Big Soft Ginger Cookies Recipe Easy Homemade Cozy Treat for Fall

Posted on January 7, 2026

big soft ginger cookies - featured image

There’s something about the smell of ginger, cinnamon, and molasses wafting through the kitchen that just feels like home. I still remember the first time I pulled these big soft ginger cookies out of the oven—my toddler was toddling around, and I was juggling a million things, but that warm, spicy scent stopped me in my tracks. These cookies are the kind of cozy treat that make you want to curl up with a blanket and a cup of tea, no matter the season.

After testing this big soft ginger cookies recipe over a dozen times (yes, I may have eaten my fair share), I finally nailed the perfect balance of chewy, soft, and packed with that nostalgic ginger punch. They’re not the thin, crispy kind—these are thick, tender, and just begging to be dunked in milk. If you’re after a cozy homemade treat that feels like a warm hug on a chilly day, you’re in the right place.

Why You’ll Love This Big Soft Ginger Cookies Recipe

Okay, real talk—these big soft ginger cookies have spoiled me for every other ginger cookie out there. Here’s why I keep coming back to this recipe:

Super soft and thick: Unlike the usual crisp ginger snaps, these cookies stay tender for days. I’ve kept leftovers in an airtight container, and they’re still soft on day four. Magic.
Perfectly spiced: The ginger packs a punch but doesn’t overpower the warm cinnamon and cloves. I’ve made spicier versions, but this balance is my happy place.
Quick and straightforward: I can whip these up in 30 minutes flat, and they’re foolproof—even when my kitchen gets a little chaotic (which is often).
Big, impressive size: These cookies aren’t dainty. They’re generously sized, so one is usually enough to satisfy my sweet tooth. Plus, they look gorgeous on a cookie platter.

Honestly, this recipe has become my go-to for cozy fall afternoons, holiday gatherings, and whenever I need a little comfort food that’s actually homemade. It’s the kind of recipe that makes you feel like a kitchen rockstar without breaking a sweat.

What Ingredients You’ll Need for Big Soft Ginger Cookies

Here’s the thing about this ingredient list: it’s mostly pantry staples, but each one plays a starring role. I’m picky about a few (like fresh ground spices), and I’ll tell you why as we go.

All-purpose flour (3 cups / 360g) — The base of our cookies. I stick with King Arthur flour because it’s consistent, but any good-quality all-purpose will do just fine.
Baking soda (1 teaspoon) — The leavening agent that helps these cookies puff up nice and big without spreading too thin.
Ground ginger (2 tablespoons) — This is the star spice. I always use fresh ground ginger from a spice grinder or a trusted brand (McCormick is my go-to). It makes a world of difference.
Ground cinnamon (1 teaspoon) — Adds warmth and depth to the spice mix. I prefer Ceylon cinnamon for its subtle sweetness.
Ground cloves (¼ teaspoon) — A little goes a long way here, just to round out the flavor.
Salt (½ teaspoon) — Balances the sweetness and spices. I use fine sea salt.
Unsalted butter (¾ cup / 170g, softened) — For that rich, tender crumb. I always bring it to room temp—makes mixing easier and smoother.
Brown sugar (1 cup / 200g, packed) — I use dark brown sugar because the molasses content really amps up the flavor and moisture.
Granulated sugar (½ cup / 100g) — Helps with structure and gives a slight crunch on the edges.
Egg (1 large, room temperature) — Binds everything together and adds moisture.
Molasses (¼ cup / 85g) — The secret to that deep, rich gingerbread flavor. I always use unsulfured molasses for the best taste.
Vanilla extract (1 teaspoon) — Just a touch for sweetness and balance. I recommend Nielsen-Massey if you want to splurge.

Quick note: If you don’t have molasses, you can use dark corn syrup or honey, but the flavor won’t be quite the same. Also, fresh spices make a huge difference—if you only have pre-ground ginger that’s been sitting for a year, it might taste flat.

Equipment Needed

You don’t need a fancy setup for these big soft ginger cookies—trust me, I’ve made them with the basics.

