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!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Butter – Use real butter.
- Granulated sugar
- Egg yolk – We’re just using the yolk here, for two reasons: 1. Egg yolks help the resulting cookie to achieve a delicious, chewy texture. 2. It’s about half an egg. If you are making a double batch for two cookies and don’t want to be wasteful, you can simply use one whole egg.
- Molasses
- All-purpose flour
- Baking soda
- Cinnamon
- Ginger
- Cloves
- Salt
- Course sugar – Optional.
How to Make a Giant Ginger Cookie
- 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!
Storing and Other Tips
- Store in an airtight container at room temperature. Homemade cookies are safe to eat for a week or more when stored this way, but they will definitely have the best taste and texture the first couple days.
- This cookie is also the perfect size for a pizookie for sharing. Just press dough into a standard pie plate and bake as directed. Place a few scoops of vanilla ice cream on it while it’s still warm and dig in.
- Because we are working with such small ingredients it’s important that you measure them correctly. It’s very easy to alter your dough for any of these giant cookies simply by not measuring your flour correctly, packing your brown sugar too much, or using a small egg. We’ve included details in the recipe to help with this!
Gifting Giant Cookies
- Giant cookies make a great gift for neighbors, teachers, and friends! 10-inch pizza boxes lined with parchment paper* hold one cookie perfectly and are adorable for gifting. *Make sure to line your box and use parchment or waxed paper and not tissue paper. Otherwise the box will absorb some butter and look greasy.
- If you are making several large cookies, I recommend setting out several bowls, one for each batch, and measure ingredients into each one by one. This will help prevent confusion when measuring ingredients and ensure that each dough ball is the correct size for one cookie. Alternately, you can use a food scale to accurately divide your dough into individual cookies.
- If you’d like to, use one bowl for every two cookies, so you can use one whole egg (instead of two yolks) and then just split the dough evenly into two pieces before baking. Again, a food scale is helpful!
Frequently Asked Questions
Can I make regular sized cookies with this dough?
Sure! If you’d like a small batch of cookies, divide this dough into 4-6 portions. Bake for about 8 minutes and then check for doneness. They will cook faster than the full sized cookie! If you want a full-sized batch, follow the original recipe here: Ginger Spice Cookies.
What else can I eat with this cookie?
A dollop of whipped cream, sliced apples, and caramel sauce would turn this cookie into a personal fruit pizza, similar to this Caramel Apple Fruit Pizza!
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!
Servings giant 9″ cookie
Equipment
Ingredients
- 6 tablespoons butter softened
- ½ cup sugar
- 1 egg yolk
- 2 tablespoons molasses
- 1 cup flour lightly spooned into cup and leveled
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ¼ 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!
Notes
- Store in an airtight container at room temperature. Homemade cookies are safe to eat for a week or more when stored this way, but they will definitely have the best taste and texture the first couple days.
- This cookie is also the perfect size for a pizookie for sharing. Just press dough into a standard pie plate and bake as directed. Place a few scoops of vanilla ice cream on it while it’s still warm and dig in.
- Because we are working with such small ingredients it’s important that you measure them correctly. It’s very easy to alter your dough for any of these giant cookies simply by not measuring your flour correctly, packing your brown sugar too much, or using a small egg. We’ve included details in the recipe to help with this!
Nutrition
Serving: 1Cookie, Calories: 1713kcal, Carbohydrates: 251g, Protein: 17g, Fat: 75g, Saturated Fat: 45g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 20g, Trans Fat: 3g, Cholesterol: 375mg, Sodium: 1701mg, Potassium: 771mg, Fiber: 4g, Sugar: 154g, Vitamin A: 2362IU, Vitamin C: 0.1mg, Calcium: 157mg, Iron: 8mg
Calories: 1713kcal
Cost: $4
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Questions & Reviews
Followed the recipe exactly and it turned out perfect! Thank you!!!
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 ????