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 size 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 packed with flavor, large and chewy. The Ultimate Christmas Cookie. Totally sharable and totally worth it! Making gingerbread cookies with crystalized ginger instead of ground….really packs a sweet chewy ginger flavor and quite frankly the best gingerbread cookies you’ll ever taste.
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. BAKERS TIP: Always use unsalted butter when baking. You want to be in control of how much salt is in your recipe.
- FAT CONTENT: Margarine contains more water and less fat, which makes for thin cookies that spread out while 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 had to offer. I quickly learned, while I like the idea of having a giant thick soft cookie, most of their flavors weren’t that good and the prices were insane! One single cookie cost $4.68 and a dozen is almost $40.00 ($39.93). Those prices are ridiculous! So, I set out on a mission to create my own giant thick cookies. If peanut butter cookies are not 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 giant ginger cookies. Like the ones you get at a bakery.
However! This same dough can be used to make smaller size cookies. They will puff up beautiful and thick. Please keep in mind to adjust 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.
- In a large mixing bowl of a stand mixer, fitted with a paddle attachment, add the shortening, light brown sugar, granulated sugar, eggs and vanilla. 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, blend until combined.
- Stir in the cinnamon chips and chopped crystalized ginger.
- Divide gingerbread dough into 12 balls (about 4 ounces each).
- Place 6 dough balls on each prepared baking sheet.
- Chill dough 1 hour.
- Preheat oven to 350°. NOTE: THESE COOKIES WERE BAKED IN A CONFECTION OVEN YOU MAY NEED TO ADJUST 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, 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?
Flavor Level of Crystallized Ginger, Fresh Ginger, Ground Ginger
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 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 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 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
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 for sure will have a problem. NOT THIS TIME….I have some tricks up my sleeve to help you get the results you want out of these chewy pumpkin cookies. A thick soft delicious cookie. Scroll down for my tips.↓
- BROWN SUGAR: Use more brown sugar then white sugar. The light brown sugar creates a thicker, softer, and chewier cookie than using 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: When forming the cookie ball, don’t press the dough together too much. Try to keep it airy. Only press it together enough for it to stay together. 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 totally make this dough ahead of time and save 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 kept 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. The cookies will stay fresh in the freezer up to 3 months.
FREEZER (COOKIE DOUGH BALLS): Cookie dough balls will stay fresh in the freezer 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, no need to thaw.
MORE GINGERBREAD RECIPES
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