Ginger Molasses Cookies
These giant ginger cookies are soft, chewy, perfectly spiced, and coated in sparkling sugar for that classic bakery-style finish. Made with butter and molasses, they bake up with crackly tops and irresistible soft centers.
Why You’ll Love These Ginger Cookies
- Giant bakery-style cookies
- Soft and chewy centers
- Warm ginger spice flavor
- Perfectly crackly sugar tops
- Great for holiday baking or cozy weekends
Ginger Molasses Cookies
Soft and chewy giant ginger cookies made with warm spices, rich molasses, and butter for the perfect bakery-style texture. These oversized cookies have crackly sugar tops and soft centers that stay delicious for days.
Ingredients
Method
- In a medium bowl whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside
- In a large mixing bowl, cream the butter and sugar until light and fluffy
- Add eggs and molasses, mixing until fully combined
- Gradually add the dry ingredients and mix just until combined
- Cover the dough and refrigerate for at least 2 hours. Chilling helps the cookies stay thick and gives them their chewy texture.
- Preheat oven to 375℉ and prepare sheet pans with parchment paper
- Scoop the dough into large balls (about 3 tablespoons each) and roll in granulated sugar
- Place cookies 3" apart on sheets
- Bake for 12-14 minutes, or until the edges are set and the tops are crackled. The centers may still look soft
- Let the cookies cool on the baking sheet for 5 minutes before transferring to wire rack
Ingredients
See recipe card below for full ingredient list.
Tips for Best Ginger Cookies
- Don’t over bake – the centers should still look slightly soft
- Roll generously in sugar for the best texture
- Large cookie scoops help create thick bakery-style cookies
- Let cookies cool on the pan for a few minutes so they finish setting up
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