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
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
Reviews
My family absolutely love these Giant Molasses Cookies! I used a 3T quick release scoop (like the one shown in the video), I didn't go the extra step to roll them into a ball, dunked only the top half in Bob's Red Mill Decorative Sparkling Sugar, and baked them on parchment paper for 14 minutes. I got 2 1/2 dozen out of the recipe.They are still that perfectly crisp on the outside and soft on the inside the day after. This goes into my "favorites" baking file.
These are very good cookies...that said, they aren’t really molasses cookies, more like an excellent chewy ginger snap. Molasses cookies are dark and rich and not so sweet. You should taste molasses, not ginger. I would make these again, they just weren’t what I expected.
These were incredibly delicious, and some of the best cookies I've ever made! They're exactly as described -- crispy on the edges and soft in the middle. I didn't add pecans, but everything else about the recipe was exact. I rolled them in Turbinado sugar, which I think finished them off perfectly. I only had a 1-1/2" scoop, so I made slightly smaller (still big) cookies and got 3 dozen instead of 2. Even with slightly smaller cookies, I ended up baking them 15 minutes, but you'll just have to see what works for you. Even at 15 minutes, they felt underbaked when I took them out of the oven, but once they cooled completely, they were perfect! We haven't even finished this batch and I already want to make more!!
Followed the recipe to the letter and the cookies are outstanding! Adding this recipe to our family's traditional Christmas cookies!!
these were really good. The cookie "blob" looked huge before baking but they turned out wonderful. I used my cookie scoop to make them the same size. I'll definitely make these again. I didn't change anything in the recipe.
Definitely a hit with the family. They have replaced my ginger snap recipe. A keeper.
Have made these more than once and they really are a family hit. Sometimes I add cranberries, or white chocolate
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!
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.
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!