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Giant Molasses Cookies

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Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 15 min./batch

Makes

2 dozen

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
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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

  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.
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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