soft molasses cookies crosby's

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 fat molasses cookies
soft fat molasses cookies

Soft Molasses Cookies – Big, Fat & Comforting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Crosby’s Molasses
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Category: Cookies


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


  1. In a large bowl cream the butter, sugar and eggs.
  2. In another bowl combine dry ingredients.
  3. Add dry to creamed mixture, alternating with molasses and milk.
  4. Roll or pat out on a lightly floured surface, keeping the dough thick (up to 1 cm).
  5. Cut in favourite shapes.
  6. Bake 375 degrees for 10 to 15 minutes (watch closely after 10 minutes)


These freeze beautifully, if they last that long.


  • December 3, 2020


    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

  • April 29, 2020


    Awesome recipe, reminds me of my Gram ! Hubby loves them too…

  • February 26, 2020

    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.

  • December 22, 2019


    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.

  • August 14, 2019

    Thelma dixon


    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.

  • August 1, 2019

    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.

  • January 23, 2018

    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!

    • January 23, 2018

      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.

  • September 10, 2017


    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.

    • September 11, 2017

      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.

  • February 1, 2017

    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

  • February 2, 2016


    Are these a crisp cookie? Or soft & chewy?

  • August 30, 2015

    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.

  • January 19, 2014

    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.

  • March 20, 2013


    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!

  • March 7, 2013


    This will be the recipe my grandchildren ask for in 30 years. These cookies ARE what you remember from your childhood.

  • February 5, 2013

    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.

  • January 31, 2013

    evelyne brien

    My question is can the milk be substituted by tea or coffee or plain water? Thank you.

  • January 22, 2013


    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!

  • December 9, 2012


    I am definitely going to make these…Christmas would not be Christmas without gingerbread cookies.

  • November 14, 2012


    the recipe I have calls them Joe Froggers, I have no idea where the name comes from, but the cookies are delicious.

  • November 8, 2012

    Rita Doucet

    I use again and again

  • November 7, 2012


    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.

  • November 6, 2012


    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.

  • November 6, 2012

    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!

Post a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star