Giant Molasses Cookies
Total TimePrep: 30 min. Bake: 15 min./batch
- 1-1/2 cups butter, softened
- 2 cups sugar
- 2 large eggs, room temperature
- 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
- 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.
Test Kitchen Tips
Nutrition Facts1 cookie: 310 calories, 13g fat (7g saturated fat), 48mg cholesterol, 219mg sodium, 46g carbohydrate (27g sugars, 1g fiber), 3g protein.
Jul 30, 2019
These are absolutely delicious. One of my hubby's favorites. A couple of tips I learned. Do not overbake them and allow them to cool a couple of minutes on the pan before you remove them to the cooling rack. Also store them in an airtight container and they will remain chewy and not get hard. These will disappear rapidly.
Jun 20, 2019
Blue ribbon at the county fair!
May 30, 2019
Go together easy and bake up wonderfully. I was exhausted and didn't roll them in sugar, just dropped by spoonful and they still turned out great. :)
Mar 29, 2019
I followed the recipe exactly except I used the suggestion of adding hand-chopped candied ginger instead of nuts. I rolled them in turbinado sugar, used a 2 Tbsp scoop, baked for 13 minutes at 350, and I got 3 dozen large cookies, crunchy on the outside and chewy in the middle. This is an easy delicious cookie and I'll make it again soon but probably with more molasses.
Mar 7, 2019
Best cookie recipe that I have ever tried. Results are exactly as stated in the recipe. Great taste and texture. Dough was easy to handle. The tip about using 1/4 cup scoop to measure was exactly what this baking dunce needed to succeed. I feel like an accomplished baker! This recipe is a keeper.
Dec 22, 2018
I substitute. 1/2 cup candied ginger for the nuts. Really makes a difference.
Nov 26, 2018
Best recipe ever!
Nov 26, 2018
I've made these twice now and they have been a big hit. I read some of the reviews, especially the one from the author, Kristine Chayes, and I followed her advice. I didn't add nuts (I didn't miss them in the final product), I used a 1/4 cup scoop and I didn't refrigerate the dough before baking. My oven took 15 minutes and they were done perfectly. I ended up only putting 9 on a cookie sheet at a time instead of 12 so they didn't run together. This recipe is going on the list of Christmas treats to make.
Nov 20, 2018
If you only want to bake half the batch, should you freeze or refrigerate? Would be using within a week?
Oct 24, 2018
These came out perfect. No need to refrigerate the dough. If your cookies came out flat it could be due to the temperature of your butter or even the brand of butter you used. Cheap butter has water added and will cause the texture of baked cookies to change. It could also mean that maybe you are the great baker you thought you were.