Big Soft and Chewy Ginger Cookies Recipe | Foodal (2024)

Without knowing it, without ever intentionally setting things this way in my mind, I seem to have added a new baking routine at home:

To make a weekly cookie recipe.

It started innocently enough this past summer with peach cookies that tasted like little cobblers, and then aromatic lavender cookies. But then things started happening so fast: chocolate chip, rosemary shortbread, and crunchy, nutty biscotti.

I can’t stop.

I’m sure there’s some sort of hidden meaning behind this, some call to my past – maybe it’s a sign that I miss my grandma, who taught me to make cookies. Or that I miss my childhood, which is when we baked together. Maybe it’s both.

But in all honesty, I think it’s simpler than that: cookies just taste really, really good.

No offense, grandma.

Cookies demonstrate the best of kitchen magic. The alchemy of ingredients is something that will always amaze me: put together a bunch of unrelated things, and come out with something all its own, a new creation.

I mean, have you tasted flour? Anyone up for a nice tablespoon of unsalted butter for breakfast? How about a raw egg in a glass?

But put all these things together, with a few alterations of flavor each time, and you have these can’t-eat-just-one treats that everyone loves.

This week, it’s a ginger cookie. A big, soft, and chewy ginger cookie.

You won’t have to buy or make your own candied ginger, which was my intention when making this easy recipe. And I promise it’s fast – the whole process takes less than an hour.

They are also so pretty! The crystallized granulated sugar that covers them just before baking provides a pretty shimmer on top of the beautiful crackled surface of each one.

And if you’re one of those people who never liked gingersnaps (too crunchy, maybe?), these are the solution: all of the flavor, with none of the hardness.

Big. Soft. Sweet. Perfect.

And if you’re still not interested, don’t worry. I’m sure there will be another cookie recipe to come, and another after that, and another one soon to follow.

See? I’m unstoppable. Enjoy my latest obsession, with the recipe below.

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Cooking by the Numbers…

Step 1 – Mix Dry Ingredients

Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone mats. Set aside as you are preparing the dough.

In a medium bowl, whisk together the dry ingredients: the all-purpose flour, baking soda, salt, ginger, cinnamon, cloves, and allspice. Set aside.

Having trouble keeping your spices organized, especially with the arrival of holiday baking season? Consider buying a spice rack to keep them all in order!

Step 2 – Mix Wet Ingredients

In a large mixing bowl, either in the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer (either will work!), beat the softened unsalted butter on low speed for 30 seconds. This will help to further soften and aerate the butter, making it easier to mix in the sugar.

Gradually add the sugar to the butter, and beat at medium speed until light and fluffy.

Add the egg and molasses and beat well at medium speed to create a smooth, thick mixture. It should look hom*ogeneous.

Step 3 – Add Dry Mixture to Wet Mixture

Add the dry mixture into the egg mixture. Beat at low speed until a thick, soft dough forms. It will look dark from the molasses.

Do not overmix! Overmixing will cause the final product to be tough and a little too chewy.

Refrigerate for 20 minutes, to re-chill the butter and slightly stiffen the dough to help with shaping in the next step.

Step 4 – Shape Dough

Shape the dough into large, 2-inch balls. Using a cookie scooper with a 2-inch diameter will be very helpful in forming each one equally and evenly.

Step 5 – Coat in Sugar

Place the remaining 1/3 cup granulated sugar in a clean bowl.

After forming each ball, roll each one in the sugar and place on the prepared baking sheets, leaving about two inches between each ball to accommodate any spreading.

Step 6 – Bake

Immediately bake for about 10 minutes. The cookies will be puffy and will still be very soft to the touch. They may look raw, but they will definitely continue to cook and set as they cool on the pan. Mark my words!

Remove from the oven, and leave on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.

Serve and enjoy!