Large Bakery Size Gingerbread Cookies
Large Bakery Size Gingerbread Cookies: As the holiday season approaches, the scent of freshly baked gingerbread wafts through the air, evoking memories of warm and cozy gatherings with loved ones. But when it comes to gingerbread, bigger is always better. Introducing the large bakery-sized gingerbread cookie, a holiday treat that is sure to delight both the young and the young at heart. With its perfectly spiced dough and generous size, this cookie is not only a feast for the taste buds but also a feast for the eyes.
These incredibly soft gingerbread cookies are large and chewy, packed with flavor. They are the Ultimate Christmas Cookie. They are totally shareable and worth it! Making gingerbread cookies with crystallized ginger instead of ground ginger packs a sweet, chewy ginger flavor, and quite frankly, they are the best gingerbread cookies you’ll ever taste.
Crystallized Ginger
It’s essentially fresh ginger cooked in sugar water and then rolled in sugar. If you have a recipe that calls for this ingredient, you can substitute 1/8 teaspoon of ground ginger for every tablespoon of crystallized ginger.
Good Ingredients Matter
Don’t skimp on this ingredient….YOU MUST USE REAL BUTTER. WHY? There are several reasons for choosing butter over margarine.
BUTTER VS MARGARINE
- FLAVOR: Butter provides a rich flavor. BAKER’S TIP: Always use unsalted butter when baking. You want to control how much salt is in your recipe.
- FAT CONTENT: Margarine contains more water and less fat, resulting in thin cookies that spread out during baking.
- TIP: When baking, always use unsalted butter. You want to be in control of the salt.
THE HIGH PRICES OF GOURMET COOKIES
Do you have a high-priced cookie store near you? Have you tried their cookies? When I heard we were getting a Crumbl near our home, I couldn’t wait to try all the cookies they offered. I quickly discovered that, although I enjoy giant, thick, soft cookies, most of their flavors were disappointing, and the prices were outrageous! One cookie costs $4.68, and a dozen is almost $40.00 ($39.93). Those prices are ridiculous! So, I set out to create a giant, thick cookie. If peanut butter cookies aren’t your thing, don’t worry – below, you will find 12 large, thick, and soft cookie recipes. OREO COOKIES, CIRCUS ANIMAL COOKIES, FAMOUS SUGAR COOKIES, SALTED CARAMEL COOKIES, AND SO MUCH MORE.
CAN THIS RECIPE MAKE SMALLER COOKIES?
This recipe was designed to make 12 large, thick ginger cookies, similar to those found at a bakery.
However, this same dough can be used to make smaller cookies. They will puff up beautifully and thickly. Please remember to adjust the baking time. The serving size and nutrition information will also change.
How to Make Large Bakery-Size Gingerbread Cookies
Instead of making gingerbread people for your Christmas Cookies, make these delicious chewy gingerbread cookies full of warming spices!
GIANT COOKIES INGREDIENT LIST– full recipe below in recipe card
- 1 cup vegetable shortening
- 1½ cups light brown sugar, packed
- ½ cup granulated white sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 (10-ounce) bag cinnamon chips
- ½ cup crystallized ginger, chopped
CREAM CHEESE DRIZZLE INGREDIENT LIST
- 1 (8-ounce) cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- 8 tablespoons milk or water
SOFT CHEWY COOKIES INSTRUCTIONS
- Line 2 cookie sheets with parchment paper and set aside.
- Add the shortening, light brown sugar, granulated sugar, eggs, and vanilla to a large mixing bowl of a stand mixer fitted with a paddle attachment. Scrape sides of bowl with a rubber spatula.
- Mix at medium speed until light and fluffy.
- In a medium bowl, whisk together the flour, salt, baking powder, ginger, cinnamon, nutmeg, and cloves.
- Add dry ingredients to the wet ingredients, and blend until combined.
- Stir in the cinnamon chips and chopped crystallized ginger.
- Divide gingerbread dough into 12 balls (about 4 ounces each).
- Place 6 dough balls on each prepared baking sheet.
- Chill the dough for 1 hour.
