Giant Molasses Cookies (small batch)
I am taking my daughter and her husband out for supper tonight as I write this. (Monday) I don’t get to spend time with them very often and thought it would be a nice treat for us all. My daughter hasn’t been feeling very well lately. She has a lot of trouble with her ears and neither one of them gets to eat out at a restaurant very often, so this will be lovely.
I thought I would bake some cookies for them to take home afterwards. Instead of dessert. The desserts where at most of the restaurants where we live are always highly priced and leave a lot to be said for. In other words, they are not very good, but then again, they are probably brought in premade and frozen!
Not like when I was a young pastry chef working in a restaurant. Everything was made from scratch back then and it showed. Nothing was pumped out in quantity and the quality was so much better. Just my two cents worth.
- 3/4 cup (172g) butter, at room temperature
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) molasses
- 1 large egg
- 2 1/4 cups (281g) plain all-purpose flour
- 2 tsp powdered ginger
- 1 tsp baking soda (bicarbonate of soda)
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/8 tsp salt
- 1 dozen whole pecan halves
- coarse sugar to roll them in (about 1/2 cup/100g)
Are you a fan of the small batch recipe? (Any can be doubled.) Are you a cookie monster like me? You might also like the following small batch options!
HERMIT COOKIES – A delicious old fashioned drop cookie that is lightly spiced and loaded with sweet and sticky raisins and toasted walnuts. These are the type of cookie that your grandmother would have made. Very delicious and comforting with a glass of cold milk!
SMALL BATCH AMISH SUGAR COOKIES - This is a cookie I used to bake for my children quite often when they were growing up. I used to try to have some kind of a treat waiting for them every day when they got home from school. You can leave them plain or glaze them if you wish. You can even put a spot of jam in the middle before baking. Totally delicious!

Giant Molasses Cookies (small batch)
Chewy, sugar coated and delicious. These are the perfect cookies to enjoy with a cold glass of milk. This is a small batch recipe that can easily be doubled for the larger family. My little Miss Piggy heartily approves!
- 3/4 cup (172g) butter, at room temperature
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) molasses
- 1 large egg
- 2 1/4 cups (281g) plain all-purpose flour
- 2 tsp powdered ginger
- 1 tsp baking soda (bicarbonate of soda)
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/8 tsp salt
- 1 dozen whole pecan halves
- coarse sugar to roll them in (about 1/2 cup/100g)
- Preheat the oven to 350*F/180*C/gas mark 4. Line several large baking sheets with baking parchment. Set aside.
- Whisk the flour, soda, ginger, cinnamon, cloves, cardamom and salt together in a bowl. Set aside for now.
- Put the coarse sugar in a bowl and set aside for now.
- Cream the butter and sugar together until light and fluffy using an electric hand whisk. Beat in the egg and then beat in the molasses.
- Beat in the flour mixture in thirds, beating until it is all incorporated and there are no dry streaks.
- Scoop out dough 2 TBS at a time and shape into 2-inch balls. Roll the balls in the coarse sugar to coat and place onto the baking sheets, leaving 3 inches in between each ball. Top each with a pecan half, pressing it in slightly.
- Bake in the preheated oven for 13 to 15 minutes. The tops will be cracked and they should be a light golden brown around the edges and on the bottoms.
- Remove from the oven. Leave to cool on the baking sheets for several minutes before lifting off onto a wire rack to finish cooling completely.
- Store in an airtight container.
Did you make this recipe?
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://www.theenglishkitchen.co/2025/03/giant-molasses-cookies-small-batch.html
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