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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


  • 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
  • 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.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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    Average Rating:
    • GinaRosati
      Jan 29, 2021

      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.

    • Lisa
      Jan 28, 2021

      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.

    • Gail
      Dec 16, 2020

      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!!

    • PSU5
      Dec 13, 2020

      Followed the recipe to the letter and the cookies are outstanding! Adding this recipe to our family's traditional Christmas cookies!!

    • bernerlover
      Dec 5, 2020

      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.

    • 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!