Giant Molasses Cookies Recipe

5 86 89
Giant Molasses Cookies Recipe
Giant Molasses Cookies Recipe photo by Taste of Home
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Giant Molasses Cookies Recipe

Read Reviews
5 86 89
Publisher Photo
My family always requests these soft molasses cookies. These chewy molasses cookies are also great for shipping as holiday gifts or to troops overseas. —Kristine Chayes, Smithtown, New York
Featured In: Fall Cookies
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min./batch

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

Directions

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.
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: 310 calories, 13g fat (7g saturated fat), 48mg cholesterol, 219mg sodium, 46g carbohydrate (27g sugars, 1g fiber), 3g protein.

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  • 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.
Originally published as Giant Molasses Cookies in Taste of Home November 2011, p60

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Reviews forGiant Molasses Cookies

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MY REVIEW
Kirstie User ID: 9373197 279742
Reviewed Dec. 21, 2017

"I though I wouldn’t like these because I only like chocolate cookies but they tasted amazing!"

MY REVIEW
CoriFerguson User ID: 3638152 278891
Reviewed Dec. 7, 2017

"Incredibly good cookies. Makes a large batch so perfect for having and giving. The cookies bake up so nicely with a crispy edge/bottom and a soft center. I read the note from Kristine and I agree that baking them at a lower temp will yield a less crispy bottom, but we loved the crispy/soft texture combo, so I’ll continue to bake at 400. My scoop is not quite as large as a 2” ball so my baking time will be 14 min. Great cookie-thanks for sharing Kristine."

MY REVIEW
Tom User ID: 9339470 278494
Reviewed Nov. 29, 2017

"I first made these last Christmas season. They were amazing, soft and delicious! I like the fact that the recipe makes a lot of cookies, I just put the dough in the fridge and baked them up fresh as "needed" (read: as wanted). Based on the demand by my wife and kids to have them again this year, it looks like have now become a tradition! In fact, I'm making a batch with the grand-kids this weekend."

MY REVIEW
Lesley User ID: 9339434 278489
Reviewed Nov. 29, 2017

"These are the molasses cookies I've been searching for my whole life. They taste amazing and stay soft!!! Great dough right from the mixer. I just turned 47 on Sunday, so I've been looking for a while"

MY REVIEW
KristineChayes User ID: 1441542 278083
Reviewed Nov. 21, 2017

"I, too, am an experienced baker, having baked commercially, as well, and I submitted this recipe. These cookies should be baked at 350 degrees for 13-15 minutes, as noted; any higher oven temperature will overbake them. Every oven is different, but I find that my cookies bake perfectly in 13 minutes. I usually use a 1/4 cup dough per cookie and I often skip the nuts. I have never needed to refrigerate the dough and it is always one of the easiest cookie doughs I've worked with. 1-1/2 cups butter may seem like a lot, but each cookie is equal to four regular sized cookies, so the 2 dozen giant cookies are actually equal to 8 dozen regular sized cookies. As such, the amount of butter is in proportion to other cookie recipes. My Giant Molasss Cookies have always been a favorite with family, friends and coworkers. Enjoy!"

MY REVIEW
Saturday User ID: 9308610 277343
Reviewed Nov. 6, 2017

"huge batch. Blah.

I make cookies often, too often. Experienced baker of cookies here.
These came out flat, not at all sweet - and take note of the 3 STICKS of butter called for.
Won't make these again."

MY REVIEW
Amy User ID: 9298927 276919
Reviewed Oct. 29, 2017

"I have been baking for many years....molasses crinkles have always been a favorite. Finding a recipe for soft cookies has always been hard. This is an amazing recipe! I did as one of the other commenters suggested ....refrigerated dough for two hours and kept my sugarered cookie balls cold and every batch turned out perfect! JUST LIKE THE PICTURE! And Delicious! I'm saving this recipe !"

MY REVIEW
Linda Meyers User ID: 4428143 136960
Reviewed Sep. 14, 2017

"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."

MY REVIEW
[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."

MY REVIEW
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"

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