Reviewed: Jun. 14, 2009

These were very good. They do as others have said end up a little flat, but they are great looking and great tasting. Just be sure you don't cook them too long though. When I baked them for 12 they came out super crunchy like ginger snaps. 8 minutes resulted in a great, chewy but firm cookie.

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Melissa

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Reviewed: May 27, 2009

Heavenly! The best and most popular cookie i have ever eaten/baked. Definitely follow others tips on the salt and vanilla. I like to add extra cinnamon and sometimes some ground hot pepper to spice them up even more. Otherwise they are perfect and always come out crispy and a little chewy, like a home made gingersnap. I love molasses cookies and these are my fave.Whenever there is a family gathering people ask me to make them. YOU MUST MAKE THESE !

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debbbiedoodlenoodle

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Reviewed: May 27, 2009

WOW!! These are some of the best cookies I've ever made, and I make cookies at least twice a week. I did make a few changes after reading the reviews here. I used 1 cup sugar and 1/2 cup brown sugar, added about a tsp more cinnamon, 1 1/2 tsp vanilla, and 1/2 tsp salt. The salt is really needed to compliment the sweetness of cookies. The dough was easy to work with--I just scooped about a tablespoon into a rough ball and slightly flattened it for each cookie. Baked for 8 minutes, and the results were fantastic. I used Silpat baking mats and had no problems with the cookies sticking or falling apart, but did let them cool for a few minutes before removing them to wire racks. I won't even admit how many I ate before the kids got home from school! The cookies are crisp on the outside, but so buttery and chewy on the inside. The flavor is fantastic. I will certainly be making these again soon!

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A.S.G.

Cooking Level: Expert

Home Town: Columbia City, Indiana, USA

Living In: Madison, Connecticut, USA

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Reviewed: Mar. 25, 2009

A very tasty cookie. Followed this recipe to the tee. Thanks for sharin.

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Ang D.

Cooking Level: Expert

Home Town: Marietta, Ohio, USA

Living In: Buffalo, New York, USA

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Reviewed: Mar. 14, 2009

Very tasty but maybe a little bit harder than what I was expected.. but I was disappointed of the presentation: too flat !! Ohh and I just replaced molasses by honey because I didn't have some! And add a mix of sugar and ground cinnamon on the top of each cookies before cooking them!

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Adlou

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Reviewed: Mar. 12, 2009

MMMMM.....The best cookies ever! The moment I tested some of the dough I knew that the cookies would be good. but I was wrong, They are sooooooooo good! :D Don't change a thing!!!

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amy : )

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

These were very tasty cookies especially with my coffee. I increased the cinnamon to 2 tablespoons and added a splash of vanilla.

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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Reviewed: Feb. 15, 2009

The most delicious cinnamon cookies ever! The only thing I did was use margarine instead of butter. Yum yum!

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Gina B

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Reviewed: Feb. 7, 2009

I thought these were AMAZING. Best cinnamon cookies I have ever had, if I do say so myself. Followed the recipe exactly aside from adding an eensy extra bit of cinnamon, because I really like cinnamon... :] Oh, I put a few pinches of white sugar on top before baking them as well. They had crispy edges and soft centres... Delicious! Even everyone at school and my parents loved them. This recipe's a keeper.

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Jenn

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 24, 2009

these are amazing! i actually didn't have any molasses, but i used a litte *drizzle* of maple syrup instead...they are very good! kinda crunchy/chewy at the same time! my daughter and i loved them!

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crissa2005

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Reviewed: Jan. 13, 2009

Oooooooh yeeeeeah, are these good! They call for very few ingredients, they're easy to make, and they taste fabulous! I wasn't sure about the dough at first because it was really crumbly, but they baked up beautifully. My family was eating them as fast as I was putting them on the cooling rack. They have the perfect texture, light & crispy on the outside & chewy on the inside, yum! I DID make some substitutions, but regardless this recipe definitely still deserves 5 stars! My substitutions were: whole wheat flour, 1/2 butter 1/2 shortening and honey instead of molassas. These cookies are my new favorite, and next time I'll have to make a double batch!

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Dec. 28, 2008

These were delicious, melt-in-your-mouth cookies. Will definitely make them again according to the recipe given. YUM!

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Stephanie

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Reviewed: Dec. 25, 2008

Amazing. Had them on the table at Christmas and they were the first to go. Soft chewy texture, fabulous cinnamon flavor. Mother-in-law and grandmother-in-law both begged for the recipe :)

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laetchison

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Reviewed: Dec. 25, 2008

Wonderful! Quick, easy, delicious. I didn't have molasses so I used honey instead and they were great.

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Sara

Cooking Level: Expert

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Reviewed: Dec. 15, 2008

At first I was a little leary about making these...I have never even seen molassess before. But my husband loves cinnamon and ginger snaps, so I thought what the heck. I am glad I did. They are absolutely wonderful! Also...very easy to make.

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amykay

Living In: Sterling Heights, Michigan, USA

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Reviewed: Dec. 10, 2008

I loved this receipe! My tweaks were to forgo the molasses. Mine were a little too cinnamony, but not much. I put a little more cinnamon (since I nixed the molasses), but next time I'll just stick w/ the recommended cinnamon amt. I also added walnuts and chocolate, and it did not alter the test of the cinnamon cookie underneath! Loved it

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jenerik44

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Reviewed: Nov. 29, 2008

These are delicious!!! I ate about 7 or 8 of them. I used 1/2 cup of butter and a 1/2 cup of shortening. I also reduced the molasses to 1 tbs and added extra cinnamon. FANTASTIC!!!!!!!

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dessertqueen13

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

I would recommend using a small scoop (I have a small 1/2 inch melon baller/ice cream scooper) this way every cookie is exactly the same amount. It will ensure the cooking time. This recipe was a huge hit. I have gotten many requests to make it. Thank you!

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