Soft Molasses Cookies – Big, Fat & Comforting
This recipe is the ultimate comfort food. Our Soft Molasses Cookies – generously sized, boasting an irresistible texture that warms you with every bite. This timeless recipe strikes a perfect harmony, combining a lightness reminiscent of biscuits with a subtle, nuanced quality.
The cookies carry a gentle sweetness, creating an ideal pairing with a slice of cheese or a delightful standalone treat. The secret to their addictive texture? It’s all about rolling the dough just right—keeping it twice as thick as usual. The reason behind the affectionate term “fat” cookies becomes apparent as you savor the decadent experience in every delicious bite.
Soft Molasses Cookies – Big, Fat & Comforting
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Category: Cookies
Ingredients
Units
Scale
- 4 3/4 cups of flour
- 2 teaspoons baking soda
- 3 teaspoons ginger or cinnamon
- 1 cup butter, room temperature
- 1 cup brown sugar
- 2 eggs
- 1/3 cup milk
- 1 cup Crosby’s Fancy Molasses
Instructions
- In a large bowl cream the butter, sugar and eggs.
- In another bowl combine dry ingredients.
- Add dry to creamed mixture, alternating with molasses and milk.
- Roll or pat out on a lightly floured surface, keeping the dough thick (up to 1 cm).
- Cut in favourite shapes.
- Bake 375 degrees for 10 to 15 minutes (watch closely after 10 minutes)
Notes
These freeze beautifully, if they last that long.
Sandra
I must be the only one that had an issue with these cookies. They were too sticky to roll & after adding another cup of flour, that didn’t help . I finally ended up making drop cookies out of them, but I ruined the taste with too much flour . I should add I am 75 yrs old so not my 1st time making cookies lol
Crosby Molasses
Hi Sandra, The dough is very soft. I use lots of flour on the counter and rolling pin and roll with a light hand to keep them from sticking. Another option is to pat them out.
Starla
Awesome recipe, reminds me of my Gram ! Hubby loves them too…
Joan Macdonald
Hi my second time making the molasses cookies and the flour is wrong only half of what is called for. But they are great first time I made them looked like a crust for a pie very …H alf the flour guys cheers.
Jean
I have a similar recipe from my mother-in-law. She would always leave the dough sit in the refrigerator for an hour or so before rolling it out. That seemed to help to firm it up a little so it wouldn’t be so sticky. Hope that helps.
Crosby Molasses
Thanks Jean, that’s a great tip.
Thelma dixon
Hi
Many fond memories of molasses cookies baked by my mother. In Chipman, New Brunswick. My grandmother lived down the road and always had rolled out molasses and sugar cookies in a big tin in her back porch. Lovely Memories of Crosby molasses.
Thelma Dixon
Aurora, Ontario.
Crosby Molasses
Hi Thelma, I love that tradition of always having cooking on hand for family snacking and for visitors. Such a generous gesture. Thanks for sharing your memory.
Eleanor dean
I have been trying numerous molasses receipe as my wonderful mother inlaw from nfld. Now deceased made the best but hers were drop cookies. Hoping this works for me.
Crosby Molasses
Hi Eleanor, I hope you enjoyed the cookies. I know I have a molasses drop cookie someplace…
Joan Dow
These are just like my Grammy Johnson used to make and when I pulled the first pan out of the oven they put a huge smile on my face….my parents would load 6 kids into our station wagon and off to the village of Gagetown we would go to Grammy’s house….we knew these cookies would be waiting for us in a big tin can in the pantry…it didn’t matter if she knew we were coming or not…no matter how many of her numerous grandchildren showed up, there was always cookies in the can. That can is still in the family and gets passed around at every family gathering by our aunt. Now I can carry on the tradition…thank you for the wonderful recipe!
Lynn Purdy
Joan, I am always amazed at the lovely memories that people share, all in the name of food (molasses). Thanks for sharing and I am happy that you have a recipe that will make your family happy.
Doreen
There was an older re wipe that was famous in our family of 9. Molasses cookies were made regularly once a week. They were the best. But I do remember watching my mom using colts tea and would pit the babying soda on the tea before adding to the mixture. Do you have the order the ingredients would go I using this method and I loved when they were big and have crackes going through them. What makes them crack and not smooth.
Lynn Purdy
Doreen, the method of putting the baking soda on tea before adding it, is not something I am familiar with. The baking soda mixed with warm water is usually one of the last ingredients added, as it makes the cookies rise while baking, causing the cracks. Fresh baking soda and a correct temperature oven are tow of the tricks to getting a cracked top on a cookie. I do hope that this was helpful.
