Big Fat Molasses Cookies Big Fat Molasses Cookies

Big Fat Molasses Cookies | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Yvonne Duivenvoorden

These soft and cakey molasses cookies are rolled in coarse turbinado sugar for a pleasant crunch and an extra hit of sweetness.

  • Prep time 15 minutes
  • Total time 45 minutes



In large bowl, beat butter with brown sugar until fluffy; beat in cooking molasses, fancy molasses and egg (mixture may look curdled). In separate bowl, whisk together flour, baking soda and salt; stir into butter mixture in 2 additions just until combined.

Place turbinado sugar in shallow bowl. Roll dough by 2 tbsp into balls; roll in sugar to coat. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven just until edges are firm, 12 to 14 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)

Change it up: Big Fat Chocolate Molasses Cookies
Stir 1 1/2 cups milk chocolate chips into dough before rolling in turbinado sugar. Continue with recipe as directed.

Tip from The Test Kitchen: Bake these cookies in the centre of your oven, one sheet at a time. It takes a bit longer but allows the cookies to bake evenly.

Makes about 24 cookies.

Nutritional facts per cookie: about

  • Sodium 83 mg
  • Sugars 9 g
  • Protein 2 g
  • Calories 129.0
  • Total fat 4 g
  • Potassium 93 mg
  • Cholesterol 18 mg
  • Saturated fat 3 g
  • Total carbohydrate 21 g


  • Iron 7.0
  • Folate 10.0
  • Calcium 2.0
  • Vitamin A 4.0
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Baking & Desserts

Big Fat Molasses Cookies