet, and then transfer them to a zip-top bag. Then, you can bake frozen cookies anytime a craving hits—just add 1-2 minutes to the baking time. Having a bag of these in my freezer is my secret weapon for being the “hero” who always has homemade cookies at the ready.

Your Questions, Answered!

Q: My cookies spread too much and turned out flat. What happened?
A: This is usually one of three things: 1) Your butter was too warm. Make sure it’s softened, not melted. 2) Your baking soda might be old and lost its potency. 3) You placed the dough on a warm baking sheet. Always use a cool sheet for each batch!

Q: My cookies are too cakey and puffy, not chewy. How can I fix that?
A: This typically means you overmixed the dough after adding the flour, or you measured the flour by scooping directly from the bag with the measuring cup (which packs it down). Next time, fluff your flour in the bag, spoon it into your measuring cup, and level it off. And remember, mix until *just* combined!

Q: Can I use blackstrap molasses?
A: I don’t recommend it. Blackstrap molasses is very bitter and strong. It will overpower the other flavors. Stick with light, dark, or robust molasses for the best balance of sweetness and spice.

Q: The dough is really sticky and hard to roll. Help!
A: No worries! Pop the bowl of dough into the refrigerator for 20-30 minutes. This will firm up the butter and make the dough much easier to handle. Chilling the dough also helps prevent overspreading.

Nutritional Information (Approximate, Per Cookie)

Calories: 130kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 85mg | Sugar: 11g

Please note: This is an estimate provided for informational purposes only. Actual values will vary based on specific ingredients used and any substitutions made.

These Big Soft Ginger Cookies are the ultimate holiday treat! Soft, chewy, and packed with warm spices, they’re perfect for gifting, sharing, or enjoying with a cup of tea. Easy to bake and endlessly customizable, this bakery-style recipe brings cozy festive vibes to your kitchen all season long.