Giant Molasses Cookies Recipe

5 81 84
Giant Molasses Cookies Recipe
Giant Molasses Cookies Recipe photo by Taste of Home
Publisher Photo

Giant Molasses Cookies Recipe

Read Reviews
5 81 84
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.

  • 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
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"

MY 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."

MY REVIEW
_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."

MY REVIEW
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!"

MY REVIEW
[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"

MY REVIEW
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!!!!!"

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