Big Soft Ginger Molasses Cookies Recipe

Introduction

These Big Soft Ginger Molasses Cookies are wonderfully chewy and packed with warm spices. Perfect for cozy afternoons or holiday baking, they offer a delightful balance of sweetness and spice that melts in your mouth.

Ingredients

• 2¼ cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp baking soda
• ¾ tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp salt
• ¾ cup softened margarine
• 1 cup + 2 tbsp granulated sugar (divided)
• 1 large egg
• 1 tbsp water
• ¼ cup molasses

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened margarine with 1 cup of sugar until light and fluffy, about 3 minutes.
4. Step 4: Add the egg, water, and molasses to the margarine mixture and mix until well combined.
5. Step 5: Gradually stir the dry ingredients into the wet ingredients until a soft dough forms.
6. Step 6: Roll the dough into 2-tablespoon-sized balls, then coat each ball in the remaining 2 tablespoons of sugar.
7. Step 7: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with your fingers or the bottom of a glass.
8. Step 8: Bake for 8–10 minutes, until the tops are cracked and the edges are set. Let the cookies cool on the pan before transferring them to a wire rack to cool completely.

Tips & Variations

• For a richer flavor, substitute butter for margarine. Using dark molasses will enhance the depth of the spice notes.
• If you prefer softer cookies, take them out at the lower end of baking time and allow residual heat to finish baking.
• Add a pinch of freshly grated nutmeg or allspice for extra warmth.

Storage

Store cookies in an airtight container at room temperature for up to one week. To keep them soft longer, place a slice of bread in the container to help maintain moisture. Reheat gently in the microwave for 10–15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter instead of margarine?

Yes, butter works perfectly in this recipe and will add a richer flavor and slightly crispier edges to the cookies.

Why are my cookies flat instead of soft and thick?

Make sure your margarine or butter is softened but not melted, and avoid overmixing the dough. Chilling the dough before baking can also help maintain thickness.

Big Soft Ginger Molasses Cookies Recipe

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★★★★★

4.9 from 97 reviews

These Big Soft Ginger Molasses Cookies are delightfully chewy and packed with warm spices like ginger, cinnamon, and cloves. Sweetened with molasses and sugar, they have a perfect balance of rich flavor and soft texture, making them a comforting treat perfect for any occasion.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2¼ cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp baking soda
• ¾ tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp salt

Wet Ingredients

• ¾ cup softened margarine
• 1 large egg
• 1 tbsp water
• ¼ cup molasses

Sugars

• 1 cup granulated sugar
• 2 tbsp granulated sugar (for rolling)

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix dry ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt to blend the spices evenly throughout the flour.
3. Cream butter and sugar: In a large mixing bowl, beat the softened margarine with 1 cup of granulated sugar until the mixture becomes light and fluffy, which should take about 3 minutes. This step is important for a tender cookie texture.
4. Add wet ingredients: Beat in the egg, water, and molasses to the creamed butter and sugar mixture until fully incorporated and smooth.
5. Combine: Gradually add the dry ingredient mixture to the wet ingredients, stirring constantly until a soft dough forms. Avoid overmixing to keep the cookies tender.
6. Shape the cookies: Scoop out dough balls approximately 2 tablespoons in size. Roll each ball in the remaining 2 tablespoons of granulated sugar to coat them evenly, which gives a pleasant crunch and sparkle.
7. Bake: Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Slightly flatten each ball with your fingers or the bottom of a glass to encourage even baking and a crackled surface.
8. Finish: Bake the cookies for 8 to 10 minutes, or until the tops are cracked and the edges are set but the centers remain soft. Allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely.

Notes

• For extra flavor, you can add a pinch of black pepper or nutmeg to the spice mix.
• Make sure the margarine is softened (not melted) to achieve the best texture.
• If you prefer a more intense molasses flavor, slightly increase the molasses to ⅓ cup.
• These cookies keep well in an airtight container at room temperature for up to one week.
• Use parchment paper or silicone baking mats for easy cleanup and to prevent sticking.

Keywords: ginger molasses cookies, soft cookies, spiced cookies, holiday cookies, chewy ginger cookies