Spiced Molasses Cookies AKA Fat Archie’s

These large, crispy on the outside, chewy on the inside cookie were a staple in most grandmother’s kitchens in Nova Scotia. Often housed in old pickle jars ( no fancy cookie canisters at grandma’s) they were a hungry child’s first destination, after being scooped up my grandma for a hug first of course! This recipe is pretty close to those cookies, the only thing that we might be missing is that little added flavor that’s only produced by cooking in a wood oven but we still think that they are pretty delicious!

spiced molasses cookies, recipes

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
spiced molasses cookies, recipes

Spiced Molasses Cookies AKA Fat Archie’s

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: The Kilted Chef
  • Total Time: 34 minutes
  • Yield: 32 cookies 1x


Units Scale
  • 1 1/2 cups room temperature butter
  • 2 cups white sugar
  • 2 eggs
  • 1/2 cup molasses
  • 4 1/2 cups flour
  • 4 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1/2 cup chopped walnuts, finely chopped
  • Raw sugar for rolling


  1. Preheat the oven to 350.
  2. Line baking sheets with parchment paper.
  3. Place the butter and sugar into the bowl of a stand mixer, cream until light and fluffy, stopping to scrape down the sides of the bowl.
  4. Add the eggs one at a time and mix until just incorporated.
  5. Add in the molasses and mix to combine.
  6. In another bowl combine the flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda.
  7. Add the flour mixture to the mixer 1 cup at a time mixing just until combined.
  8. Remove the bowl from the mixer and fold in the walnuts.
  9. Using a two inch scoop divide the dough into portion, roll each portion into a ball and roll in the raw sugar, place on a baking sheet, these will spread quite a bit so limit it to 6 cookies per sheet.
  10. Bake for 14 minutes or until the top has crackled.
  11. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.


  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Baking, Recipes