Giant Molasses Cookies
Bake the cookies for 13 to 15 minutes; the cookies should have crinkled tops and be slightly firm at the edges. Remove the cookies to a wire rack and allow them to cool completely.
Ingredients
- 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
Directions
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and molasses. Combine 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 until tops are cracked, 13-15 minutes. Remove to wire racks to cool.
