Giant Molasses Cookies Recipe

Reviewed on Feb. 04, 2013 by watermelonmuffin

I made these for a church meal, and they were all gone by the end. My mom couldn't stop eating them, I think she had like 7. They're very chewy and perfect. I will definitely make these again! :)

Reviewed on Oct. 30, 2012 by kmccorqu

The coarse sugar on the outside adds a lovely crunch to these chewy cookies. I will be making these again!

Reviewed on Oct. 28, 2012 by Bribd21

ABSOLUTELY LOVE THIS RECIPE!!! I can't count how many batches I have made! People just can't get enough!! Sooooo yummy!

Reviewed on Aug. 16, 2012 by Heisrisen

I tried this recipe last Christmas, and we all quite enjoyed the cookies. However, I did think that 400 F was rather high to bake such large cookies, and wondering if it was a typo, baked the cookies at 300 F. This worked very well for me, and though I see that the recipe originally called for 350, I think I will stick with 300 F. Also, I've never used the pecans, as I'd rather not have nuts in my molasses cookies.........just personal preference. :) The only other change I made (which shouldn't affect the outcome at all) was to adjust the amount of spices to our liking (increasing some, decreasing others). These are wonderfully thick, soft, and (to me) slightly chewy cookies........though not my 'ultimate' molasses cookie, these are a very close second, and will for sure be made again!

AnnaCerasani, I have frozen these cookies both times I made this recipe, and have also sent them to Michigan...........my prefered way to eat these cookies is to freeze the cooled cookies, put a frozen cookie on a plate/napkin, and let the cookie come close to room temp before eating. Somehow, the texture is better to me that way. :)

Anyway, these are wonderful cookies......if you like molasses cookies, give these a try!

Reviewed on Jul. 03, 2012 by asmith0523

These are so delicious. I love how they are crispy on the outside and chewy in the middle. They have just the right amount of spice to balance the molasses. I just finished making them and I've eaten three already!

Reviewed on Jun. 19, 2012 by AnnaCerasani

Absolutely delicious! Has anyone frozen them yet? I want to know how they fare after a few weeks in the freezer.

Reviewed on Mar. 20, 2012 by Laurie720

This is the BEST RECIPE for these cookies I have ever made. I went to a specialty cake decorating shop and got the coarse sugar. Amazing!

Reviewed on Feb. 26, 2012 by alanda

AHHHHHMAZING! definitly a recipe i will keep making!

Reviewed on Feb. 11, 2012 by 0505JUNEBUG

The cookie are great i use an ice cream scoop to put them on the pan .thank you

Reviewed on Jan. 27, 2012 by KScales

We have reviewed this recipe again, and agree with contributor Kristine Chayes observation. 350 degrees is the ideal baking temp for these cookies and they should bake for approximately 13-15 minutes.

We apologize for the earlier error. It will be updated here soon.

Taste of Home Test Kitchen

Reviewed on Jan. 15, 2012 by macs4445

This is my husband's new favorite cookie! Perfect exactly as it is.

Reviewed on Jan. 07, 2012 by KristineChayes

I just noted that the oven temperature listed in the magazine is 400 degrees; when I submitted my recipe for Giant Molasses Cookies, it called for an oven temperature of 350 degrees, which is the oven temperature I've always used. Because temperatures can vary from oven to oven, for those who needed to shorten baking time, try the lower oven temperature of 350 degrees. Whichever is best for you, you want to make sure the cookies are baked through, but still soft and chewy. Enjoy! - Kristine Chayes

Reviewed on Jan. 03, 2012 by KristineChayes

I submitted the Giant Molasses Cookies recipe and note that many people who made them had shortened baking times. Since oven temperatures can vary, the important thing is to find the amount of baking time in your oven that will produce a chewy cookie. It is important not to overbake them. Glad they are such a hit! -- Kristine Chayes, Smithtown, N.Y.

Reviewed on Dec. 27, 2011 by huwmar

Absolutely delicious. I made it without the nuts. They looked picture perfect and tasted wonderful.

Reviewed on Dec. 17, 2011 by grannyseussie

It's the perfect molasses cookie recipe i've been looking for!!

Reviewed on Dec. 13, 2011 by cassellbon

I have been looking for a molasses cookie to taste like the ones my Aunt Maud made years ago and finally found it! A lot of people have never had molasses cookies and now have become their favorite. I reduced the cooking time to about 12-13 minutes to make them chewier. My family loves them. Thank you, Kristine Chayes and Taste of Home.

Reviewed on Dec. 13, 2011 by LunarLady58

I made these cookies for gifts and they turned out great! Very big and chewy and perfect for gifts. I have other recipes for molasses cookies, but this is now my favorite because of the chewiness factor. :) I baked mine for 11 minutes, and they were perfect.

Reviewed on Dec. 06, 2011 by Dareya

These cookies are awesome, have already made them twice and everybody loves them. I added a full cup of pecans.

Reviewed on Dec. 01, 2011 by RBenner

I have made these several times. Two college grandkids just took some back to school after Thanksgiving. They love ginger cookies and we do too.

