Big Soft Ginger Cookies Recipe
Okay, picture this: I’ve It’s a chilly autumn evening, the smell of cinnamon and ginger is swirling through the air, and the scent of cloves and pecans is fading away. I’m biting into a perfectly soft, slightly chewy, ridiculously delicious ginger cookie. What is the recipe for Big Soft Ginger Cookies? Forget those snap-in-half ginger cookies – we’re aiming for melt- in-your-mouth goodness. What makes these cookies like gingerbread men? If you love molasses cookies, get ready to fall head over heels for these!
What is the recipe for big soft ginger cookies?
Think of these big soft ginger cookies as the cuddly, comforting cousin of the classic gingerbread. They’re not overly spiced, but they are just perfectly soft, slightly chewy, and a little crunchy. What is the best ginger flavor? What is a drop cookie? The name says it all – big and soft! They’re substantial enough to satisfy a sweet craving without being heavy or cloying. Is it fun to bake with kids? What’s all about that delicious dough and that irresistible ginger aroma?
Why you’ll love this recipe?
Okay, where do I even begin? What I love most about this Big Soft Ginger Cookies Recipe is how incredibly easy it is. Seriously, you don’t need to be a professional baker to pull these off. Even if you’re just starting out, I promise you can make these cookies. The flavor is just incredible – it’s that perfect balance of sweet, spicy, and warm. The ginger is the star, of course, but the molasses adds a depth of flavor that’s just irresistible. And the texture? Oh, the texture! They’re soft and chewy in the center, with just a slight crispness around the edges. It’s pure cookie perfection. Another plus? They’re relatively budget-friendly. You probably already have most of the ingredients in your pantry. And, these cookies are surprisingly versatile. You can enjoy them as an afternoon treat, pack them in lunchboxes, or even give them as gifts. Honestly, I’ve made these for everything from holiday gatherings to casual get-togethers, and they’re always a hit. They always disappear in minutes. Compared to those store-bought ginger snaps? No contest! These are so much fresher, tastier, and just plain better. I’ll never buy cookies again!
How do you make big soft ginger cookies?
Quick Overview
How do I make a big soft ginger cookie? First, you’ll whisk together the dry ingredients. What are some ways to cream together butter and sugar, then add molasses and egg, and gradually add milk. How do I incorporate the dry ingredients into a recipe What is the best way to bake a doughnut? What is the best thing about no special equipment or techniques? Just a few basic ingredients and just love. I’ve been making these for years and I always get perfect results. I always double the recipe and freeze some dough!
Ingredients Notes
For the Cookies:
All-Purpose Flour: This forms the structure of the cookie. I haven’t tried it with gluten-free blends, but it may work!
Baking Soda: This gives the cookies a nice lift and helps them spread.
Ground Ginger: The star of the show! Use a good quality ground ginger for the best flavor.
Cinnamon: Adds a touch of warmth and spice.
Ground Cloves: A little bit goes a long way. These add a depth of flavor that’s just perfect.
Salt: Balances the sweetness and enhances the other flavors.
Unsalted Butter: Use softened butter for easy creaming.
Brown Sugar: Adds sweetness, moisture, and a molasses-like flavor. Pack it well!
Molasses: This is key to the flavor and texture of the cookies. Use unsulphured molasses for the best results.
Egg: Binds the ingredients together.
Vanilla Extract: Enhances the other flavors.
For the optional glaze:
Powdered Sugar: This forms the base of the glaze. Milk: Adds moisture and helps the glaze reach the right consistency. Vanilla Extract: A touch of vanilla enhances the flavor.
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). If you are baking on a baking sheet, line it with parchment paper or silicone baking mat. Do not over bake. How do you prevent cookies from sticking to your mouth? I love parchment paper because it’s easy to find and use. You can even reuse it a few times. Is this step worth it?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt. Set aside. Whisking ensures that all the ingredients are evenly distributed, which is important for the texture of the dough. How do I get cookies? I use a wire whisk for this, but the fork works just fine. Don’t skip this step – it makes a difference!
Step 3: Mix Wet Ingredients
In a large bowl, cream together the butter and brown sugar until light and fluffy. Set aside. What are some of the best ways to do this with an electric mixer? Add the molasses and egg and beat until well combined. The mixture should be smooth and creamy. How do you make a chewy cookie? Make sure your butter is properly softened – not melted! I often forget to take out the butter in advance, so I pop it in the microwave for about 10 seconds.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix cookies. This can result in hard cookies! I like to add the dry ingredients in three additions, mixing on low speed after each addition. Is it okay to mix flour and sugar together as soon as the dough is mixed? Overmixing develops gluten in the flour, which makes the cookies tough. Nobody wants that!
