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
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


  • 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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[email protected] User ID: 3102613 264400
Reviewed Apr. 6, 2017

"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."

Psalm127-3 User ID: 7749892 263966
Reviewed Mar. 27, 2017

"100% agree with HardinAllenGirl's comment

did a 2 cookie test right now-without placing dough in frig-FLATTER THAN FLAT&BURNT
definitely 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 waste
sorry for neg review"

[email protected] User ID: 2044675 263943
Reviewed Mar. 26, 2017

"These are such delicious nice soft, chewy cookies so they are NOT gingersnaps. Gingersnaps are as implied a crunchier texture hence the name gingerSNAPS."

_nlfPA User ID: 1879224 263334
Reviewed Mar. 11, 2017

"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."

lynn User ID: 1789012 261436
Reviewed Feb. 16, 2017

"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!"

[email protected] User ID: 6692599 260921
Reviewed Feb. 6, 2017

"Flavor and texture of these are amazing! Nice change from my Oatmeal or chocolate chip cookies1"

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!!!!!"

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."

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!"

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."

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