New This Month

Giant Ginger Cookies


To preserve the appearance of the sugary tops, layer cookies between parchment or wax paper when packing them for school lunches or as gifts. Freezing the dough for 20 minutes makes it easier to work with.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Source: Everyday Food, December 2003


  • 2 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground pepper
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar, plus 1/3 cup for coating
  • 6 tablespoons molasses
  • 1 large egg


  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.

  2. With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.

  3. Divide dough into twelve 2-inch 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. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.

  4. Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.

Reviews Add a comment

  • cwalling25
    5 JUL, 2015
    Can you use demerera instead of the light brown sugar? If so any suggestions for modifications thanks!
  • MizBiz
    23 FEB, 2015
    I'd love to know if Martha has secrets for those yummy oatmeal cookies that have the salted tops. Any suggestions? Thanks!
  • Lelia P
    4 DEC, 2013
    I make these cookies every year for about 8 years. Mine are never as dark as the picture, but they are beautiful. Instead of regular sugar for the outside, I use the sparkly sugar (it comes in a canister by the baking goods; looks like "jimmies" but only clear and sparkly). I also make them much smaller. I have never had a batch that wasn't a success, and I am not a partiuclarly good baker.
  • Jaspreet Kaur
    16 APR, 2013
    hi i would like to know what you mean by all spices.
  • El Pan
    21 MAR, 2013
    Giant Ginger Cookies
  • patnic
    3 MAR, 2013
    Average taste. I'd like to know how they got the crackling effect in the picture, when they indicate the flatten the dough. Also, interested how they got the white sugar to look that way in the picture too.
  • SociallySusan
    27 JAN, 2013
    I don't have a mixer so it was a labor of love to make these delicious cookies. It was worth all of the effort. I used blackstrap molasses and followed the recipe step by step. They looked just like the picture. Actually, the cookies are a little bigger in real life than in the picture! If you like gingerbread cookies, then you'll love Martha's giant version!
  • MS10843224
    7 FEB, 2012
    I have never taken the time to review any recipe until now...these are the BEST cookies ever! Double the recipe and plan to overdose on the softest, chewiest, most delicious ginger molasses cookies you have ever tasted!
  • KristenHolden
    20 DEC, 2011
    Wow! These are yummy! I'm not a big spicy cookie fan, but these were delicious AND easy to make. These are going to be on the official Christmas cookie roster from now on!
  • classymom
    30 SEP, 2011
    there is a big problem with these cookies. Once you make them, you will not be able to stop yourself from eating them. Really. You will become a cookie monster, so bake these with caution! I can never stop myself -- I made these today and scarfed down about 10...yes...10. It's ok, I'm thin but I still feel a bit piggish! But hey! I'll get over it and bake another batch another day! Tally ho! Enjoy!