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Big Soft Ginger Cookies

Rated as 4.74 out of 5 Stars

"These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite."
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Ingredients

50 m servings 143 cals
Original recipe yields 24 servings (2 dozen)

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 143 calories; 6 g fat; 21.1 g carbohydrates; 1.6 g protein; 8 mg cholesterol; 147 mg sodium. Full nutrition

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Reviews

Read all reviews 4539
  1. 6016 Ratings

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Most helpful positive review

One of the best cookies EVER. Made them for Xmas to bring to school. They sat untouched compared to all the extravagant other cookies, but I forced people to try them. The result: my friend held...

Most helpful critical review

I made these cookies and followed the recipe exactly. My cookies tasted delicious but were flat. I re-made this recipe the next day, using 5 T of brown sugar instead of molasses and added no w...

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One of the best cookies EVER. Made them for Xmas to bring to school. They sat untouched compared to all the extravagant other cookies, but I forced people to try them. The result: my friend held...

These cookies are delicious!! They are also easy to make but you need to let the mix sit for a good 40-50 minutes before rolling into cookie form, otherwise you'll just be playing with a big go...

these cookies are very tasty, granted, yes. however, i was terribly annoyed to find that i had big gingerbread balls because of the directive: lightly flatten cookie. you need to really flatt...

If I could have rated these 10 stars, I would have. These cookies were autumn/winter perfection! Moist and chewy all the way through. I made mine smaller, rolling the dough into about 3/4 inch b...

WARNING...DANGER AHEAD...do not make these cookies unless you are on an all cookie diet. You have been warned.

Oh, my gosh... These are so good! The spices balance out nicely. We usually go for chocolate chip cookies, but even my picky 7-year-old son loves these. I doubled the recipe and used 1 cup o...

Wow! These are the best cookies ever! They came out looking great - tasted even better! Like others, I also put the dough into the freezer for about 30 minutes. It makes a HUGE difference. ...

I made these cookies and followed the recipe exactly. My cookies tasted delicious but were flat. I re-made this recipe the next day, using 5 T of brown sugar instead of molasses and added no w...

I made these cookies for a cookie exchange. They were a big hit and people wouldn't stop eating them. My husband probably ate three dozen by himself. When rolling them into balls, spray cooki...