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Jumbo Molasses Cookies Recipe

Jumbo Molasses Cookies Recipe

"These gigantic molasses cookies remind me of the ones my grandmother used to make," remembers Joan Stull of Titusville, Florida. At nearly 4 inches across, they're nicely spiced, delightfully chewy and bound to be noticed!
TOTAL TIME: Prep: 15 min. + chilling Bake: 20 min./batch YIELD:42 servings


  • 3 cups butter-flavored shortening
  • 4 cups sugar
  • 1 cup molasses
  • 4 eggs
  • 8 cups all-purpose flour
  • 2 tablespoons plus 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • Additional sugar


  • 1. In a large bowl, cream shortening and sugar. Beat in molasses and eggs. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours.
  • 2. Shape 1/4 cupfuls of dough into balls; roll in sugar. Place four cookies on a greased baking sheet at a time. Bake at 350° for 18-20 minutes or until edges are set. Remove to wire racks to cool. Yield: 3-1/2 dozen.
Editor's Note: Make half of the recipe at a time to fit into a mixing bowl.

Nutritional Facts

1 each: 315 calories, 14g fat (4g saturated fat), 20mg cholesterol, 306mg sodium, 43g carbohydrate (24g sugars, 1g fiber), 3g protein.

Reviews for Jumbo Molasses Cookies

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kdwhite1 User ID: 8958372 255785
Reviewed Oct. 23, 2016

"My father and bosses favorite cookie. This recipe can be halved beautifully, the cookies come out perfect."

dfilyer User ID: 2400457 216485
Reviewed Dec. 31, 2014


ioanas User ID: 127173 31002
Reviewed Dec. 10, 2012

"I just read the review about flattening them a little. Not necessary with all sugar, but with splenda it may help."

ioanas User ID: 127173 98236
Reviewed Dec. 10, 2012

"I've been making this recipe ever since I saw it in the magazine years ago. My family loves them. I make several batches during Thanksgiving and Christmas now to give away as gifts. Everyone who gets a taste loves them. The only " complaint" they have is how big they are and they " have" to eat the whole thing because it's so delicious. I do size them down at times. I've also substituted half of the sugar with Splenda and noticed that the cookies aren't as flat, which makes its easier to fit more on the cookie sheet. They come out just as delicious. But I wonder if I still need to refrigerate for an hour. In any case, enjoy this wonderful cookie, it makes the house smell heavenly!"

Grammabeaglebabe User ID: 6706878 203677
Reviewed May. 23, 2012

"Have made these several times! They ARE GREAT!!"

chocolateLover001 User ID: 5824624 203676
Reviewed Feb. 25, 2011

"Use olive oil in place of shortening - it's cheaper and faster!"

mscjtroy User ID: 5385144 203675
Reviewed Aug. 25, 2010


19632 User ID: 4076739 56969
Reviewed Sep. 25, 2009

"This is a fantasic cookie,everyone i give them too always love them, and they beg for more, i roll mine in "suger in the raw" in the brown box in most stores and i flatten them just a little with my hand and they come out just perfect."

bcakes User ID: 3895174 78547
Reviewed Aug. 20, 2009

"Well this cookies are ok.But for me nah!anyway who ever likes molasses dont bake them at 350,try baking them at 325 cause if you bake them higher they will burn."

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