I have for sometime been on the hunt for a soft, thick molasses cookie recipe. And a few years ago, I found one which I decided was it. That was until I spotted a recipe in the Taste of Home Magazine for a Giant Molasses Cookie. It seems that its size provides the extra soft, thick molasses cookie I have been hoping to find. For the last few cookies of the batch, I whipped up frosting made with Robust Molasses, powdered sugar, butter, and a little milk. The frosting is most likely for those who are crazy for molasses…like my Dad was, in his quiet, well-mannered way.
The cookie is so large that I serve a single cookie as a complete dessert. I do think a plain cookie could be served with a scoop of vanilla ice cream and a topping of molasses…thinking of my dad again.
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| Giant Molasses Cookies | Print |
- 1.5 cups butter, softened
- 2 cups sugar
- 2 eggs
- ½ cup molasses (I used Robust Molasses.)
- 4.5 cups all-purpose flour
- 4 tsp. ground ginger
- 2 tsp. baking soda
- 1.5 tsp. ground cinnamon
- 1. tsp ground cloves
- ¼ tsp. salt
- ¼ cup chopped pecans (I used ⅓ cup.)
- ¾ cup coarse sugar (Substituted with Golden Sparkle Sugar.)
- 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-inch balls (2.4 ounces), and roll in coarse sugar.
- Place 2.5 inches apart on ungreased baking sheets.
- (I baked only 6 at a time on an insulated cookie sheet.)
- Bake at 400 degrees for 16-18 minutes or until tops are cracked.
- (Ovens differ, I baked mine 14 minutes, and left on sheet for 2 minutes.)
- Remove to wire racks to cool.
- These freeze very well.
- Yield: 2 dozen
