Giant Ginger Cookies Recipe

These giant ginger cookies are the kind of cookie that makes you stop whatever you’re doing and surrender to warm, sticky, crackly joy. They’re big, unapologetically gingery, with that chewy center and a slightly crisp edge that flakes when you bite in. If you like things a little molasses-dark, a touch spicy, and wildly snackable, these are for you.

My husband eats them like they’re tiny blankets for his mood — one after dinner, one while he watches a show, the occasional midnight cuddle with the cookie jar. My kid calls them “thunder cookies” because they explode with flavor (sensitive naming, I know). We have a running joke: if a pan comes out of the oven, it doesn’t leave the kitchen. It’s become our weekend ritual, the cookie that turns a meh afternoon into a small celebration.

Kitchen Talk

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I once tried making these without real molasses because I was “out” (liar) and substituted dark corn syrup. The cookies tasted like a sad BBQ sauce — lesson learned. Another time I rolled the dough too thin and baked them into graceful, ginger-flavored crisps that my kid adored but my ego did not. I now double-check the dough thickness like I check my keys when I leave the house: obsessively. Also, if you toss a handful of chopped crystallized ginger into the batter, things get dangerously adult and delicious.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and real baking soda; it’s the lift that gives those gorgeous cracks. Don’t skimp on measuring—flour scooped right matters.
– Fats & Oils: Stick with butter for flavor and texture; if you must swap, use a firm vegan butter, not oil, to keep the chew.
– Spices: Fresh ground ginger and a mix of cinnamon and cloves make a difference—taste and adjust if your ginger is ancient.
– Sweeteners: Molasses is essential for that dark, rich bite; light or no molasses = different cookie. Use dark molasses if you like bold.
– Eggs: One good egg keeps the crumb chewy and cohesive; room temp eggs integrate better for consistent texture.

Prep Ahead Ideas

– Make the dough a day ahead and let it chill longer — it firms up and develops flavor. Roll into balls and freeze on a tray for up to a month; toss frozen into the oven and add a couple minutes to bake time.
– Store scooped dough balls in an airtight container with a parchment layer between layers so they don’t stick together.
– Pre-measure spices and sugars into a small container the night before to speed the actual baking session — perfect for emergent cookie cravings.

✔Time-Saving Tricks

– Use a cookie scoop so all the cookies are roughly the same size and bake evenly — zero drama.
– Chill the dough just long enough to be workable; very firm dough takes longer to bake through but you can bake from frozen with an extra 2–4 minutes.
– Bake two trays at once if your oven’s cooperative, rotating them halfway so everything browns evenly.
– If in a rush, press granulated sugar on top and bake: the sugar gives a crackle without waiting for a full chill.

✔Common Mistakes

– Over-flouring the dough: I did this once and wound up with dry, cakey cookies — fix by mixing less and trusting the dough’s tackiness.
– Skipping molasses: the flavor profile flops without it; do not be tempted to substitute with maple syrup unless you want maple cookies, which are fine but different.
– Baking too long: cookies will keep cooking from residual heat; pull them when centers still look slightly underdone for the perfect chew.
– Rolling too small: these are meant to be giant — if you make them tiny, the texture shifts to crisp rather than chewy.

What to Serve It With

– Cold milk (classic), or oat milk for the dairy-averse.
– A dollop of whipped cream or creme fraiche and a spoonful of apple butter for weekend dessert vibes.
– Strong coffee or a spiced chai — the spices play so nicely together.
– Toasted nuts on the side for crunch contrast.

✔Tips & Mistakes

– Use room-temperature butter for easier creaming and even texture.
– Don’t overmix after adding flour — overworked dough = tough cookies.
– If cookies spread too much, chill the dough a little longer next time or add a pinch more flour.
– Want more chew? Add a tablespoon of cornstarch to the dry mix.

✔Storage Tips

Keep cooled cookies in an airtight container at room temp for up to 4 days; separate layers with parchment. For longer life, freeze baked cookies in a freezer bag for up to 3 months — microwave for 10–12 seconds and they’re almost fresh-baked. Eating them cold? Totally acceptable and strangely satisfying; dunking cold cookie in hot coffee is a personal fave.

✔Variations and Substitutions

– Vegan: swap butter for a firm plant-based butter and use a flax egg (1 tbsp flax + 3 tbsp water) — texture is slightly different but still very good.
– Gluten-free: use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if your blend lacks it for better chew.
– Less sweet: reduce granulated sugar slightly and up the molasses by a tablespoon to keep depth without extra sweetness.
– Add-ins: toss in chocolate chips, chopped crystallized ginger, or toasted pecans for extra personality.

Frequently Asked Questions

Giant Ginger Cookies Recipe

Chewy, crinkly giant ginger cookies with warm spices and molasses. Perfectly soft centers and crisp edges in every bite.

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Prep Time: 25 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 47 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 2.3 cup all-purpose flour
• ▢ 1.9 tsp baking soda
• ▢ 2.25 tsp ground ginger
• ▢ 1.1 tsp ground cinnamon
• ▢ 0.45 tsp ground cloves
• ▢ 0.55 tsp fine salt
• ▢ 0.8 cup unsalted butter, softened
• ▢ 0.92 cup granulated sugar for the dough
• ▢ 0.3 cup light brown sugar, packed
• ▢ 1 large egg
• ▢ 0.47 cup unsulphured molasses
• ▢ 0.9 tsp pure vanilla extract
• ▢ 0.5 cup granulated sugar for rolling

Instructions

Preparation Steps

• Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
• Whisk flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl.
• Beat softened butter, granulated sugar, and brown sugar until light and fluffy, 2 to 3 minutes.
• Mix in the egg, molasses, and vanilla until smooth. Scrape the bowl.
• Add dry ingredients to the bowl and mix on low just until a soft dough forms.
• Chill the dough for 10 to 15 minutes to firm slightly for easier scooping.
• Scoop about 1/4 cup dough per cookie, roll into balls, and coat all over in the rolling sugar.
• Arrange on sheets, spacing 3 inches apart. Gently press each ball to about 1/2-inch thick.
• Bake one sheet at a time for 10 to 12 minutes, rotating halfway, until edges set and tops crackle.
• Cool on the sheet for 5 minutes, then move cookies to a rack to cool completely.

Notes

For extra snap, swap 2 tablespoons of granulated sugar for coarse sugar when rolling. Prefer gooier centers? Pull the cookies when the cracks look set but the centers still look a touch soft. Store airtight at room temperature for up to 4 days, or freeze baked cookies for 2 months.

This recipe is an original creation inspired by classic Giant Ginger Cookies Recipe flavors. All ingredient ratios and instructions are independently developed.