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 rich flavor. Recipe yields 20 giant cookies!

These ginger molasses cookies with crackly tops are for the ginger cookie lover! 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. They bake up with crispy, chewy edges and soft centers. 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!

Essential Ingredients

• Flour – Use all-purpose flour.
• Baking soda – Gives the cookies a lift.
• Cornstarch – A 1/2 teaspoon of cornstarch ensures that the cookies don’t overspread and increases the chewiness.
• Salt – For flavor.
• Spices – Ground ginger, cinnamon, cloves, and allspice infuse the cookies with cozy spice flavor.
• Butter – Use unsalted room temperature butter (room temperature butter is slightly cool to the touch and your finger will make a shallow impression). Do not use softened butter – the cookies will overspread in the oven.
• Granulated sugar – Sweetens the cookies and makes the edges slightly crisp.
• Dark brown sugar – Adds extra molasses flavor to the cookies and increases the chewy texture.
• Molasses – I use and recommend Grandma’s Original Molasses. Light or dark molasses can be used in baking, but avoid blackstrap molasses (it can overpower the spices and make the cookies bitter).
• Egg – One large egg brings the dough together.
• Egg yolk – The fat from the additional egg yolk adds moisture and tenderness to the cookies.
• Vanilla – Pure vanilla extract rounds out the warming spices.
• Coarse sugar – Roll the ginger cookie dough in coarse sugar before baking. I like white sparkling sugar to make these cookies perfectly festive. You can also use turbinado sugar (raw sugar).

Ginger Molasses Cookies, Step by Step

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

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.

Make Ahead Tips

If you’d like to make the dough in advance, simply roll into balls (without the coarse sugar coating) and freeze flat on a baking sheet for 1 hour. Transfer the cookie dough balls to an airtight container in the freezer (or tightly seal in freezer bags) for up to 2 months.

Just before baking, roll the cookie dough in coarse sugar. Bake as directed, adding 1-2 minutes to baking time.

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:

Did you try this Ginger Cookies Recipe? Let me know by leaving a comment and rating below!

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