Giant Molasses Cookies Recipe
Giant Molasses Cookies Recipe photo by Taste of Home
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Giant Molasses Cookies Recipe

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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
Featured In: Fall Cookies
TOTAL TIME: Prep: 30 min. Bake: 15 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min./batch
MAKES: 24 servings


  • 1-1/2 cups butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 4-1/2 cups all-purpose flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup chopped pecans
  • 3/4 cup coarse sugar

Nutritional Facts

1 cookie: 310 calories, 13g fat (7g saturated fat), 48mg cholesterol, 219mg sodium, 46g carbohydrate (27g sugars, 1g fiber), 3g protein.


  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Fold in pecans.
  2. Shape into 2-in. balls and roll in coarse sugar. Place 2-1/2 in. apart on ungreased baking sheets. Bake 13-15 minutes or until tops are cracked. Remove to wire racks to cool. Yield: 2 dozen.
Originally published as Giant Molasses Cookies in Taste of Home November 2011, p60

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crideout User ID: 51849 257680
Reviewed Dec. 4, 2016

"Made these cookies yesterday. Loved them. Can't wait to make them for the holidays."

seablue02 User ID: 3510726 255892
Reviewed Oct. 24, 2016

"I made these tonight and they were incredible. Beyond incredible. They are so awesome, there's no way to describe them. These will be in my permanent folder to make again. They were soft and chewy and a little crispy around the edges. These cookies are perfect. My husband has eaten too many for me to count since he got home from work. He loves them too. I will say, I used a small ice cream scoop to make my cookies, so I got about 120 - 2 &1/2 inch cookies. Enough to give some to my sick neighbor, a large tray for my husband to take to work and a small tray for us to have at home. I will be making these cookies many times more. Oh, and one more thing, I followed the recipe to a T with the exception of the nuts. I omitted those. For the course sugar, I used a pearl sugar I ordered from the UK through Amazon. It made them look like they had little snowflakes on them. Again, these cookies were....Perfect."

Jesuslives777 User ID: 8714929 255296
Reviewed Oct. 11, 2016

"These cookies were so easy to make and even more incredible to eat. They have found a permanent place in my Christmas cookie parade. God bless you and thank you for sharing your recipe!!!!!"

shar6024 User ID: 1138668 253893
Reviewed Sep. 9, 2016

"Made these at Christmas and thru the year periodically and they always turn out great. I enjoy them with a cup of tea in the afternoon."

babynurse007 User ID: 8581092 247009
Reviewed Apr. 12, 2016

"Absolutely perfect cookies! I make them exactly according to the recipe and they are everyones favorite!"

Piney34 User ID: 5889219 244686
Reviewed Feb. 29, 2016

"Fabulous cookies. Turned out beautiful, and delicious. Followed the directions exactly."

jamnjulz User ID: 8667320 239672
Reviewed Dec. 18, 2015

"Made these cookies in an attempt to mimic a local restaurant's fantastic cookies. I think this recipe topped them! My husband says, "I think the flavor is even better!" The only change I made was using a vegan buttery spread since we are dairy free. These were really good. I may attempt to add some baking powder next time to see if I can create a cakier cookie. My husband is very high maintenance;)"

Hatashley User ID: 8618558 237404
Reviewed Nov. 15, 2015

"Loved this recipe. Made them exactly to the recipe and they turned out great"

ryan0705 User ID: 3574117 236868
Reviewed Nov. 7, 2015

"I used 2 tsp cinnamon. I used an Amish molasses that was first run.

It's kinda like a mixture of molasses and honey tasting. For a stronger
molasses flavor use second run or what's called Black Strap which is
the strongest molasses I think you can get. May have to look at a farm
store or a Amish store. If you really want a strong molasses taste."

tsuop User ID: 6274346 236816
Reviewed Nov. 6, 2015 Edited Nov. 7, 2015

"These are sooo good!! My Mother gave me this recipe 40 years ago. I make mine a little smaller & bake 10 min, that way I can eat 2 without feeling guilty : ))"

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