It’s Day 7 of this cookie crusade, and a goodie with a high comfort factor seemed necessary. The comfort is in the crunch and the crinkle with these Giant Molasses Cookies. What makes these irresistible is the combination of rich butter, a bittersweet molasses tang, and warm spicy flavors. But there are a couple of surprise ingredients..finely chopped pecans and coarse sanding sugar. The pecans help provide an extra toothsome texture, while a roll through coarse sugar gives an extra crunch.
Just like their name implies, Giant Molasses Cookies are, well, large. The high butter content makes them both chewy and moist, but also causes them to spread during the bake. Most cookie dough need about 2 inches of space on baking sheets before baking, but these sugar crusted delights require about 2-1/2 inches. Despite their spreadable nature, Giant Molasses Cookies are perfect for packaging up in a care package or holiday box. Any way this cookie crumbles, IMHO it’s scrumptious!
Ready for a twist on a lunch box favorite? Day 8 is a pairing of two yummy flavors…Orange Chocolate Chip Cookies!
PrintGiant Molasses Cookies (Day 7)
An old-fashioned comfort cookie that’s full of molasses and spice!
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 minutes
- Yield: About 2 Dozen Large Cookies 1x
Ingredients
1–1/2 cups (3 sticks) unsalted butter, at room temperature
2 cups granulated sugar
2 large eggs, at room temperature
1/2 cup unsulphured molasses (like Grandma’s brand)*
4–1/2 cup all-purpose flour
2 tsp. baking soda
4 tsp. ground ginger
1–1/2 tsp. ground cinnamon
1 tsp. ground cloves
1/2 tsp. salt (table, kosher or sea)
1/3 cup pecans, finely chopped
3/4 cup coarse sugar**
Instructions
Preheat oven to 350 degrees F. Line 2 to 3 baking sheets with parchment or leave ungreased. Set aside.
In a large bowl, using a hand-held or standing mixer, cream butter and sugar together until light and fluffy. Add eggs and molasses. Continue to beat until fluffy again. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually add to the butter mixture. Stir in the pecan until evenly combined.
Using a large spoon or ice cream scoop, portion and roll dough into 2-inch size balls (about the size of a golfball). Roll the dough in the coarse sugar. Place dough on prepared baking sheets about 2-1/2 inches apart. Bake for 14 to 16 minutes. The tops of the cookies should be cracked. Remove from oven and cool on wire racks. Store cookies in a tightly sealed container for up to 5 days.
Notes
*Blackstrap molasses can be substituted for regular unsulphured molasses in this recipe. It will impart a saltier, bitter taste. If using, use equal amounts of blackstrap molasses, but reduce the salt from 1/2 tsp. to 1/4 tsp.
**Sugar in the Raw brand coarse sugar is found in most supermarkets. Coarse sparkling sugar can also be used. You can find it online or in speciality bake shops.
IMNPB
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