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Giant Molasses Cookies

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
  • Total Time
    Prep: 30 min. Bake: 15 min./batch
  • Makes
    2 dozen

Ingredients

  • 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

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.

Test Kitchen Tips
  • Molasses is a byproduct of refining cane or beets into sugar. Light and dark molasses are made from the first and second refining processes, respectively. Blackstrap, made from the third procedure, is the strongest, darkest and most intensely flavored of the three. Dark molasses works well in most recipes.
  • For easy cleanup, spritz the measuring cup with a little cooking spray before measuring the sticky molasses.
  • Check out more sweet and spicy cookies that are made with molasses.
  • Nutrition 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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    Reviews

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    Average Rating:
    • Barbara
      Feb 20, 2020

      Definitely a hit with the family. They have replaced my ginger snap recipe. A keeper.

    • dcscake_OH
      Dec 12, 2019

      Have made these more than once and they really are a family hit. Sometimes I add cranberries, or white chocolate

    • AMY
      Nov 27, 2019

      So delicious! An instant hit with my whole family. Definitely use a heavy crystal sugar like Turdinado sugar. They're also amazingly delicious when dipped in some white chocolate. We like to use almond bark and dip half the cookie into white chocolate. A beautiful effect!

    • Beth Jim
      Oct 27, 2019

      Made exactly as recipe stated without nuts. These scream “delicious, old-fashioned cookie jar and bakery quality”! Extremely easy to make, fragrant, soft with slightly crisp edges.

    • mamaknowsbest
      Oct 25, 2019

      Great cookie! Classic flavor and texture. Easy to assemble. Our family doesn’t add nuts and still great tasting. Use light molasses. Great for stacking on cookie platters or freezing. As a volunteer feild editor with Taste of Home magazine I enjoy making classic cookies with some new twists. These large cookies are a change from the standard small size!

    • me2hamaker
      Sep 29, 2019

      I have a question. Can you freeze the cookie dough after you put them in balls?

    • Maggie
      Sep 7, 2019

      Fantastic! I followed the recipe exactly (except for one small error on my part) and they came out just like I wanted … crispy on the outside, chewy on the inside. We love them! I always measure my ingredients first, then proceed with the recipe, but this time I thought I would measure my dry ingredients while the sugar and butter were creaming together. It was then that I discovered I didn't have any ginger! How could that be?!? So, in a hurry and in a pinch, I substituted 3 teaspoons of Chinese 5 spice for the called for 4 teaspoons of ginger. I crossed my fingers and hoped for the best and well, they turned out really, really good! Absolutely delicious! Thank you for sharing this recipe. I will be making it often during the upcoming fall and winter! Oh! I ended up with a little more than 3 dozen giant cookies. They're so big, and chewy, and crispy and buttery and spicy, that one is very filling. But … who am I kidding … I couldn't stop at one!

    • SuzBrinkman
      Sep 5, 2019

      These are delicious but I gave the recipe 3 stars (average) because upon removing cookies from the oven they looked perfectly but once they cooled they were very flat..which was disappointing. I am an avid baker and had a fabulous recipe but it was lost in a “move” so I’ve tbeen trying to find a replacement. These have great flavor and I may try them again but will switch out my flour with a combination and definitely refrigerate overnight.

    • ebramkamp
      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.

    • Barbara
      Jul 29, 2019

      No comment left