This is a wonderful basic molasses cookie recipe... I doubled the recipe since I usually make cookies for a crowd and changed it a bit by not melting the butter, adding the zest from 1 whole lemon, reducing the powdered ginger by 1/2, and replacing it with grated candied ginger (about 2-3 Tablespoons). I lie the fact that the recipe didn't call for a lot of molasses (I noticed some people increased the amount), and found that it allowed the other flavours to come through a bit. I baked a tray of them right away, but found that they did taste a bit better after refrigerating :) Definately will make these again!

Reviewed On: Sep. 25, 2009