Mixing bowls: I use two—one for dry ingredients, one for wet. Keeps things tidy.
Hand mixer or stand mixer: I’m a fan of my handheld mixer because it’s quick and easy to clean, but a stand mixer works too.
Measuring cups and spoons: Baking is chemistry, so I measure carefully. A kitchen scale is optional but awesome if you want precision.
Baking sheet: A heavy-duty, rimmed baking sheet works best. I line mine with parchment paper to prevent sticking and make cleanup easier.
Cooling rack: Not mandatory, but I swear by it for letting cookies cool evenly and keep their texture.

Pro tip: If you don’t have parchment, silicone baking mats are a great alternative and reusable.

How to Make Big Soft Ginger Cookies: Step-by-Step

Preheat and prep (10 minutes)
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This step ensures the cookies bake evenly and don’t stick (been there, scrapped there).
Mix dry ingredients (3 minutes)
In a medium bowl, whisk together 3 cups (360g) all-purpose flour, 1 teaspoon baking soda, 2 tablespoons ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, and ½ teaspoon salt. Whisking breaks up clumps and evenly distributes the spices, so every bite is perfectly spiced.
Cream butter and sugars (5 minutes)
In a large bowl, use a hand mixer to cream ¾ cup (170g) softened unsalted butter, 1 cup (200g) packed dark brown sugar, and ½ cup (100g) granulated sugar until light and fluffy—about 3 minutes. This is where the magic begins: the creaming traps air, giving you that soft texture.
Add wet ingredients (3 minutes)
Beat in 1 large room-temperature egg, ¼ cup (85g) molasses, and 1 teaspoon vanilla extract to the butter-sugar mixture. Mix until combined and glossy. Your kitchen should start smelling like fall already.
Combine wet and dry (2-3 minutes)
Gradually add the dry ingredients to the wet, mixing on low speed or folding gently with a spatula. Mix just until no flour streaks remain—overmixing will make the cookies tough. The dough will be thick and a bit sticky, which is perfect.
Scoop and chill (optional but recommended, 30 minutes)
Using a large cookie scoop or a ¼ cup measuring cup, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. For best results, chill the dough for 30 minutes—they spread less and bake up thicker. (I cheat and freeze mine for 15 minutes when I’m impatient.)
Bake (12-15 minutes)
Bake in the preheated oven until the edges look set but the centers still look soft and puffy—about 12 to 15 minutes. They’ll firm up as they cool, so don’t overbake. The tops should have a slight crackle and be matte, not shiny.
Cool (10 minutes)
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This prevents soggy bottoms and keeps them soft all over.

Quick troubleshooting: If your cookies spread too much, chill the dough longer or add a tablespoon more flour next time. If they’re dry, check your oven temp (mine runs hot, so I adjust) and don’t overbake.

My Best Tips & Techniques for Perfect Ginger Cookies

Okay, here’s where I spill the beans on everything I’ve learned from making these cookies way too many times.

Don’t skip chilling the dough. It really makes a difference in getting those big, thick cookies instead of flat disks.
Use fresh spices. I once used old ground ginger, and it tasted like nothing. Fresh ground from whole dried ginger is a game-changer.
Room temperature butter and egg. This helps everything mix evenly and gives a better texture.
Measure flour properly. Spoon it into your cup and level it off instead of scooping—too much flour makes cookies dry.
Watch your bake time carefully. The difference between soft and dry is just a couple of minutes. I peek at 12 minutes and trust the toothpick test (a few moist crumbs are perfect).
Brush with melted butter right out of the oven. Sounds fancy, but it adds shine and extra richness. Worth it.
Store in an airtight container with a slice of bread. The cookies soak up moisture and stay soft for days. Trust me on this one.

Ways to Mix It Up with This Big Soft Ginger Cookies Recipe

Once you’ve nailed the original, here’s how to have some fun and make these cookies your own.