Reviewed on Nov. 27, 2011 by Queenmumv66

I have made these delicious cookies 3 times in the past month already, my family loves them so much. They also make a lot of cookies.I followed the recipe excact, except rolled them in regular sugar before baking.I will be making these for years to come.

Reviewed on Nov. 26, 2011 by KristineChayes

I submitted the recipe for the Giant Molasses Cookies, which have been a family favorite for years. Just wanted to share that, for the Christmas holiday season, I make the Giant Molasses cookies smaller and stamp each one with Taste of Home's gingerbread man cookie stamp. It is a simple and delicious way to have gingerbread man cookies on your holiday cookie tray. Happy Holidays to all! - Kristine Chayes, Smithtown, N.Y.

Reviewed on Nov. 23, 2011 by taiheiyo

used LESS sugar at 1 1/2 cup 5 tsp ginger, 2 tsp cinnamon 1 1/2 tsp cloves or more !!! Rolled TOP only in TURBINADO sugar. Briefly refrigerate the mixture before making cookie balls. Baked only 8 - 10 minutes. Looked very professional and yummy for a chew cookie. tennsmama 11.23.2011

Reviewed on Nov. 18, 2011 by Linda Meyers

Love these giant cookies, although 16-18 minutes is way too long to bake. Mine were perfectly done in 10-12 minutes. On my second batch and will bake these often.

Reviewed on Nov. 17, 2011 by kalicole

These taste just like my mom used to make!

Reviewed on Nov. 15, 2011 by dawnasmom

I didn't make the cookies quite so large so had to reduce the baking time to 10 minutes. I let sit on the cookie sheet for 2 minutes then transferred to cooling rack.

Reviewed on Nov. 15, 2011 by HardinAllenGirl

If I baked them long enough to crack they were too hard. They have a good flavor but I was disappointed they didn't turn out better. I will not make them again.

Reviewed on Nov. 15, 2011 by voyageuse

Absolutely fabulous - especially about 10 minutes out of the oven. I found the recipe made 3 dozen big cookies for me.

Reviewed on Nov. 14, 2011 by jkayc566

They are wonderfully crunchy with just the right amount of chewy :)

Reviewed on Nov. 12, 2011 by jdwalters

made them twice and neithern time were they very good. the dough was really runny and could not roll them into a ball. they tasted too cakey

Reviewed on Nov. 09, 2011 by estes143

These time cookies are amazing! Every time I make them they disappear! Giant is best I tried making them smaller and they were not as chewy.

Reviewed on Nov. 05, 2011 by territeter

I made these cookies for my daughter's trip to district band and they were a great hit. I did make 36 cookies out of the recipe instead of the 24 and baked them only 13 minutes. Yummy!!

Reviewed on Oct. 30, 2011 by allharrymama

Just baked these last night. They were all gone after the church dinner. Children and adults alike complimented them. They were slightly crisp, but chewy enough to please me.

Reviewed on Oct. 30, 2011 by workinmomTX

Molasses cookies are one of my favorite cookies, so as soon as I saw these, I tried them. They are crispy on the outside and chewy inside, which is perfection for my taste. I made some small and some large. 16 minutes will burn them in my oven. I only cooked the large ones for 8 minutes and watched them carefully. I burnt one batch, totally my fault, forgot to set ther timer. What a waste of delicious dough. This is a keeper. They are on my list to give away at Christmas.

Reviewed on Oct. 29, 2011 by Linda Meyers

These giant cookies are delicious. The only problem I had was that they were over baked when done at 400 degrees for the 16 minutes. Next time I'll try a little cooler oven or bake for less than the recommended time. Definite keeper.

Reviewed on Oct. 29, 2011 by ReneeK352

These are awesome! Mine did not crack on the tops as much as those in the pic, so I wonder if it is due to the type of sugar in which they were rolled. I used Sugar in the Raw, large crystals, yet they are a somewhat different product than granulated sugar.

Reviewed on Oct. 23, 2011 by harmeling3b@yahoo.com

Was the baking time of 16-18 minutes correct? My friend made these and said it only took about 6 minutes.

Reviewed on Oct. 21, 2011 by sherloreco

Great flavor. I would probably make them smaller next time to have more of them to share. I didn't have coarse sugar so I used regular sugar which worked fine.

Reviewed on Oct. 18, 2011 by ReneeK352

What type of molasses is recommended or was used? I would guess that it depends on the baker's preference.

Reviewed on Oct. 18, 2011 by melhertzberg@msn.com

I made these yesterday for my son in Afghanistan and his unit. Delicious.

Reviewed on Oct. 18, 2011 by michie

I had a dentist appointment and needed to get some cookies baked for a meeting the next night. I looked at the Molasses Cookie Recipe and my hubby said he would bake them for me. I laughed as he never baked a cookies in his life. When I got home, he had them baked and they turned out great and were delicious. Now I won't be able to keep him out of the kitchen. He thinks he is a top notch cook now and he also enjoys eating the scraps.