Big Soft Ginger Cookies
Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
These ginger cookies are big, soft and chewy. They're perfect for bake sales or gifts.
  • 6 tablespoons unsalted butter, cut up, still firm
  • 6 tablespoons butter flavored (or regular) shortening
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup molasses (not blackstrap)
  • 2 1/4 cups all purpose or white whole wheat flour (10 oz) – spoon and sweep
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon cocoa powder
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup sparkly sugar (for rolling)
  1. Preheat oven to 350 degrees F. Have ready two or three large cookie sheets lined with parchment or Silpats.
  2. Using an electric mixer, beat butter until creamy. Beat in shortening, then add sugar, 1/4 cup at a time. Continue beating for another minute. Beat in egg, vanilla and molasses.
  3. In a separate bowl, thoroughly stir together the flour, soda, salt and remaining spices. Add the flour mixture to the butter mixture and stir until mixed.
  4. Shape dough into 12 evenly sized balls (a little bitter than golf balls). Roll the balls in sparkly sugar. Place 3 inches apart on cookie sheets and bake one sheet at a time on center rack of oven for 13-15 minutes. Cookies should appear cracked on top but still slightly soft.
Recipe by Cookie Madness at