giant ginger cookies

Giant Ginger Cookies for summer picnics

Giant ginger cookies are crunchy and chewy, the perfect crinkle-top molasses cookie.

This is that classic ginger cookie that you see at bakeries. Sparkle topped and golden it’s one of those timeless recipes that everyone loves. 

The first time I baked giant ginger cookies was during a virtual heat wave and I didn’t mind at all. That’s how good they are. My kitchen was like a sauna as I put pan after pan in the oven.

Loaded with ground ginger (That 1 Tbsp. isn’t a typo) they’re flavourful and they have the most delicious texture. Plus they’re very pretty with that little extra sugar sprinkled on top.

I never make jumbo cookies so eating one of these made me feel like I had just come back from the fair with one of those giant twirled lolly pops. And I actually made the cookies smaller than the original recipe calls for.

Giant ginger cookies are crunchy and chewy, the perfect crinkle top molasses cookie.

If you’re looking for good picnic cookies I’d go for these. There’s nothing gooey in them to melt and one per person is enough.

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Giant Ginger Cookies

Slightly adapted from Martha Stewart

  • Author: Crosby Molasses
  • Prep Time: 40
  • Cook Time: 12-15
  • Total Time: 34 minute
  • Yield: 18 1x

Ingredients

Scale
  • 2 1/2 cups flour, spooned in
  • 2 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ginger (ground)
  • 1/2 teaspoon allspice
  • 3/4 cup butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 1/2 cup sugar, plus 1/3 cup for coating
  • 6 tablespoons Crosby’s Fancy Molasses (1/4 cup + 2 Tbsp.)
  • 1 large egg

Instructions

  1. In a medium bowl, whisk together flour, baking soda, salt and spices.In a large bowl cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy.
  2. Beat in molasses and egg.
  3. Gradually stir in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
  4. Preheat oven to 350 F
  5. Divide dough into 18 balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets (I had about 6 cookies per sheet). Using the bottom of a glass, flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.
  6. Bake until brown, 12 to 15 minutes.
  7. Cool on a wire rack.

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Comments

  • July 18, 2014
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    Lorna Wright

    I love things made with molasses

  • July 19, 2014
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    Henri.P.Levesque

    J’aimerais avoir votre livre de recette Crosby’s en français ci possible, Merci. ma mère prenais toujours la mélasse Crosby’ car elle me disais que s’étais la meilleur, je l’ai essayer a mon tour et s’ai vrai qu’elle est vraiment très bonne, j’en ai déjà essayer une autre sorte ,pour vous dire la vérité les autres sorte ne sont pas bonne comme la votre merci pour l’attention portée a se petit mon que je vous envoi voissi mon adresse Henri.P.Levesque 24 rue Squateck Edmundston N.B E3V 1A8

    • July 4, 2016
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      Crosby Molasses

      Bien sur, Henri!

  • July 21, 2014
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    celia

    I love you cookie monsterly

  • July 27, 2014
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    Dianne

    We call these “Ginger Sparkles” in Nova Scotia!!

    • July 28, 2014
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      Henri .P.Levesque

      Pouvez-vous m’écrire en français car je lit vraiment pas bien en anglais Merci de m’écrire en français

  • July 28, 2014
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    Connie Snodgrass

    They look delicious

  • July 31, 2014
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    Gail Redditt

    I have made these cookies twice this week. They seem to disappear quickly.
    Just the perfect amount of ginger.

    • July 31, 2014
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      Crosby Molasses

      Hi Gail, You’re my kind of baker! Glad you’re loving the recipe.

      • July 17, 2019
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        Nancy

        the recipe does not say to roll in turbinado or raw sugar and it should! wonderful any way!

        • July 22, 2019
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          Crosby Molasses

          Hi Nancy, I always roll my ginger cookies in regular granulated sugar simply because I don’t often have other types on hand. Choosing sugar with larger crystals would be very pretty though!

  • July 31, 2014
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    phaedra

    sounds very similar to the recipe for “Joe Froggers” – delicious

    • July 31, 2014
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      Crosby Molasses

      Hi Phaedra, I always wondered what “Joe Froggers” were like. Now I know. Thanks.

  • August 24, 2014
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    Gail

    Love ,Molasses and ginger and always Crosby:s ….

