Best Giant Molasses Cookies Recipes

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GIANT MOLASSES COOKIES



Giant Molasses Cookies image

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

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 310 calories, Fat 13g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 219mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

GIANT MOLASSES COOKIES



GIANT Molasses Cookies image

This one is NOT mine. I found it years ago trying to give my mom a little taste down memory lane. She has always talk about the tea cakes and molasses cookies her mom gave the children in the morning before going to school. YOU CAN'T DO THAT THESE DAYS. A lot of the children had'nt had breakfast, parent working or just plain...

Provided by Areatha Daniels

Categories     Other Snacks

Time 25m

Number Of Ingredients 12

1 1/2 c butter softened
2 c sugar
2 medium eggs
1/2 c dark molasses
4 1/2 c all purpose flour
4 tsp ground ginger
2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp clove, ground
1/4 tsp salt
1/4 c pecans chopped
3/4 c sugar coarse

Steps:

  • 1. In a large bowl, cream butter and sugar until light and fluffy.
  • 2. Beat in eggs and molasses.
  • 3. Cimbine the flour, ginger, baking soda, cinnamon, clove, and salt; gradully add to creamed mixture. Mix well. Fold in pecan.
  • 4. Shape into 2 inch balls and roll in coarse sugar.
  • 5. Place 2 1/2 in. apart on ungeased baking sheets. Bake for 16-18 minutes or until tops are cracked
  • 6. Remove to wire rack to cool. ENJOY !

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