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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Servings:
Ingredients
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.