I perfected a Soft Ginger Cookies recipe dusted in a thin sugar shell that hides a simple baking trick.

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I’ve always loved ground ginger, but not the thin crunchy gingersnaps, so I started messing with textures and eventually landed on these Giant Ginger Cookies that are big, soft and almost pillowy. A spoonful of molasses gives them that deep dark chew that keeps every bite interesting, and the edges hold just enough give so you still get a little tug when you bite in.

After ruining a few pans and learning when to pull them, I finally hit the balance. If you think you know ginger cookie, try these Chewy Ginger Cookies and see what you been missing.

Ingredients

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All purpose flour: mainly carbs, some protein, gives structure and chewiness to cookies.
Brown sugar: adds sweetness, moisture, caramel notes, slight minerals from molasses.
Molasses: deep, rich sweetness, iron and calcium traces, makes cookies dark and chewy.
Butter and shortening: fats add tenderness, richness, and soft texture, not exactly healthy.
Egg: provides protein and moisture, helps bind dough and create lift.
Ground ginger: spicy, warming flavor, may aid digestion, gives classic ginger snap taste.
Cinnamon and cloves: warm spices, aromatic, tiny antioxidants, boost flavor complexity.
Granulated and sanding sugar: sweetens, creates crisp edges when rolled in sanding sugar.

Ingredient Quantities

2 1/4 cups all purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

3/4 cup packed light brown sugar

1/2 cup granulated sugar

1/4 cup granulated sugar, extra

1/2 cup unsalted butter, softened

1/2 cup vegetable shortening

1 large egg

1/4 cup molasses, preferably dark

1 teaspoon vanilla extract

Coarse sanding sugar, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment or a silicone mat, rack in the middle of the oven.

2. Whisk together 2 1/4 cups all purpose flour, 2 teaspoons ground ginger, 1 teaspoon baking soda, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/2 teaspoon salt in a bowl.

3. In a large bowl or stand mixer bowl cream 1/2 cup softened unsalted butter, 1/2 cup vegetable shortening, 3/4 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes; scrape the sides.

4. Beat in 1 large egg, 1/4 cup molasses (preferably dark) and 1 teaspoon vanilla extract until just combined, dont overmix.

5. Add the dry ingredients to the wet in two additions and mix on low until just combined, scraping the bowl so no streaks of flour remain.

6. Cover and chill the dough for 30 to 60 minutes so it firms up a bit and the cookies stay thick and chewy; you can refrigerate longer if you want.

7. Put the extra 1/4 cup granulated sugar in a small bowl and stir in coarse sanding sugar if using. Scoop golf ball sized portions about 2 1/2 tablespoons each, roll into balls and roll each ball in the sugar to coat, then gently press to slightly flatten.

8. Space cookies about 2 inches apart on the prepared sheets and bake for 10 to 12 minutes for big cookies, until the edges are set and tops have cracked but centers still look soft.

9. Let cookies cool on the baking sheet 5 to 10 minutes so they set, then transfer to a wire rack to cool completely.

10. Store cooled cookies in an airtight container at room temp to keep them soft and chewy.

Equipment Needed

1. Oven (preheat to 350°F, rack in the middle)
2. 2 baking sheets lined with parchment paper or silicone baking mats
3. Large mixing bowl and a medium bowl for the dry ingredients
4. Stand mixer or handheld electric mixer, or a sturdy wooden spoon if you wanna do it by hand
5. Measuring cups and spoons plus a tablespoon for scooping
6. Whisk for the dry mix and a rubber spatula to scrape the bowl
7. Cookie scoop about 2 1/2 tablespoons or use a kitchen spoon to portion balls
8. Small bowl for the extra sugar and a wire cooling rack for finishing the cookies

FAQ

Q: Why do we use both butter and vegetable shortening in this recipe? A: Butter gives the cookies rich flavor but melts faster, shortening helps them stay tall and soft, so together you get great taste and chewy, thick cookies. If you skip shortening the cookies will spread more and be a bit thinner.

Q: Do I need to chill the dough and for how long? A: Chill for 20 to 30 minutes if you want bigger, thicker cookies that dont spread too much. You can also chill overnight for deeper flavor, just add 1 to 2 minutes to baking time if dough is cold.

Q: How do I make sure the cookies come out big, soft and chewy? A: Use more brown sugar than white, dont overmix, and pull the cookies out when edges are set but centers still look a little soft. Bake at 350 F for about 10 to 12 minutes depending on size, then let them cool on the sheet for 5 minutes to finish cooking.

Q: Can I freeze the dough or finished cookies? A: Yes. Freeze scooped dough balls on a tray until solid then transfer to a bag, bake from frozen adding 1 to 2 minutes to time. Baked cookies freeze fine up to 3 months, thaw at room temp.

