Big Soft Ginger Cookies: The Classic Chewy Holiday Favorite

Big Soft Ginger Cookies: A Chewy, Spiced Treat for Every Occasion

There’s nothing quite as comforting as the aroma of ginger, cinnamon, and cloves wafting through the kitchen. Big Soft Ginger Cookies combine these classic spices with a rich touch of molasses, creating a chewy, tender treat that’s perfect for holidays and everyday indulgence alike. This guide explores everything from the essential ingredients and step-by-step baking instructions to expert tips, storage advice, and frequently asked questions—equipping you to bake the ultimate batch of big, soft ginger cookies every time.

Ingredients for Big Soft Ginger Cookies

To master these cookies, gather the following pantry staples:

• 2 1/4 cups all-purpose flour: Provides structure and tenderness.
• 2 teaspoons ground ginger: The star spice, giving a warm and spicy kick.
• 1 teaspoon baking soda: Ensures the cookies spread and remain soft.
• 3/4 teaspoon ground cinnamon: Adds warmth and depth.
• 1/2 teaspoon ground cloves: Enhances the cookie’s aromatic quality.
• 1/4 teaspoon salt: Balances the sweetness and intensifies the flavors.
• 3/4 cup margarine, softened: Yields a soft texture and subtle flavor. Unsalted butter can be substituted.
• 1 cup white sugar: Sweetens and helps form a crackly surface.
• 1 egg: Binds the dough and adds richness.
• 1 tablespoon water: Aids in moisture and texture.
• 1/4 cup molasses: Delivers the signature dark color and robust flavor.
• 2 tablespoons white sugar: For rolling the dough—creates a sparkling, crisp finish.

Step-by-Step Directions

1. Preheat the oven to 350°F (175°C).
2. Sift flour, spices, and leavening: In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt, then set aside.
3. Cream margarine and sugar: In a large mixing bowl, cream the softened margarine with 1 cup sugar until the mixture is light and fluffy.
4. Add wet ingredients: Beat in the egg, followed by the water and molasses, blending well.
5. Combine wet and dry: Gradually stir the sifted dry ingredients into the molasses mixture, mixing until a soft dough forms.
6. Shape the cookies: Roll dough into walnut-sized balls. Roll each ball in the remaining 2 tablespoons of sugar to coat.
7. Arrange on baking sheets: Place cookies about 2 inches apart on an ungreased cookie sheet. Flatten slightly with your hand or the bottom of a glass.
8. Bake: Place in the preheated oven and bake for 8 to 10 minutes, or until the edges are set but the centers look soft.
9. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Store: Keep cookies in an airtight container to maintain softness.

Baking Tips for Perfect Soft Ginger Cookies

• Measure carefully: Accurate measurements ensure consistent cookies. Use the spoon-and-level method for flour.
• Do not overbake: The cookies will look slightly underdone in the center when you remove them from the oven. They continue to set as they cool.
• Molasses matters: Use unsulphured or mild molasses for a classic flavor. Blackstrap molasses is more robust and may make the cookies less sweet and more dry.
• Customizing spice levels: Adjust the amount of ginger, cinnamon, or cloves to your taste for a milder or bolder spice profile.
• Butter vs. margarine: Both work, but butter will give a richer flavor while margarine can produce a slightly softer texture.
• Chill the dough (optional): If your kitchen is warm or dough feels sticky, chill for 30 minutes for easier rolling and less spreading.

Serving Suggestions & Variations

Big soft ginger cookies are delicious on their own and also shine with creative twists. Consider these ideas:

• Sandwich cookies: Spread a layer of cream cheese frosting or vanilla buttercream between two cookies.
• Holiday touch: Dip half of each cookie in white chocolate and decorate with festive sprinkles.
• Add-ins: Mix in 1/2 cup of chopped crystallized ginger or white chocolate chips for extra flair.
• Spiced sugar topping: Roll the dough balls in turbinado sugar mixed with a pinch of cinnamon for extra crunch.
• Ice cream sandwiches: Use two cookies and your favorite ice cream for a chilly treat.