Step 5: Drop by Spoonfuls
Drop by rounded tablespoons onto the prepared baking sheet, leaving about 2 inches between each. I use a cookie scoop to ensure that all the cookies are the same size. This helps them bake evenly. If you don’t have a cookie scoop, you can use the spoon. Just try to make them as uniform as possible. Is it possible to roll dough into balls and flatten them before baking? I prefer to drop them right onto the sheet. Less work for me!
Step 6: Bake
Bake for 8-10 minutes, or until the edges are golden brown and the centers are set. When they come out of the oven, the cookies will look slightly soft but they will firm up as they cool. Don’t overbake them, or they will be dry. I always set a timer for 8 minutes and then check them. Every oven is different, so yours might take a little more or less time. Keep an eye on them!
Step 7: Cool & Glaze (Optional)
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. If you want to glaze the cookies, whisk together the powdered sugar, milk, and vanilla extract until smooth. Set aside. I like to use a fork to drizzle the glaze over the cooled cookies. Can you dip cookies in the glaze? If you want to add sprinkles, do it before the glaze sets.
Step 8: Enjoy!
What are the best big soft ginger cookies? Can you keep these fresh for a few days in an airtight container? I like to store them in a cookie jar on the counter. They also freeze well. What is the best way to store frozen foods in a freezer bag? What is the best way to keep a tahini for several months? Is it safe to eat frozen fruits?
What should I serve it with?
What are some of the best soft ginger cookies? What are some of the best breakfasts to serve with coffee or tea? I love dipping them in my coffee. It’s the perfect morning treat. For brunch, arrange them on a platter with other pastries, fresh fruit, and dozens of beverages. What are some great side dishes to serve at brunch? I always get compliments when I serve them at brunch. As a dessert, serve them warm with ice cream or whipped cream. What is better between cold ice cream and warm cookies? What’s a good snack to serve with milk or hot chocolate? I love curling up on the couch with a good book. My family loves Christmas!
How do you make a big soft ginger cookie?
Here’s some expert advice to help you make the best Big Soft Ginger Cookies ever:
Make sure your butter is properly softened. This is crucial for creating a light and fluffy dough. If your butter is too cold, it won’t cream properly with the sugar. If it’s too melted, the cookies will spread too much. The butter should be soft enough to press your finger into it easily, but not melted. Don’t overmix the dough. Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until just combined. Stop mixing as soon as the dough comes together. Use a cookie scoop to ensure that all the cookies are the same size. This helps them bake evenly. If you don’t have a cookie scoop, you can use a spoon, but try to make them as uniform as possible. Don’t overbake the cookies. They should be golden brown around the edges and slightly soft in the center. They will firm up as they cool. Overbaking will result in dry cookies. Let the cookies cool completely before glazing them. If you glaze them while they’re still warm, the glaze will melt and run off. Experiment with different spices. You can add a pinch of nutmeg, allspice, or cardamom to the dough for a unique flavor twist. I sometimes add a little bit of orange zest for a citrusy note. Store the cookies in an airtight container to keep them fresh. They will keep for several days at room temperature, or you can freeze them for longer storage.
What are some Storing and Reheating Tips?
How do I store these big soft ginger cookies? At room temperature: Store cookies in an airtight container for up to 3 days. I like to keep them in a cookie jar on the counter. They will stay soft and chewy. In the refrigerator: Store cookies in an airtight container for up to 1 week. They may become slightly firmer, but they will still be delicious. Let them come to room temperature before serving. In the freezer: How do you store cookies in a freezer safe container? Can you eat them frozen or thawed? If you’re glazing cookies, it’s best to do it right before serving. Can unglazed cookies store as well as glazed ones? Can glaze become soggy over time? If you want to freeze glazed cookies, wrap them individually in plastic wrap and then place them in a freezer bag. How do you keep a glaze from sticking together?
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Final Thoughts
What is your favorite big soft ginger cookie recipe? Is it easy, delicious, and always a crowd pleaser? The warm ginger spice, the soft and chewy texture, and the simplicity of the recipe make it a winner. If you’re looking for a cookie that’s both comforting and satisfying, you have found it! What are some of my favorite cookie recipes? I can’t wait to hear how yours turn out! What do you think of this recipe? Don’t forget to rate the recipe. What are some ideas for a variation?
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Big Soft Ginger Cookies Recipe
IngredientsÂ
Main Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 0.75 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon salt
- 0.75 cup butter softened
- 1 cup white sugar
- 1 large egg
- 1 tablespoon water
- 0.25 cup molasses
- 0.25 cup white sugar for rolling
Instructions
Preparation Steps
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses.
- Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut-sized balls, and roll them in the remaining sugar. Place the cookies 2 inches apart onto ungreased cookie sheets, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
