Giant Ginger Cookies

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Extra large ginger cookies, with ground ginger, cinnamon, cloves, and molasses.

Photography Credit: Elise Bauer

My friend’s daughter Audrey loves to cook. When Audrey and I were first getting to know each other she made me a batch of her favorite giant ginger cookies. (She thinks she got the recipe from an old Sunset magazine, but I haven’t been able to find the actual source.)

The first time Audrey made these cookies for me she was about 10 years old. Now she’s almost 15 and still makes these fabulous cookies. Here’s what she told me about them when she was 10:

“I wanted to make these cookies because my mom always made these cookies when I was little and they tasted soooo good. The first two times I made them they didn’t turn out so good (forgot to add the baking soda). The third time’s the charm though. This time they turned out perfectly. I made them all by myself, without any help from mom.”

Giant Ginger Cookies Recipe

  • Prep time: 20 minutes
  • Cook time: 13 minutes
  • Cooling time: 16 minutes
  • Yield: Makes two dozen 4-inch cookies


  • 4-1/2 cups all-purpose flour
  • 4 teaspoons ground ginger*
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon*
  • 1 teaspoon ground cloves*
  • 1/4 teaspoon salt
  • 1-1/2 cups butter (3 sticks), room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 1/2 cup molasses
  • 3/4 cup coarse sugar or granulated sugar

* Can substitute the ground ginger, cinnamon, and cloves for an equal amount of pumpkin pie spice.


1 In a medium mixing bowl stir together flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt; set aside.

2 In a large mixing bowl beat together butter with the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in the flour mixture, using a wooden spoon.

3 Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an un-greased cookie sheet.

4 Bake in a 350°F oven for 12 to 14 minutes or until cookies are light brown and puffed. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.

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Showing 4 of 47 Comments

  • Alex

    Hey Elise! Getting ready to start my holiday baking for a cookie exchange, and need help modifying the recipe for high altitude. (We moved to Colorado this year, and live over 5000 feet up!) Any ideas for how to make this work for high altitude? These are one of my favorite cookies!

  • Christina Gaudreau

    Oh em gee! These are flipping amazing!! Best I’ve ever made.

  • Laura

    Hi Elise, great cookie recipe. You mentioned you couldn’t find the recipe source. I think the original source was Better Homes and Garden.

  • Alex

    Bravo!!! Elise, these are simply delightful. Chewy, lightly sweet, gingery (without being too spicy), with a slight crunch from the sugar. I made them with my Christmas cookies for my co-workers, and they RAVED. Your website is a treasure trove of information and every recipe of yours that I’ve made has been delicious and looked just like the picture! Thank you for another winner- it’s going into the rotation!

  • Zachary Hadley

    I love ginger cookies and need to try these. They look extra chewy, and of course, extra large! Do you think crystallized ginger could be used in the batter or as a topping somehow?

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