- Preheat the oven to 350°F. NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST THE BAKING TIME FOR AN ELECTRIC OR GAS OVEN.
- Bake gingerbread cookie dough 16-18 minutes.
- Slide the cookies still on the parchment paper onto the counter or cooling rack to cool completely.
CREAM CHEESE DRIZZLE INSTRUCTIONS
- Beat the cream cheese and butter until light and fluffy.
- Add the vanilla, beat to combine.
- Add powdered sugar, mix until combined.
- Pour milk or water into the cream cheese mixture, and whip until creamy.
- Pour into a squeeze bottle or use a spoon.
- In a back-and-forth motion, top the pumpkin cookies with the cream cheese drizzle.
Do I have to add Cinnamon Chips?
The answer is no. The cinnamon chips add another layer of texture and a fantastic pop of cinnamon flavor. The chips are usually a seasonal product from Hershey, so stock up when you see them! Otherwise, these cookies remain soft and delicious even without them.
HOW TO REPLACE CINNAMON CHIPS IN BAKING RECIPES
The closest “copycat” option is white chocolate chips tossed with cinnamon, since they mimic the sweetness and melt factor of cinnamon chips. GET ALL THE DETAILS HERE → HOW TO MAKE 2-INGREDIENT CINNAMON-FLAVORED BAKING CHIPS
Flavor Level of Crystallized Ginger, Fresh Ginger, Ground Ginger
CRYSTALLIZED GINGER: Also known as candied ginger, it is fresh ginger cooked in sugar water and rolled in sugar. The boiling process takes some of the bite out of the ginger root compared to pieces of fresh ginger, but still offers tons of flavor. The chewy texture is great in baked goods. FRESH GINGER: Its essential oils provide a kick to any recipe and should be added in small amounts…you can always add more. GROUND GINGER: The flavor will be much milder, depending on the age of your ground ginger, and could be even more diminished. Use ¼ teaspoon of ground ginger for every one tablespoon of fresh ginger called for in a recipe.
How to Make Crystallized or Candied Ginger
- Peel and slice 1 pound of ginger (about 1/8-inch thick)
- Add to a pot of water (enough to cover the ginger)
- Simmer 30 minutes
- Drain, reserving ½ of the liquid
- Put the ginger back in the pot with the reserved water and 2 cups of granulated sugar.
- Bring to a boil, reduce the heat, and simmer 35-40 minutes or until a candy thermometer reads 225°
- Drain, spread on a cooling rack over a cookie sheet to dry (about 2 hours)
- Toss the ginger in a bowl of sugar to coat all over.
- Place the ginger back on the cooling rack to sit overnight
- Store in an airtight container for several months
STOP PAYING $5 A COOKIE FROM THE GOURMET COOKIE SHOPS AND MAKE YOUR OWN
COOKIE OF THE MONTH
A FRESH, FUN COOKIE RECIPE EVERY MONTH — STRAIGHT FROM OUR KITCHEN TO YOURS!
WHAT MAKES GINGERBREAD COOKIES SOFT AND CHEWY?
Typically, when you have a giant mound of cookie dough, it will flatten. Add six mounds of cookie dough, and you will definitely have a problem. NOT THIS TIME….I have some tricks to help you achieve the perfect texture and taste in these chewy gingerbread cookies—a thick, soft, delicious cookie. Please scroll down for my tips.↓
- BROWN SUGAR: Use more brown sugar than white sugar. The light brown sugar creates a thicker, softer, and chewier cookie than mostly white sugar.
- BAKING POWDER: Baking soda can help create crisper cookies, but we want a thick, soft cookie, so omit the baking soda.
- HANDLING THE DOUGH: Don’t press the dough together too much when forming the cookie ball. Try to keep it airy. Only press it together enough to hold it in place. CHILL THE DOUGH BEFORE BAKING: Once the dough is formed into balls and placed on a cookie sheet lined with parchment paper, slide the cookie sheet into the refrigerator for 30-60 minutes.
CAN THIS COOKIE RECIPE BE MADE IN ADVANCE?
