Big Soft Ginger Cookies

27 Nov
A few years ago, we Jue sisters started a little cookie blog. Sadly, we were not dedicated and allowed it to perish. The recipes, though, live on! Here’s one of my favorite old posts.

I’m a great lover of gingerbread and gingersnaps… soft and chewy, snippety-snappity, sweet and spicy with a bit of bite. I love both equally. So when I saw this recipe for Big Soft Ginger Cookies, I thought “Yeah, baby!”. Best of both worlds, right? I figured I’d give them a try… boy was it worth it.

Big Soft Ginger Cookies


3/4 cup butter (no substitutes), softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar

In a mixing bowl, cream butter and sugar.

Beat in egg and molasses.
Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. If you’re me, double to triple the spices ’cause you know you want these zesty.
Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets.
Bake at 350 degrees F for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool.


These babies baked up absolutely beautifully, with perfect lightly puffed domes and pretty crackles along the tops. Delicate, sugary outside with a nice chewy center, they’re keepers for sure based on texture alone. My only complaint is that these cookies are on the mellow side spice-wise. Even with my heavy-handed spicing, they’re lacking that bite that I so love in a gingersnap. Next time I’ll be tweaking the spices to get a more robust flavor.

These were a hit at work, and are great the next day unlike some cookies that are only good right out of the oven. The spices develop a bit more… mmm. Wonderful with a cup of joe any time of day.

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