Giant Ginger Cookies with Molasses

Giant ginger cookies with molasses make the ultimate holiday cookie! These are the classic, old-fashioned cookie you think of when you envision a deliciously chewy ginger cookie rolled in sparkling sugar. This recipe goes bold on the warming spices, molasses, and dark brown sugar for plenty of cozy spice flavor. Recipe yields 20 giant cookies!

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These ginger molasses cookies with crackly tops are for the ginger cookie lover! They bake up with crispy, chewy edges and soft centers. With a full four teaspoons of ground ginger in the dough (plus ground cinnamon, cloves, and allspice), you’ll love the buttery, spicy flavor.

I use a large cookie scoop (3 tablespoon capacity) to make these homemade cookies seriously giant (see guidance in the recipe card below for standard sized cookies). White coarse sugar makes the cookies sparkle and adds a nice textural contrast.

These are delicious freshly baked with a mug of hot cocoa or spiced cider and perfect to make ahead too – the flavors meld beautifully over the next few days. I think you’ll find these ginger cookies simply irresistible!

Love molasses cookies? Try my molasses spice cookies next!

Ingredient Notes

Through my recipe tests, I’ve found that Grandma’s Original Molasses adds the perfect balance of sweetness and flavor to these cookies. Just steer clear of blackstrap molasses, as it can overpower the spices and make the cookies taste bitter.

For sweetness, a combo of granulated sugar and dark brown sugar works well here. The granulated sugar crisps up the edges, while the dark brown sugar intensifies the molasses flavor and increases the chewy texture.

To make the cookies extra festive, roll the dough in coarse sugar before baking (I love using white sparkling sugar for a little extra shimmer, turbinado sugar works well too). The coarse sugar gives the cookies a beautiful sparkle and adds a little crunch to each bite.

Ginger Molasses Cookies, Step by Step

Combine dry ingredients: Whisk together all-purpose flour, baking soda, cornstarch, salt, and spices in a medium bowl. 

Make dough: Beat butter, granulated sugar, and dark brown sugar together in the bowl of a stand mixer until soft and creamy, about 2 minutes.

Add molasses and beat in until combined.

Beat in egg, egg yolk, and vanilla until smooth.

Gradually add flour mixture on low speed, beating just until incorporated.

Chill dough: Press a piece of plastic wrap directly across the surface of the dough and chill in the refrigerator for 1 hour.

Scoop and shape dough: Use a large cookie scoop (3 tablespoon capacity) coated with nonstick spray to form 2-inch balls of dough. Roll the balls in coarse sugar to coat and place three inches apart, 6 balls of dough per baking sheet.

Bake cookies for 12 to 13 minutes, rotating pans halfway through, until cookies are puffed and crackly, with edges set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.

Freezing Tips

You can freeze baked ginger cookies for up to 2 months. After they have cooled completely, freeze flat on a baking sheet for 1 hour, then transfer them to an airtight container and store in the freezer. When you’re ready to enjoy, thaw the cookies at room temperature.

More favorite cookie recipes:

• Salted Brownie Cookies
• Brown Butter Sugar Cookies
• Red Velvet Crinkle Cookies
• Iced Oatmeal Cookies
• Gingerbread Biscotti

Chewy Giant Ginger Cookies with Molasses

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

• Author: Laura Kasavan
• Prep Time: 40 minutes
• Chill Time: 1 hour
• Cook Time: 12 minutes
• Total Time: 1 hour 52 minutes
• Yield: 20 cookies
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Giant ginger cookies with molasses make the ultimate Christmas cookie! These are the classic, old-fashioned cookie you think of when you envision a deliciously chewy ginger cookie rolled in sparkling sugar. This recipe goes bold on the warming spices, molasses, and dark brown sugar for plenty of rich flavor. Recipe yields 20 giant cookies.

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Ingredients

Cookies

• 3 cups (420 g) all-purpose flour
• 2 1/2 tsp (13 g) baking soda
• 1/2 tsp cornstarch
• 3/4 tsp (5 g) salt
• 4 tsp (8 g) ground ginger
• 1 tsp (2 g) ground cinnamon
• 1 tsp (2 g) ground cloves
• 1/2 tsp ground allspice
• 1 cup (224 g) unsalted butter, at room temperature
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (150 g) dark brown sugar
• 6 Tbsp (120 g) unsulphured molasses
• 1 large egg (50 g)
• 1 large egg yolk (18 g)
• 1 tsp (4 g) vanilla extract

For Rolling

• 3/4 cup (150 g) coarse sugar

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Instructions

1. Make dough: Whisk together flour, baking soda, cornstarch, salt, and spices in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until soft and creamy (about 2 minutes). Beat in molasses until combined. Beat in egg, egg yolk, and vanilla until smooth. Reduce speed to low and gradually add flour mixture; beat just until incorporated.
2. Chill dough: The dough will be soft and thick – cover and chill in the refrigerator for 1 hour.
3. Preheat oven to 350°F and line two baking sheets with parchment paper. 
4. Roll cookies: Place coarse sugar in a shallow bowl. Use a large cookie scoop (3 tablespoon capacity) coated with nonstick spray to form 2-inch balls of dough (approximately 56 grams each). Roll in coarse sugar to coat and place three inches apart, 6 balls of dough per baking sheet. Sprinkle any extra coarse sugar over the top.
5. Bake cookies for 12 to 13 minutes, rotating pans halfway through, until cookies are puffed and crackly, with edges set. Cool for 5 minutes on baking sheets. If desired, use a slightly larger round cookie cutter to scoot the warm cookies into a perfect round shape as they cool. Transfer cookies to a wire rack to cool completely.
6. Store cookies in an airtight container at room temperature. Leftover cookies stay soft and chewy for days. You can also freeze leftover cookies in an airtight container for 2 months.

Equipment

Baking Sheets

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Stand Mixer

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Notes

Molasses: I use and recommend Grandma’s Original Molasses.

Make ahead: Roll the dough into balls (without the coarse sugar coating) and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Just before baking, roll the cookie dough in coarse sugar and bake as directed, adding 1-2 minutes to baking time.

Standard size cookies: Use a medium cookie scoop coated with nonstick spray to form 1 1/2-inch balls of dough (approximately 32 grams each). Roll in coarse sugar to coat and place 9 balls of dough per baking sheet. Bake cookies for 11 to 12 minutes, rotating pans halfway through, until cookies are puffed and crackly, with edges set. Cool for 5 minutes on baking sheets, then transfer to wire racks. Yield: 36 cookies.