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The Best Giant Chewy Molasses Cookies Recipe

The Best Giant Chewy Molasses Cookies

These oversized molasses cookies are crisp at the sugared edges, soft and chewy in the middle, and full of cozy cinnamon, clove, and ginger flavor. The recipe yields about 24 large cookies.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (227 g) Unsalted or salted butter, softened
  • 1 1/2 cups (300 g), plus extra for rolling Granulated sugar
  • 2 eggs Large eggs
  • 1/2 cup (120 ml) Unsulphured molasses
Dry Ingredients
  • 4 cups (about 500 g) All-purpose flour
  • 4 teaspoons Baking soda
  • 2 teaspoons Ground cinnamon
  • 1 teaspoon Ground cloves
  • 1 teaspoon Ground ginger
  • 1 teaspoon Salt

Method
 

Step-by-Step
  1. Cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the unsulphured molasses.
  2. In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, cloves, ginger, and salt. Gradually add the dry mixture to the butter mixture, mixing just until combined.
  3. Cover the dough and refrigerate it for about 1 hour. Heat the oven to 350°F (175°C), then shape the chilled dough into balls approximately 2 inches in diameter.
  4. Roll each dough ball in additional granulated sugar and place the cookies about 2 inches apart on lightly greased or parchment-lined baking sheets.
  5. Bake for 12–15 minutes, until the cookies are puffed and crackled, with set edges and centers that still look slightly soft. Cool them briefly on the baking sheet, then transfer them to a wire rack.

Notes

Do not overbake because the cookies continue to set as they cool. Use regular unsulphured molasses rather than blackstrap molasses, and chill the dough fully so the large dough balls do not spread too much.