YES! You can make this dough ahead of time and save it in the refrigerator or freezer! Bake them all at once or a couple at a time. Always have your favorite cookie dough ready to go.
REFRIGERATOR (COOKIE DOUGH BALLS): The cookie dough can be chilled in the refrigerator for up to 4 days.
(BAKED COOKIES): Store in an airtight container at room temperature.
FREEZER (BAKED COOKIES): Place baked cookies in a freezer-safe bag or an airtight container. They will stay fresh in the freezer for up to three months.
FREEZER (COOKIE DOUGH BALLS): Cookie dough balls will stay fresh in the freezer for up to 3 months. HOW TO FREEZE: Place the balls on a cookie sheet for a few hours before placing them in a freezer-safe container or a freezer bag to store. BAKE FROZEN COOKIE DOUGH FOR AN EXTRA MINUTE; there is no need to thaw.
HERE’S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to double the cookies.
- Bake in a preheated oven at 350°F for 13 minutes.
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- GINGERBREAD FUDGE
- GINGERBREAD WHOOPIE PIES
- GINGERBREAD WINTER WONDERLAND CAKE
- GINGERBREAD CHRISTMAS TREE LOT
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Large bakery-size gingerbread cookies bring all the warmth and spice of the season in one oversized, irresistible treat. Thick, soft, and perfectly spiced with ginger, cinnamon, and molasses, they’re as beautiful to look at as they are satisfying to eat. Whether you decorate them with icing for a festive touch or enjoy them plain with a cup of cocoa, these cookies turn any day into a holiday. Making them at home means you get that bakery-quality flavor and impressive size without the bakery price — and the sweet, spicy aroma that fills your kitchen is a gift all on its own. Sheryl
WHY DO THESE COOKIES LOOK “RAW”?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
Large Bakery Size Gingerbread Cookies
Making gingerbread cookies with crystalized ginger instead of ground....really packs a sweet chewy ginger flavor.
Ingredients
For the Gingerbread Cookies:
- 1 cup vegetable shortening
- 1½ cups light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 (10 ounce) bag cinnamon chips
- ½ cup crystallized ginger, chopped
For the Cream Cheese Drizzle:
- 1 (8 ounce) cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- 8 tablespoons milk or water
Instructions
For the Gingerbread Cookies:
- Line 2 cookie sheets with parchment paper and set aside.
- Combine the shortening, light brown sugar, granulated sugar, eggs, and vanilla in a large mixing bowl. Mix until fluffy.
- In a medium bowl, whisk together the flour, salt, baking powder, ginger, cinnamon, nutmeg, and cloves.
- Add dry ingredients to the wet ingredients and blend until combined.
- Stir in the cinnamon chips and chopped crystallized ginger. Divide the dough into 12 balls (about 4 ounces each).
- Refrigerate 1 hour.
- Preheat the oven to 350°. NOTE: These cookies were baked in a convection oven. The baking time for an electric or gas oven may need to be adjusted.
- Bake 16-18 minutes.
- Slide the hot cookies, still on the parchment paper, onto the counter to cool completely.
For the Cream Cheese Drizzle:
- Beat the cream cheese and butter until light and fluffy.
- Add the vanilla and beat until well combined.
- Add powdered sugar and mix until combined.
- Pour milk or water into the cream cheese mixture and whip until creamy.
- Pour the cream cheese drizzle into a squeeze bottle or use a spoon, and then, in a back-and-forth motion, top the pumpkin cookies with it.
HERE'S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to double the cookies.
- Bake in a preheated oven at 350°F for 13 minutes.
Notes
WHY DO THESE COOKIES LOOK "RAW"?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
Can you substitute butter for the shortening?
Hi Brenda, You can use butter but here is the reason I recommend using a combination of shortening, butter, and cream cheese in your cookie dough. Shortening is 100 percent fat, meaning there is no water in it and no steam is created during baking. The lack of water also means that shortening does not increase gluten production, so cookies made with shortening tend to be softer and more tender. The butter and cream cheese are for flavor. I hope this helps! HAPPY BAKING????Sheryl