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