Giant Soft and Chewy Ginger Cookie

This GIANT ginger cookie is perfection: Buttery crisp edges and a soft and chewy center with signature crackling throughout. It takes just one bowl and a few minutes to whip up and makes one single giant cookie about 9-10″ in diameter! We love gifting these in blank pizza boxes throughout the holiday season! This is one of 10 Giant Cookie Recipes and over 70 more pages of holiday goodies perfect for giving in our new e-book, Gifts From the Kitchen!  Click here to grab a copy for yourself!

giant gingersnap cookie!

soft and chewy ginger cookie

For a regular sized batch of ginger cookies, check out these Ginger Spice Cookies.

If you’re looking for more big giant cookies, you can find them all right here:

Big Giant Chocolate Chip Cookie

Big Giant Oatmeal Cookie

Big Giant Double Chocolate Fudge Cookie

Big Giant Sugar Cookie

Big Giant Chocolate Sugar Cookie

Big Giant Chocolate Crinkle Cookie

Big Giant Peanut Butter Cookie

Big Giant Snickerdoodle Cookie

Giant Peppermint Candy Cane Chocolate Chip Cookie

Giant Red Hot Sugar Cookie

Giant Chocolate Peppermint Bark Cookie

Giant Chocolate Cadbury Egg Cookie

Big Giant Chocolate Sandwich Cookie (Homemade Oreo!)

giant gingersnap cookie!

Giant Soft and Chewy Ginger Cookie

This Giant Soft and Chewy Ginger Cookie is the epitome of Christmas! The buttery texture and perfect blend of spices translate beautifully to this giant cookie!

Ingredients

  • 6 tablespoons butter softened
  • 1/2 cup sugar
  • 1 egg yolk
  • 2 tablespoons molasses
  • 1 cup flour lightly spooned into cup and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 pinch salt

For rolling:

  • 2 tablespoons sugar
  • Extra course sugar optional

Instructions

  • Preheat oven to 350. Line a cookie sheet with parchment. Place butter and sugar in a mixing bowl and beat with a hand mixer until smooth and creamy. Add in egg yolk and molasses and combine.
  • Add flour, baking soda, cinnamon, ginger, cloves, and salt all at once and lightly mix together before incorporating into dough with the mixer. Mix until well combined and then (if needed) use hands to pull dough together and roll into a single ball. Sprinkle with 2 tablespoons sugar and roll around in bowl to coat.
  • Place dough ball on a parchment-lined baking sheet and use your hand to gently flatten to about 5-inches in diameter. If desired, sprinkle top of cookie dough with coarse sugar.
  • Bake for 10-13 minutes. Cookie should look crackly around the outer couple inches and still appear a little soft in the middle. It will continue to crackle as it cools!
Author: Sara Wells
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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. Thank you so much for the win! Planning a fun, surprise Christmas movie night for the kids with the winnings!! And you better believe we’re making more giant cookies all week long because ????