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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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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
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

Ingredients

  • 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.

Directions

  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


Reviews for Giant Molasses Cookies

AVERAGE RATING
(77)
RATING DISTRIBUTION
5 Star
 (67)
4 Star
 (7)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Andrea User ID: 9041161 259786
Reviewed Jan. 16, 2017

"These cookies were nothing short of superb! I made them yesterday, brought them to work today and by tonight every cookie at home and work was eaten. Will be adding this to my line-up. Great recipe, thank you for sharing!!!!!"

MY REVIEW
laureenl User ID: 3327091 259686
Reviewed Jan. 15, 2017

"Made exactly as the recipe suggested and these were excellent. Given other reviews I put the dough in the fridge for an hour and it was very easy to handle.

Great flavour - ginger is prominent. Ran out of the course sugar and so had a few with regular sugar and they weren't near as good."

MY REVIEW
mommayor User ID: 6425768 258278
Reviewed Dec. 18, 2016

"These cookies are amazing! Kids love them. I made smaller cookies and it made over 5 dozen!"

MY REVIEW
rmbarr059 User ID: 4046105 258068
Reviewed Dec. 12, 2016

"Wow. That's all I have to say. Ruth--I used white sugar and these were just delicious. Will be adding these to my normal Christmas cookie baking line up from now on."

MY REVIEW
Ruth User ID: 8984320 258006
Reviewed Dec. 11, 2016

"Would someone please tell me if the 2 cups of sugar for this recipe is brown sugar or white sugar? I appreciate all your reviews and suggestions. Look forward to making these."

MY REVIEW
Tammy User ID: 7546980 257933
Reviewed Dec. 10, 2016

"First, these are NOT molasses cookies. They are gingersnaps. Look at the recipe - a very small amount of molasses, and the ginger is almost 4 times as much as any other spice. That being said, these are very tasty. I increased the molasses to 2/3 cup and reduced the cloves to 1/2 teaspoon (I'd like taste something other than cloves). Will make again for sure - when I want gingersnaps. I also left out the pecans, as my husband doesn't like nuts in his cookies. Oh well."

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

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

MY REVIEW
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."

MY REVIEW
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!!!!!"

MY REVIEW
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."

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