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Big Soft Ginger Cookies

Perfectly soft and chewy, bursting with gingerbread flavor, and rolled in a crunchy sugar coating, these Soft Ginger Cookies will be your new fall favorite.
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24


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


  • Preheat oven to 350 degrees
  • In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside
  • In a large bowl using a handheld mixer with a paddle attachment, cream together softened margarine and 1 cup granulated sugar until light and fluffy (about 3 minutes)
  • Add in the egg and mix till combined
  • Using a spatula, stir in water and molasses until fully combined
  • Slowly add in the flour mixture into the butter mixture and stir until no flour remains visible
  • Roll the dough into 2 tbsp sized balls and roll in the remaining2 tbsp of granulated sugar
  • Place cookie dough balls on a cookie sheet lined with parchment paper, about 2 inches apart and flatten slightly
  • Bake in preheated oven for 8-10 minutes
  • Remove cookies from oven and allow to cool on the pan
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