  • October 17, 2014
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    Margaret Burton

    Wonderful “down East treat”

    • December 31, 2014
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      EileenGouthro

      Mother always had fresh molasses cookies and milk after school. Not many moms worked outside the home in those days. Loved my childhood in Cape Breton.

  • January 9, 2015
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    Heather Ouellette

    As a girl born in Nova Scotia, can remember my Mom making molasses cookies. One of my Dad’s favourite treats with a glass of buttermilk.

    • January 12, 2015
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      Crosby Molasses

      Hi Heather, I love buttermilk in baked goods but I have never had a glassful. But anything is good with a molasses cookie!

  • January 11, 2015
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    Claudine Prosper

    I love molasses on warm homemade bread. And it the only thing to use in Home baked beans! Being from Newfoundland we were raised on Molasses!

    • January 12, 2015
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      Crosby Molasses

      Hi Claudine, One of my favourite meals is still baked beans with oatmeal brown bread.

  • January 13, 2015
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    maria

    love ginger cookies. I add chopped candied ginger as well as ground ginger. A dash of pepper will give them added kick.

    • January 16, 2015
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      Crosby Molasses

      Hi Maria, I love the idea of adding candied ginger to this recipe. And pepper! Thanks for the great ideas.

  • January 15, 2015
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    Karen Freeman

    where would we be without Crosby’s molasses? love my ginger cookies!

  • January 16, 2015
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    Jane Martin

    Going to try these cookies. I’ve always made molasses cookies and always used Crosby’s molasses. Cookies sure don’t last in my house.
    I do a batch of cookies for the holiday season and before the hoidays are done so are my cookies. :)

    • January 16, 2015
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      Crosby Molasses

      Hi Jane, Enjoy the cookies. They’re great for dunking.

  • January 17, 2015
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    Ter Brown

    These are amazing. A+++ Amazing winter cookie with hot cocoa when it’s cold outside. They’ll be yummy in the summer with lemonade too ;)

  • January 18, 2015
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    Donna

    I have always loved these Ginger cookies, Now my niece has had them at Christmas at Mom’s (Nanny’s)
    She always asks my Mom ( 90 yrs old on april 20th,2015) And still going strong in her own place. This year she did not do as much baking at usual, but Ginger cookies did show up for Christmas Dinner. Always can count on Mom!!

    she always uses Crosby’s!!

  • January 21, 2015
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    Gloria Porter

    I have been making this recipe for a number of weeks….they are absolutely delicious; I also use grated ginger along with the tbsp of ground and vanilla.

  • January 27, 2015
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    Carol Young

    In a word DELICIOUS!!!!!

  • January 28, 2015
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    Linda Donald

    These cookies are to die for. They are my all time favorite

  • January 31, 2015
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    Paul

    I made this Giant Ginger Cookie recipe and it came out great. My only problem was that the cookies spread a little too much while cooling in the pan. I put them in a -20 F freezer for a half hour before shaping them. I gave them five minutes to cool before I put them on a cooling rack. Next time I will try baking them for a few minutes less. They are nice and chewy and the flavor is awesome. This is an excellent recipe.

    • February 1, 2015
      reply

      Crosby Molasses

      Hi Paul, Glad you enjoyed the cookies. I agree, freezing the dough is key to helping them keep their shape.

  • July 16, 2015
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    jean irvine

    I just printed out the recipe.After reading all these comments, i now have to make these cookies.I will let you know my comment. But i have a feeling it is going to be good.

  • July 19, 2015
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    Dawn

    One of the best ginger cookies I have made yet

  • October 26, 2015
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    Bonnie

    Love these cookies, however, unless you want your oven to run, unused, for 40 minutes or more, don’t turn it on until 5 minutes before you take your dough out of the freezer.

    • November 5, 2015
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      Crosby Molasses

      Hi Bonnie, Thanks for pointing that out. I changed the instructions to have the oven preheat after the dough has chilled.

  • November 22, 2015
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    Maria

    I love ginger and molasses – reminds of Christmas! I’d like to try these cookies for a Christmas cookie exchange. Anyone know if they are “freezable” and if they make good “regular” size cookies?

    • July 4, 2016
      reply

      Crosby Molasses

      Hi Maria, you can freeze these cookies

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