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
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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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 : ))"

lukesmommy15229 User ID: 1740774 236798
Reviewed Nov. 6, 2015

"Love molasses cookies! Adding pecans sounds wonderful."

Lee Mary Lou User ID: 5730983 220825
Reviewed Feb. 18, 2015

"This cookie is delicious! Stays soft and moist for days."

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