This recipe for giant ginger molasses cookies are pillowy soft and full of spice. A generous amount of butter, brown sugar and molasses keeps them soft and moist. Three types of ginger – ground, freshly grated and crystalized – add an extra boost of sweet, spicy flavor.
Ginger molasses cookies are very underrated – at least by me. If a variety of cookies are set before me, ginger molasses will not be my first choice or even in the top five. However, without fail, every time I eat a ginger molasses cookie I am quickly delighted and reminded of my ginger cookie bias. To make up for this, a giant ginger molasses cookie is in order. A cookie so large it cannot be ignored and certainly will not go uneaten. Feel free to scoop and bake these smaller for holiday gifts and festivities. They are delicious in any size!
WHY YOU WILL LOVE MY GIANT GINGER MOLASSES COOKIES
- Bake them large or small: This recipe bakes beautifully as both giant, two-ounce cookies and as smaller, more traditional one-ounce cookies. They remain soft in either size.
- They are pillowy soft! This recipe produces a pillowy soft and tender cookie that will remain soft for days in an airtight container.
- Options to kick up the ginger flavor: The amount of ginger flavor in this recipe is adjustable. If you prefer a more traditional ginger cookie, simply add ground ginger. If you love spicy ginger flavor, both freshly grated ginger root and chopped crystalized ginger can be added in addition to the ground ginger.
- Perfect for the holiday season: This cookie is perfect for fall and winter holidays because it’s full of warming spices.
A NOTE ON HOW TO MAKE THESE COOKIES
Typical cookie batters involve creaming room temperature butter and sugar for a few minutes until light and fluffy. The method for this cookie batter is a bit different. The first difference you will notice is that the butter and eggs can be used cold from the fridge. The second difference is that the butter is not creamed for a lengthy amount of time. Instead it is “smeared” for only about 30 seconds with the sugars. This breaks up the butter a bit but it does not lighten its texture like a more traditional creaming method. I enjoy this method for certain cookies because the larger chunks of cold butter in the cookies actual help tenderize them, just like when making pie dough.
Here is a quick break down of how this cookie batter comes together:
- 1. Flour, baking soda, a variety of spices and salt are whisked or sifted together and set aside.
- 2. Cold, cubed butter and the brown and white sugars are “smeared” together for about 30 seconds on medium speed in a stand mixer (or with a hand mixer). During this process, the grated fresh ginger root can be added if desired.
- 3. The molasses is added and mixed in for 30 seconds, followed by a cold egg and vanilla extract for another 30 seconds.
- 4. The dry ingredients are slowly mixed in.
- 5. As a final touch, chopped crystalized ginger can be added to the batter.
- 6. The cookie batter chills for at least 1 hour before baking.
These cookies were adapted from and inspired by various sources including Sally’s Baking Addiction and Ina Garten. Looking for more cookie recipes? Don’t miss my easy Chocolate Chip Cookies recipe that can be made in one bowl!
Giant Ginger Molasses Cookies
Equipment
- 1 stand or hand mixer
- 1 spatula
- 1-2 mixing bowls
- 1 set of measuring spoons
- 1 2 ounce cookie scoop
- 2 half sheet pans
- parchment paper
Ingredients
- 2 1/4 cups (281 grams) all purpose flour
- 1 1/2 tsp baking soda
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp sea salt
- 3/4 cup (170 grams) salted butter cubed and cold from the fridge
- 2 tbsp (28 grams) freshly grated ginger root optional
- 1/2 cup (105 grams) dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1/3 cup (80 ml) unsulfured molasses (do not use blackstrap molasses)
- 1 extra large whole egg cold from the fridge
- 1 tsp vanilla extract
- 3/4 cup (113 grams) crystalized ginger, chopped optional
Instructions
- Combine the flour, baking soda, ground spices and salt in a mixing bowl. Whisk everything together and set aside.
- In the bowl of a stand mixer or large bowl if using a hand mixer, add the cold, cubed butter, both sugars and freshly grated ginger root if using. Turn the mixer on medium speed and "smear" the butter and sugars together for about 30 seconds. This will not cream the butter and sugar, just break it up a bit.
- Add the molasses and beat on medium speed for another 30 seconds. Add the cold egg and the vanilla extract and beat for another 30 seconds. The mixture will look very curdled at this point – that's ok! Scrape down the bottom and sides of the bowl with a spatula.
- Slow add the dry ingredients and mix on low speed until the batter just comes together. Add the chopped crystalized ginger at this point if using.
- You can either scoop the cookies onto a tray first before chilling or let the cookie batter chill before scooping. This batter is very sticky and difficult to scoop either way. When you are ready to scoop the cookies, line two half sheet trays with parchment and use a two-ounce cookie scoop to portion six cookies on to each tray. You can also use a smaller, one-ounce cookie scoop to portion a dozen cookies on each tray instead. Chill the cookie dough for at least 1 hour in the refrigerator before baking.
- Preheat a conventional oven to 350 degrees F. Bake giant cookies on the center rack of the oven for 15 minutes. Bake smaller cookies on the center rack of the oven for 11-12 minutes. Remove the cookies from the oven and let cool to room temperature. Cookies can be kept in an airtight container for 5-7 days at room temperature.
