The best gingerbread cookies!

Shhhhh… don’t tell anyone, but I have a secret…  These are the first gingerbread cookies I’ve ever made.   I was searching for the kind where I could make cute little gingerbread men to decorate, because I thought that would be a fun activity to do with the kids.  But I stumbled across this recipe instead:  Big Soft Gingerbread Cookies from I never thought I’d be a gingerbread cookie fan, but these are AMAZING.

The BEST Soft Gingerbread Cookies - These are seriously delicious, and they make the house smell amazing!

I love choosing recipes where at least a couple hundred people have reviewed it with 5 stars.  This one had over 3600 five star reviews!  You’ve gotta trust the masses!  So I had to give it a try.

I adapted the recipe slightly and made these gingerbread cookies a few nights ago and they were absolutely delicious!  It made about 2.5 dozen cookies and they disappeared within 2 days.  And I’m not even a cookie fan!

They are moist and soft and perfectly spiced, and even though I didn’t expect myself to become a gingerbread cookie fan, I’m craving them already and as soon as I get the time I’m going to make them again!  They really are the best!

The BEST Soft Gingerbread Cookies - These are seriously delicious, and they make the house smell amazing!

Big Soft Ginger Cookies
  • 2¼ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • ¼ cup molasses
  • 4 tablespoons white sugar
  1. Preheat oven to 350 degrees F. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.
  3. Beat in the egg, then stir in the water and molasses.
  4. Gradually stir the sifted ingredients into the molasses mixture.
  5. Shape dough into 1" (25mm) sized balls, and roll them in the remaining 4 tablespoons of sugar.
  6. Place the cookies 2 inches apart onto an ungreased cookie sheet.
  7. Bake for 10-12 minutes in the preheated oven.
  8. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  9. Store in an airtight container.


The BEST Soft Gingerbread Cookies - These are seriously delicious, and they make the house smell amazing!

One Little Project’s review = a BIG 5 stars!  Just a word of advice – If you are making these for the first time, be prepared to eat them.  A lot of them. You might have to make another batch if you had planned to take them somewhere.

PS - Here's a list of my favourite link parties.

  • Monique

    These cookies look awesome and delish! I cannot wait to bake a batch of your yummy cookies. Thank you for the recipe.

  • Julie

    I made these last night and 3 of us sat here and ate the whole pan! Thank you so much for sharing this great recipe!

  • elaina

    yummy… a link to print this would be GREAT!

    • Debbie @ One Little Project

      Thanks Elaina! I didn’t realize this recipe didn’t have a printable recipe, so I just added one. Hope that helps!

  • kim

    I can attest that the dough is absolutely delicious (yes I took a lick!) but I am having a really tough time working with it. I put it in the fridge overnight and am going to try to roll it into the balls tonight. Any suggestions as to why mine was so goopy/runny? I reread the recipe and didn’t miss a step!

    • Debbie @ One Little Project

      That’s tricky! I’ve made the recipe many times and I’ve never had goopy dough. All I can think of is that maybe the brand of molasses was runnier than other brands? Maybe rolling them in extra sugar would help? I hope they still cook up well for you!

      • kim

        Thanks for the feedback. I wasn’t able to roll them but I did scoop out the dough by the spoonful onto the baking sheet and then sprinkled the sugar on top. They came out great.

        • Paige

          I had the same problem! I just rolled them in sugar anyway, they were a little messy to do but came out great!

  • Kelly

    Just a little addition, add a Hershey’s hug or kiss, whatever your preference, as soon as they are removed from the oven !!!!

  • Marsha Powell

    I’m making them this afternoon. They look wonderful! Thank you for the list of link parties. Just what I needed to hopefully get my own blog running.

  • Riette

    Hey, wonderful tasty. I do think the molasses plays a role, my dough was wonderful to work with, but my cookies did not spread. I will use less flour next time and more ginger :-)

  • Manon

    I just made these and they taste exactly like you discribed and look just like your picture!!! I used an ice cream scooper and made perfect balls and and what perfection!! Thank you for sharing

  • KR

    I came across this on Pinterest and just made them. They are DELICIOUS!!! Adding them to “my favorites”. They remind me of my grandma’s… only better (shh!)

  • Taylorella

    Just made these and HOLY!! so great !! I used blackstrap molasses because thats all i had when i made these and so good!

  • Faith

    How many cookies does this recipe yield?

    • ThrillDr

      SEriously, scroll up and read! “I adapted the recipe slightly and made these gingerbread cookies a few nights ago and they were absolutely delicious! It made about 2.5 dozen cookies and they disappeared within 2 days. And I’m not even a cookie fan!”

  • nancy

    At the beginning of the recipe it states to mix the dry ingredients but when combining the ingredients it states add sifted dry ingredients… Which is it?

    • Heidi

      In step one when she says to mix the dry ingredients together she means to sift them together in a separate bowl. It’s a good rule of thumb in the baking world to always sift your dry ingredients together. :)

  • Christie

    Amazing cookies! Mine turned out a little flatter than the ones pictured but they are absolutely delicious!

  • catie

    How many cookies does this recipe make? Thanks!

  • Sarah

    I made these last night and they are so delicious! my fiance loves them. i really think the kind of molasses you used can determine how hard to roll they will be. I added a teeny tiny smidge of vanilla omitted the 1 tablespoon water bc i thought the consistency was fine without it and they still came out great. i dropped the dough straight from the cookie scoop into the bowl of sugar so it would be easier to roll and not stick all over my hands. I got about 40 cookies (before i ate a few right off the pan) out of this. it also probably depends on the size of the scoop/spoon you use.

    I dont usually eat more than one or 2 of the cookies i make, and give the rest away, i wont beable to restrain myself from eating these!

  • Kayla

    These rocked. Loved them. I would increase the ginger next time. I like a little more spice.

  • Deeana

    Could this recipe be used to make gingerbread men cookies? Has anyone tried? Thanks for sharing!

  • Clever_Emrys

    Just made these, first time making ginger cookies and they are amazing!!! I’m a little sad that I’m taking them to a party, I could eat them all! :) Thanks for the delicious recipe!

  • Britt

    When I made them I got about 3 1/2 dozen and they were amazing! So yummy

  • Sarah

    Made these yesterday, my husband LOVED them

  • Sticky fingers

    My dough was super sticky… Like, I could not even roll it into balls…. Now, I’m in Florida so I wonder if the humidity had something to do with it… They’re in the oven now so we’ll see! Merry Christmas!

  • gayle

    To those having the dough turn out a bit too soft to roll, just add more flour until it reaches a decent consistency, I think I wound up adding close to an extra half cup!