These have to be the BEST molasses cookies I have ever made. Make sure you use the turbinado sugar (large grained sugar) to roll the cookie dough in before you bake.
They are nice and crunchy on the edges and soft and chewy in the middle. The pecans are optional, but I thought it gave these cookies a little something special.
This recipe suggests you make them giant sized, which would yield about two dozen cookies. I chose to make mine a little smaller and it made about six dozen. Just make sure you adjust your baking time for the smaller cookie.
I hope you enjoy these as much as I did. Happy baking.
- 1½ cups butter, room temperature (3 sticks butter)
- 2 cups sugar
- 2 large eggs
- ½ cup mild molasses
- 4½ cups all purpose flour
- 4 teaspoon ground ginger (fresh would be nice too!)
- 2 teaspoons baking soda
- 1½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ cup chopped pecans (optional)
- ¾ cup coarse sugar (turbinado, for rolling the cookie dough in)
- Preheat oven to 350 degrees. 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 (for giant), for small use a small scoop or a tablespoon, roll in coarse sugar. Place about 2 to 2½ inches apart, on ungreased baking sheets. Bake 13-15 minutes or until tops are cracked. Remove to wire racks to cool.