Pat Dixon
When I was a small girl my sister and I would walk a small country road from our farm to my Grandmother’s farm
to catch the school bus because the bus only came as far
as Grandma’s house ‘ often times it was a cold winter walk
And when we got to Grandma’s we were greeted with cold milk and the most delicious large cake.ike molasses cookies
That was our favorite breakfast it made the walk more fun
we were young in elementary school didn’t mind the walk but it is one of my happiest memories getting to Grandma’s and eating those giant molasses cookies I’ve tried for years to recreate those cookies but can never get them cake like
and can never taste the molasses enough
Crosby Molasses
Hi Pat, What a lovely memory. Thank you for sharing it. I do love how food memories are about so much more than food.
Brenda
Are these a crisp cookie? Or soft & chewy?
Crosby Molasses
Hi Brenda, These fat molasses cookies are a soft cookie, and not chewy. If you rolled them thinner and cookies them longer they’d be crispy.
Nathalie
Good day,
Found this recipe through a Facebook page and was wondering if I can use whole wheat flour to make it healthier. Apparently, the recipe was used to replace the Bear Paws and it was a hit. Planning on making these to put in my daughter’s lunch box for school.
Crosby Molasses
Hi Nathalie, Yes, go ahead and use whole wheat flour for the recipe. The first time you make them you might want to try substituting ww for half of the flour and decide if you like the texture.
Daniel Brideau
Hi there, my name is Daniel and I live in Chilliwack , BC. I grew up in New Brunswick in a small city named Saint John, population approximately 75,000. One day I was walking through Saint John City Market, Est. 1786, when I stopped at the bakery and purchased a pack of molasses cookies that were exactly like these, 6 in a row for $1.50. I was young then and had a big appetite but could only accomplish 2 3/4 of these maritime classic molasses cookies. I tried your recipe and boy was I some happy when these huge bad boys come outta the oven and arrived in my mouth. Thanks for sharing the awesome recipe and bringing good memories back to me.
Crosby Molasses
Hi Daniel, Great that you rediscovered an old favourite. By the way, we’re based in Saint John and still have all of our operations on Rothesay Ave.
Deidre
I been searching for THE perfect molasses cookie recipe for a long time. I made these- used half butter and half shortening. Without a doubt THE best cookie ever. Thanks so much for sharing.
My grandmother used to make a similar cookie but with caraway seeds sprinkled on top- which as a young girl I would promptly scrape off!
Bridget
Dear Deidre, I’m so glad you liked them! There’s nothing like finding a great cookie recipe.
Kristen
This will be the recipe my grandchildren ask for in 30 years. These cookies ARE what you remember from your childhood.
Bridget
Hi Kristen, What a great thought!Baking cookies and making memories…
Sue Robinson
HI…I have been trying to find a molasses cookie recipe for a long time now. As a little girl, I couldn’t wait to visit my Great Aunt Gladys so I could have some of her fantastic molasses cookies. They were big & fat, not quite round because I guess they must’ve spread while they baked so they’d always have one or 2 flat sides. They would be a little chewy & moist & oh so good with a glass of milk. I still remember she kept them in a round, red plaid tin. I was especially lucky if I got to her house right after she had baked new ones! Not only could I then have a nice warm one but walking into her kitchen was like being wrapped in a spicy, brown sugary, “lally” scented blanket. (for those who don’t understand, lally was our family’s word for molasses) I am so hoping that this recipe turns out to be like my Aunt’s. I will be baking them tomorrow & will let you know.
Bridget
Hi Sue,
What a beautiful story! I just love it when people share their cookie memories. I hope that these are similar to your Great Aunt Gladys’. Let me know!
evelyne brien
My question is can the milk be substituted by tea or coffee or plain water? Thank you.
Bridget
Hi Evelyn,
Yes, all would make great substitutions!
Susan
These cookies sounded so good! So I tried them and I couldn’t roll them out since the dough was so soft. So I made drop cookies instead. Not as pretty but still tasty!
Bridget
Hi Susan,
You’re right, the dough is very soft. If you make them again you could try patting out the dough. Also, I used a generous amount of flour with mine and keep a very light touch with the rolling pin. The cookie texture is lovely if you can get it to work for you.
Judy
I am definitely going to make these…Christmas would not be Christmas without gingerbread cookies.
linda
the recipe I have calls them Joe Froggers, I have no idea where the name comes from, but the cookies are delicious.
Bridget
Hi Linda — I was given a recipe for Joe Froggers! It recipe came out of a cookbook compiled by the Peterborough Historical Society. Does your recipe call for rum?
Rita Doucet
I use again and again
Jane
When I saw these cookies it reminded me of the ones my Grandmam and Mom used to make. We called them Fat Archies. They truly are delicious.
Bridget
Isn’t it great how recipes get their names!
Jay
Thanks for the familiar-sounding story. Molasses cookies (of a similar recipe) were always a treat from my grandmother, as kids, and will always remind me of family get-togethers.
Jennifer B
Every year when it snows for the first time we stop what we are doing and make gingerbread. This is something we have been doing for about 9 years now. In October the kids start asking if we have molasses!
Those cookies look wonderful!
Bridget
What a great story. I might start the same tradition with my kids!