Chocolate Chip Ginger Cookies: Fold in ½ cup (85g) semi-sweet chocolate chips for a melty surprise. The bittersweet chocolate balances the spices beautifully.
Orange Zest Twist: Add 1 tablespoon of fresh orange zest to the wet ingredients. The citrus brightness adds a lovely contrast to the warm spices.
Gluten-Free Version: Swap all-purpose flour for a 1:1 gluten-free baking blend like Bob’s Red Mill. I’ve tried this, and the texture is slightly more crumbly but still delicious.
Extra Spicy Kick: Add a pinch of cayenne pepper or increase ground ginger to 3 tablespoons. Perfect for those who like a little heat.
Vegan Adaptation: Replace the butter with coconut oil and the egg with a flax egg (1 tbsp ground flax + 3 tbsp water). I haven’t tried this one myself yet, but readers report good results.
Nutty Upgrade: Toss in ¾ cup chopped toasted pecans or walnuts for crunch and flavor.

Serving Ideas & Storage for Big Soft Ginger Cookies

These cookies are incredible fresh, but here’s how I like to enjoy and keep them around.

How to serve: I love a warm cookie straight from the oven, slathered with a little butter. But they’re equally good at room temp or lightly toasted.
Pairings: They’re perfect with a cup of chai tea, coffee, or even a cold glass of milk. For dessert, try with vanilla ice cream or a drizzle of caramel sauce.
Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. Adding a slice of bread keeps them soft longer.
Freezing: These freeze beautifully! Freeze individual cookies on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave for 15 seconds.
Make ahead: You can scoop and freeze the dough balls, then bake fresh cookies whenever the craving hits—no thawing needed, just add a couple extra minutes to bake time.

Nutritional Info & Health Benefits

I’m no dietitian, but here’s what I love about these cookies beyond the taste.

Per Cookie (approx, based on 18 cookies)	Amount
Calories	170
Protein	2g
Carbohydrates	26g
Fat	7g
Fiber	1g
Sugar	14g

Health highlights: These cookies get their sweetness mostly from brown sugar and molasses, which also provide small amounts of minerals like iron and calcium. The spices, especially ginger, have anti-inflammatory properties (and add flavor without calories). While they’re definitely a treat, the molasses gives them a richer nutrient profile than your average cookie.

Personal take: I balance enjoying one of these with a glass of water or a piece of fruit to keep things feeling wholesome. It’s all about moderation and savoring the cozy moment.

Final Thoughts on Big Soft Ginger Cookies

So that’s my big soft ginger cookies recipe—one I’ve made countless times and still get excited about. It’s the kind of recipe that feels like a warm hug, perfect for chilly afternoons, holiday cookie swaps, or just because. I hope you love it as much as my family does (and that it becomes your go-to cozy treat too).

Remember, baking is meant to be joyful, so don’t be afraid to experiment with the spice levels or mix-ins. And if you make these, please drop a comment below or tag me on Instagram—I genuinely get so excited to see your cookie creations!

Happy baking, and may your kitchen smell like all the cozy things.

FAQs About Big Soft Ginger Cookies

Q: Can I make these cookies without molasses?

A: You can substitute molasses with dark corn syrup or honey, but the flavor won’t be quite as rich or spicy. Molasses is what gives these cookies their signature depth, so I recommend sticking with it if you can.

Q: How do I know when the cookies are done?

A: Look for edges that are set and slightly firm, with tops that have a crackled, matte appearance. The centers should still look soft and slightly puffed. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

Q: Can I freeze the cookie dough?

A: Absolutely! Scoop the dough balls onto a tray, freeze until solid, then transfer to a freezer bag. When you’re ready to bake, just pop them on a baking sheet and add a couple extra minutes to the bake time. No need to thaw.

Q: Can I make these cookies smaller or into bite-sized pieces?

A: Yes! You can use a smaller scoop to make bite-sized cookies. Just reduce the baking time to about 8-10 minutes and keep an eye to avoid overbaking.

Q: What’s the best way to store these cookies to keep them soft?

A: Store cooled cookies in an airtight container at room temperature. Adding a slice of white bread helps keep them moist longer—the cookies absorb moisture from the bread. If they get a bit stale, warming them in the microwave or toaster oven brings back that soft, fresh-baked feel.

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