Q: My cookies spread too much, what went wrong? A: Usually butter too soft, dough too warm, or not enough flour. Chill the dough, measure flour properly (spoon and level), or add a tablespoon or two of flour. Also oven temp too low can make them spread, so preheat fully.

Q: Can I substitute the molasses or change the sugar topping? A: Dark molasses is best for that deep ginger cookie flavor, but light molasses works too, flavor will be milder. You can skip sanding sugar or roll dough in the extra 1/4 cup granulated sugar or coarse sanding sugar for a sparkly crackled top.

Big Soft And Chewy Ginger Cookies Recipe Substitutions and Variations

All-purpose flour: swap for a 1-to-1 gluten-free all-purpose blend (make sure it contains xanthan gum). It’ll be a bit more fragile, so chill the dough before baking.
Butter + vegetable shortening: use 1 cup (2 sticks) unsalted butter instead of the combo. Richer flavor, but cookies may spread more, so chill the dough 30 minutes.
Egg: replace with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let rest 5 minutes) per egg. Good binder and chew, though texture can be slightly denser.
Molasses: swap with dark corn syrup 1:1 for similar body, or use pure maple syrup 1:1 for a different, sweeter flavor. Both can make cookies spread a little more so keep an eye on bake time.

Pro Tips

– Measure the flour by spooning it into the cup and leveling it off instead of scooping, otherwise your dough will end up dry and crumbly. If you want chewier cookies, chill the dough at least 2 hours or overnight, it firms up and the flavors deepen.

– Use dark molasses for a richer, spicier flavor, and warm it a bit so it blends easier with the egg, dont pour it cold into the mixer or youll get streaks. Roll the dough balls in the extra granulated sugar or sanding sugar right before baking to encourage those pretty cracks and a slight crunchy edge.

– Underbake on purpose, pull them when the edges are set but the centers still look soft, they continue to cook on the sheet and stay chewy. Let them rest on the baking sheet for 5 to 10 minutes before moving, rushing this will make them fall apart.

– For consistent results use an oven thermometer and rotate pans halfway through the bake, ovens vary a lot. If you wanna keep cookies soft longer, store cooled cookies in an airtight container with a slice of bread or a few apple slices, theyll keep moisture in.

Big Soft And Chewy Ginger Cookies Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I perfected a Soft Ginger Cookies recipe dusted in a thin sugar shell that hides a simple baking trick.

Servings

servings

Calories

119

kcal

Equipment: 1. Oven (preheat to 350°F, rack in the middle)
2. 2 baking sheets lined with parchment paper or silicone baking mats
3. Large mixing bowl and a medium bowl for the dry ingredients
4. Stand mixer or handheld electric mixer, or a sturdy wooden spoon if you wanna do it by hand
5. Measuring cups and spoons plus a tablespoon for scooping
6. Whisk for the dry mix and a rubber spatula to scrape the bowl
7. Cookie scoop about 2 1/2 tablespoons or use a kitchen spoon to portion balls
8. Small bowl for the extra sugar and a wire cooling rack for finishing the cookies

Ingredients

2 1/4 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup granulated sugar, extra
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1 large egg
1/4 cup molasses, preferably dark
1 teaspoon vanilla extract
Coarse sanding sugar, optional

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment or a silicone mat, rack in the middle of the oven.
Whisk together 2 1/4 cups all purpose flour, 2 teaspoons ground ginger, 1 teaspoon baking soda, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/2 teaspoon salt in a bowl.
In a large bowl or stand mixer bowl cream 1/2 cup softened unsalted butter, 1/2 cup vegetable shortening, 3/4 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes; scrape the sides.
Beat in 1 large egg, 1/4 cup molasses (preferably dark) and 1 teaspoon vanilla extract until just combined, dont overmix.
Add the dry ingredients to the wet in two additions and mix on low until just combined, scraping the bowl so no streaks of flour remain.
Cover and chill the dough for 30 to 60 minutes so it firms up a bit and the cookies stay thick and chewy; you can refrigerate longer if you want.
Put the extra 1/4 cup granulated sugar in a small bowl and stir in coarse sanding sugar if using. Scoop golf ball sized portions about 2 1/2 tablespoons each, roll into balls and roll each ball in the sugar to coat, then gently press to slightly flatten.
Space cookies about 2 inches apart on the prepared sheets and bake for 10 to 12 minutes for big cookies, until the edges are set and tops have cracked but centers still look soft.
Let cookies cool on the baking sheet 5 to 10 minutes so they set, then transfer to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temp to keep them soft and chewy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.