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

Giant Molasses Cookies Recipe

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5 67
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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

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 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.

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

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.

Reviews for Giant Molasses Cookies

AVERAGE RATING
   (65)
RATING DISTRIBUTION
5 Star
 (56)
4 Star
 (6)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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;)"

MY REVIEW
Reviewed Nov. 15, 2015

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

MY REVIEW
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."

MY REVIEW
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 : ))"

MY REVIEW
Reviewed Nov. 6, 2015

"Love molasses cookies! Adding pecans sounds wonderful."

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