Storing and Freezing Tips

• Room temperature: Store cookies in an airtight container at room temperature for up to 5 days.
• Freezing baked cookies: Cool completely, then freeze in a single layer before transferring to a freezer-safe bag or container. Thaw at room temperature as needed.
• Freezing dough: Shape dough into balls, freeze on a baking sheet, then transfer to a freezer bag. When ready to bake, roll in sugar and bake as directed, adding 1–2 extra minutes to the baking time.

Common Questions About Big Soft Ginger Cookies

What makes these ginger cookies soft?

The combination of margarine and molasses, along with careful baking (removing them when the centers are still slightly soft), ensures a chewy, tender texture.

Can I substitute butter for margarine?

Yes, unsalted butter offers rich flavor and can be swapped for margarine in equal amounts. Texture may be just slightly less soft, but the cookies will still be delicious.

Can I use fresh ginger instead of ground ginger?

Ground ginger provides the traditional warmth and flavor. If you love a zingier, fresher taste, add up to 2 teaspoons of finely grated fresh ginger to the wet ingredients for extra kick, but do not omit the ground ginger entirely.

Why do my cookies come out too flat or crisply?

Common causes include too much sugar, over-measuring the margarine or butter, or baking too long. Chilling the dough before baking can also help.

Why roll the dough in sugar?

Rolling in sugar creates a crackly, sparkly finish and adds a pleasant crunch to complement the soft center.

Nutrition Information (Approximate Per Cookie)

Note: Actual values may vary based on size, substitutions, and yield.

Big Soft Ginger Cookies vs. Other Ginger Cookies

Expert Tips for Irresistible Results

• Room-temperature ingredients: For easy mixing and consistent texture, ensure margarine (or butter) and egg are at room temperature before starting.
• Uniform size: Scoop dough evenly for consistent baking. A standard cookie scoop works well.
• Watch the bake time: Even one extra minute can firm the cookies. Remove promptly for ultimate softness.
• Flavor maturation: Cookies taste even better the next day as the spices bloom. Bake ahead for the best depth of flavor.

Frequently Asked Questions (FAQs)

Can I substitute honey or maple syrup for molasses?

Molasses is essential for the classic deep color and flavor in ginger cookies. Substituting honey or maple syrup will make the cookies lighter and milder, but you may notice a change in texture and taste.

What if I only have salted butter?

You can use salted butter, but reduce or omit the additional salt in the recipe to balance the flavors.

How do I make the cookies gluten-free?

Replace all-purpose flour with a cup-for-cup gluten-free baking blend. Some adjustments may be needed to dough consistency, but results can be excellent.

Can I double or halve the recipe?

Yes, this recipe is easily scalable for large batches or small households. Just adjust ingredient quantities accordingly, and keep an eye on baking times.

How do I keep my cookies soft for days?

Store them in an airtight container with a slice of apple or a piece of bread. The moisture from the apple or bread helps keep the cookies soft longer.

Conclusion: The Perfect Cookie for All Seasons

Big Soft Ginger Cookies are a beloved classic, bringing together the comforting warmth of ginger, cinnamon, and cloves with the chewy richness of molasses. Whether you’re baking for a festive holiday spread, gifting a homemade treat, or simply enjoying a cozy afternoon with a mug of tea, these cookies deliver nostalgia and delight in every bite. With easy steps, common pantry staples, and plenty of room for creative variations, this recipe is a must-try for bakers of all skill levels. Happy baking!

Author

Shinta

 

Shinta is a biotechnologist turned writer. She holds a master's degree in Biotechnology from Karunya Institute of Technology and Sciences and a PG Diploma in cellular and molecular diagnostics from Manipal University. Shinta realised her love for content while working as an editor for a scientific journal.

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