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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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5 69 70
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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: 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
(70)
RATING DISTRIBUTION
5 Star
 (60)
4 Star
 (7)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
babynurse007
Reviewed Apr. 12, 2016

"Absolutely perfect cookies! I make them exactly according to the recipe and they are everyones favorite!"

MY REVIEW
Piney34
Reviewed Feb. 29, 2016

"Fabulous cookies. Turned out beautiful, and delicious. Followed the directions exactly."

MY REVIEW
jamnjulz
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
Hatashley
Reviewed Nov. 15, 2015

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

MY REVIEW
ryan0705
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
tsuop
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
lukesmommy15229
Reviewed Nov. 6, 2015

"Love molasses cookies! Adding pecans sounds wonderful."

MY REVIEW
Lee Mary Lou
Reviewed Feb. 18, 2015

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

MY REVIEW
Bakeoffgirl
Reviewed Feb. 16, 2015

"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."

MY REVIEW
Lankiai
Reviewed Jan. 30, 2015

"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."

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