Giant Molasses Cookies Recipe
- 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
- 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.
1 cookie: 310 calories, 13g fat (7g saturated fat), 48mg cholesterol, 219mg sodium, 46g carbohydrate (27g sugars, 1g fiber), 3g protein.
Reviews for Giant Molasses Cookies
"I made these without the nuts and they were incredible. I refrigerated for an hour before scooping and rolling into balls, and kept the remaining cookie balls in the refrigerator to stay firm. Rolled in sugar just before baking. My convection oven only took 9 minutes at 350 degrees. I also tested both a regular cookie sheet and an airbake cookie sheet, both topped with a silpat with excellent results either way. The cookies slid right off. Using a #50 scoop I ended up with 7 dozen cookies that looked exactly like the ones pictured. These are the perfect size for a treat in the kids' lunches. The dough did get very thick for me without adding extra flour like some others said. I will try using my dough hook next time. The consistency was perfect for scooping once it was cold."
"100% agree with HardinAllenGirl's commentdid a 2 cookie test right now-without placing dough in frig-FLATTER THAN FLAT&BURNTdefinitely REFRIGERATE b4 putting dough in oven-dang, glad I did the test.'I'll adjust oven rack higher&as others mentioned lower oven temp as well. will try again with iced cold dough spent in fridge overnight.still not convinced-tasted 1of2 tested, flavor is good but I prob won't attempt again, expensive ingreds to wastesorry for neg review"
"These are such delicious nice soft, chewy cookies so they are NOT gingersnaps. Gingersnaps are as implied a crunchier texture hence the name gingerSNAPS."
"My husband loves cookies made with molasses and spices. I have a recipe for rolled molasses cookies; but if I am in a hurry, this is the one I use. It is just as good as the rolled cookie; but quicker to make."
"i could not locate my family recipe of molasses cookies and decided to try these. My husband is the taste tester and loved the softness and the flavor EXCEPT for the strong ginger taste. I will make them again - but cut down on the ginger to 2 tsp. Great recipe otherwise!"
"Flavor and texture of these are amazing! Nice change from my Oatmeal or chocolate chip cookies1"
"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!!!!!"
"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."
"These cookies are amazing! Kids love them. I made smaller cookies and it made over 5 dozen!"
"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."
"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."
"Made these cookies yesterday. Loved them. Can't wait to make them for the holidays."
"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."
"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."
"Absolutely perfect cookies! I make them exactly according to the recipe and they are everyones favorite!"
"Fabulous cookies. Turned out beautiful, and delicious. Followed the directions exactly."
"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;)"
"Loved this recipe. Made them exactly to the recipe and they turned out great"
"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 strongermolasses flavor use second run or what's called Black Strap which isthe strongest molasses I think you can get. May have to look at a farmstore or a Amish store. If you really want a strong molasses taste."
"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 : ))"
"Love molasses cookies! Adding pecans sounds wonderful."
"This cookie is delicious! Stays soft and moist for days."
"I did not care for this cookie at all. I felt it was lacking in the robust flavor that you usually connect to a molasses cookie. I think it could have used a little more molasses and some dark brown sugar to give it what the cookie was lacking. I also did not care for the texture. It seemed a little too cakey too me, even when I baked it for less time than suggested."
"These cookies are FABULOUS! I have made them several times and they turn out perfectly soft and chewy each time. I bake them a minute or 2 less then suggested which makes them perfect! The dough freezes well too so you can make some now and have the dough to make more later."
"What a perfect molasses cookie recipe! Follow recipe exactly, use only blackstrap molasses (NOT sorghum molasses), don't add flour (supposed to be soft and sticky), use double scoop of dough for each cookie, use baking SODA not powder, roll in sugar, don't over-bake (test oven temp w/thermometer if your cookies are hard), and you will have great cookies!"
"Also added 1/2 c flour."
"really good...i added about a half cup flour too.. i sifted dry ingredients.. and add tesp of black pepper .."
"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."
"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!"
"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."
"The taste is wonderful. My cookies came out flat (not thick, like in the photo). Does anyone have any suggestions? (Obviously, it's me, because most of the other reviews said their cookies looked just like the photo.)"
"these are awesome, will definitely make again,"
"These were delicious and they were indeed giant!"
"KarlaM make sure you are using butter not margarine. Margarine makes cookies spread and butter makes them light and fluffy."
"A little nervous about using so much ginger and molasses but I did it anyway and have to say these cookies came out pretty well. However, they're a little on the sweet side and although I didn't notice at first, there's a bit of a spicy hot aftertaste, which I'm assuming is from all that ginger. I used a smaller cookie scoop so these were not giant cookies, just normal size. I also added a bit more cinnamon by accident for a total of about 2 tsps. These cookies are plenty sweet without rolling them in coarse sugar. The smaller cookies still took 15 minutes to bake at 350 and came out nice and chewy with cracks on the top just like the picture shows. Using the smaller scoop gave me a little over 6 dozen cookies. I'll definitely make these again but just cut back on the ginger and sugar a bit."
