Copycat Big Soft Ginger Cookies

It’s like they’re from your favourite barista bar! These cookies are so deliciously spicy they are one of my favourites to make at the holiday time.

The best kept secret to big, soft, chewy cookies is refrigerating the dough! If you don’t refrigerate the dough is too warm and it will spread out to thinner, crispier cookies in the baking process. It delays the gratification of eating but so worth it.

Yield: 20 cookies


  • 2 1/4 c flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3/4 c salted butter, room temperature
  • 1 c white sugar
  • 1 egg
  • 1 Tbsp water
  • 1/4 c molasses
  • white sugar


  1. In a medium bowl, combine flour, ground ginger, baking soda, cinnamon, ground cloves and salt.
  2. In a large bowl, beat butter and sugar together until light & fluffy. Beat in the egg, water and molasses.
  3. Slowly add the flour mixture at low speed.
  4. Cover bowl and refrigerate for 1-2 hours.
  5. Preheat oven to 350 degrees.
  6. Roll the dough into walnut-sized balls. Don’t roll them too tightly, allow them to be a little loose and misshapened. This will allowed them to ‘crinkle’ on top as they cook. Then roll in white sugar and place on a baking sheet, flatten slightly. Put the dough back in the fridge in between batches.
  7. Bake 8 to 10 minutes.

Copycat Big Soft Ginger Cookies

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