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

Giant Molasses Cookies Recipe

Publisher Photo
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
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 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 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.


  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

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.

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Reviewed Dec. 18, 2014

"Also added 1/2 c flour."

Reviewed Dec. 4, 2014

"really good...i added about a half cup flour too.. i sifted dry ingredients.. and add tesp of black pepper .."

Reviewed Nov. 17, 2014

"Good taste, but I was expecting the cookies to be the color of the molasses but they were more like the color of ginger. I don't know what I did wrong, but they just didn't look right to me."

Reviewed Nov. 2, 2014 Edited Dec. 6, 2014

"Easy to make. After reading comments about sticky dough and spreading, I made a double batch and added one extra egg and an extra 1/2 c flour (roughly 1/2 cup, just till it is very thick and beginning to lose stickiness). I refrigerated the dough overnight which helps keep the cookie from spreading. My dough was very stiff after refrigerating. My end result was perfect. I baked the till the bottoms started to show brown. They were crispy on the outside and chewy inside. They freeze well. This recipe is a keeper!"

Reviewed Oct. 24, 2014

"Very flavorful. My complaint is that the dough is so sticky. I had a very hard time shaping balls. I added at least 1/2 cup more flour, too. I will chill the dough overnight the next time. I made the cookies a little smaller. First tray I baked at recommended temperature and cookies were too hard. More chewy if baking time is cut back. Will make again."

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