"They turned out great! Just like my mom used to make. So addicting!I will be making these again.....SOON"
"Have a second batch as I type this ! Kicked up the spice to suit our taste. Would give them 5 stars but they are not coming out thick like shown. Otherwise, the are really good ! wondering if I adjust the baking temp they will stay puffy? I have put dough in fridge to chill while the batch in the oven cooks hoping this will make the difference !"
"Just made these cookies and they are absolutely perfect. Not too sweet and perfectly soft. I couldn't find course sugar so I just used regular sugar then topped them off with a little extra sprinkle right before putting them in the oven. Delicious!"
"My cookies looked just like the ones in the photo. They were awesome! I live in a sorghum community, so I used that instead of molasses. These made a bunch and were delightful! If you follow the recipe, you won't be disappointed!"
"These are wonderful cookies. Lots of flavor. Let the cookies set on the baking sheets for a little while before transferring them to wire racks. Parchment paper on the baking sheets makes moving them a snap. I didn't have enough coarse sugar, so I used regular granulated sugar on the last couple cookies. That worked ok, but I think the coarse sugar is prettier and gives them a nice crunch. I used a # 16 (2 oz.) disher to scoop dough and only rolled the tops and sides of dough balls in sugar. That worked out great."
"Sons favorite cookie"
"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! :)"
"The coarse sugar on the outside adds a lovely crunch to these chewy cookies. I will be making these again!"
"ABSOLUTELY LOVE THIS RECIPE!!! I can't count how many batches I have made! People just can't get enough!! Sooooo yummy!"
"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!"
"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!"
"Absolutely delicious! Has anyone frozen them yet? I want to know how they fare after a few weeks in the freezer."
"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!"
"AHHHHHMAZING! definitly a recipe i will keep making!"
"The cookie are great i use an ice cream scoop to put them on the pan .thank you"
"This is my husband's new favorite cookie! Perfect exactly as it is."
"Absolutely delicious. I made it without the nuts. They looked picture perfect and tasted wonderful."
"It's the perfect molasses cookie recipe i've been looking for!!"
"I have been looking for a molasses cookie to taste like the ones my Aunt Maud made years ago and finally found it! A lot of people have never had molasses cookies and now have become their favorite. I reduced the cooking time to about 12-13 minutes to make them chewier. My family loves them. Thank you, Kristine Chayes and Taste of Home."
"I made these cookies for gifts and they turned out great! Very big and chewy and perfect for gifts. I have other recipes for molasses cookies, but this is now my favorite because of the chewiness factor. :) I baked mine for 11 minutes, and they were perfect."
"These cookies are awesome, have already made them twice and everybody loves them. I added a full cup of pecans."
"I have made these several times. Two college grandkids just took some back to school after Thanksgiving. They love ginger cookies and we do too."
"I have made these delicious cookies 3 times in the past month already, my family loves them so much. They also make a lot of cookies.I followed the recipe excact, except rolled them in regular sugar before baking.I will be making these for years to come."
"These taste just like my mom used to make!"
"If I baked them long enough to crack they were too hard. They have a good flavor but I was disappointed they didn't turn out better. I will not make them again."
"Absolutely fabulous - especially about 10 minutes out of the oven. I found the recipe made 3 dozen big cookies for me."
"They are wonderfully crunchy with just the right amount of chewy :)"
"made them twice and neithern time were they very good. the dough was really runny and could not roll them into a ball. they tasted too cakey"
"These time cookies are amazing! Every time I make them they disappear! Giant is best I tried making them smaller and they were not as chewy."
"I made these cookies for my daughter's trip to district band and they were a great hit. I did make 36 cookies out of the recipe instead of the 24 and baked them only 13 minutes. Yummy!!"
"Just baked these last night. They were all gone after the church dinner. Children and adults alike complimented them. They were slightly crisp, but chewy enough to please me."
"Molasses cookies are one of my favorite cookies, so as soon as I saw these, I tried them. They are crispy on the outside and chewy inside, which is perfection for my taste. I made some small and some large. 16 minutes will burn them in my oven. I only cooked the large ones for 8 minutes and watched them carefully. I burnt one batch, totally my fault, forgot to set ther timer. What a waste of delicious dough. This is a keeper. They are on my list to give away at Christmas."
"These giant cookies are delicious. The only problem I had was that they were over baked when done at 400 degrees for the 16 minutes. Next time I'll try a little cooler oven or bake for less than the recommended time. Definite keeper."
"These are awesome! Mine did not crack on the tops as much as those in the pic, so I wonder if it is due to the type of sugar in which they were rolled. I used Sugar in the Raw, large crystals, yet they are a somewhat different product than granulated sugar."
"Great flavor. I would probably make them smaller next time to have more of them to share. I didn't have coarse sugar so I used regular sugar which worked fine."
"What type of molasses is recommended or was used? I would guess that it depends on the baker's preference."
"I made these yesterday for my son in Afghanistan and his unit. Delicious."
"I had a dentist appointment and needed to get some cookies baked for a meeting the next night. I looked at the Molasses cookie Recipe and my hubby said he would bake them for me. I laughed as he never baked a cookies in his life. When I got home, he had them baked and they turned out great and were delicious. Now I won't be able to keep him out of the kitchen. He thinks he is a top notch cook now and he also enjoys eating the scraps."