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My family always requests these soft and deliciously chewy cookies. The cookies are also great for shipping as holiday gifts or to troops overseas. —Kristine Chayes, Smithtown, New York
Nutritional Facts 1 cookie equals 310 calories, 13 g fat (7 g saturated fat), 48 mg cholesterol, 219 mg sodium, 46 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Giant Molasses Cookies in Taste of Home November 2011, p60
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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!
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
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
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