Giant Ginger Cookies

Print
Photography Credit: Elise Bauer

My friend Suzanne’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 making 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

Giant Ginger Cookies Recipe

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

Ingredients

  • 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.

Method

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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Giant Ginger Cookies on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Showing 4 of 45 Comments

  • 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?

  • Monica

    Delicious cookies! Made them for my son, but ate already four of them! Thank you!

  • Katherine

    These are the most amazing cookies! I just found this recipe a few nights ago and had to make them right away. Since then I’ve taken them to two Christmas parties and they were a hit both times. I happily pointed people to your site. Thank you for your wonderful recipes!

View More Comments / Leave a Comment