The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 30, 2009
I forgot and used SF flour. I added just a touch of salt and the soda so I thought I was goiing to have cookies that would never see the light of day. But to my surprise, they turned out really good. They are nice and crispy, not chewy but I love them. They are a perfect cookie in my book. I make try them with plain flour but when I want a crispy cookie this will be it. Thanks.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 22, 2009
After making these several times, I decided to reduce the baking soda by half to get rid of the soda aftertaste and added 1/2 tsp salt to bring out the flavours. They are still turning out as nice and crinkled as before the changes. To me, these are a softer version of a gingersnaps, not molasses cookies.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 18, 2009
These are a hit in my house.
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 23, 2009
Just like the Starbucks Ginger cookies! I used 1/3 cup molasses + 1/2 tsp allspice. I also made sure to flatten them before baking because my "test batch" didn't flatten like I expected them to. 2 cups of flour is plenty ~ next time I make them I'll use only 1 3/4 cups. I had to really work the dough with 2 cups of flour. 12 minutes of baking at most ~ watch cookies carefully! A delicious super spicy cookie! Soft & chewy inside and crunchy edges!
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Cooking Level: Intermediate

Living In: Nepean, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 20, 2009
Great flavor and easy to work with. However, mine didn't flatten out when cooked. Perhaps more oil is needed or maybe just pressing a bit before baking. I used allspice, vanilla, and cinnamon.
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Cooking Level: Expert

Home Town: Colts Neck, New Jersey, USA
Living In: West Vancouver, British Columbia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 20, 2009
Very yummy! I only used 2/3 cup of the white sugar and didn't roll them in sugar. With these modifications I'd give it 5 stars but the original recipe made them WAY too sweet.
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 17, 2009
yummmy..these were great. Very easy to make and fast. no more store bought ginger snaps. I luved the crackle top it makes them extra delicious. I followed the recipe to the dot.and they were perfect. thanks again.
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H.A
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Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada
Living In: Newmarket, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 8, 2009
These cookies melt in your mouth! I make them a little smaller; more cookies that way. It has been a popular recipe with my friends. :)
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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 10, 2009
Just ok. They crackled nicely but didn't have the good flavor I was looking for.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 23, 2009
This is a great cookie! Really easy to make. I was looking for a chewy type of molasses cookie (like the kind you can get at Starbucks). While this isn't exactly the same as the Starbucks, it is delicious. Crunchy on top and moist in the middle - yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 10, 2009
Delicious cookies with the addition of a 1/4 t of allspice. First time I did not use the full amount of ginger. That batch was bland. Next batch had all the ginger and some allspice. The amazing thing about these cookies is that everyone was picture perfect. A keeper
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Cooking Level: Expert

Home Town: Sugar Grove, Pennsylvania, USA
Living In: Surry, Maine, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 12, 2009
This is the only recipe that I have tried and I liked the cookies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 22, 2008
Never fails to get rave reviews. I always include this in my xmas cookie baking.
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Cooking Level: Expert

Home Town: Danville, Illinois, USA
Living In: Mebane, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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Reviewed: Dec. 17, 2008
I used this recipe as a guide because I did not have all the spices. So instead of going to the store for the required spices I subbed them for 2.5 teaspoons of PUMPKIN PIE SPICE and about a teaspoon of Mexican Vanilla (sorry, I just opened the bottle and poured). I also made a random mixture of powdered sugar, course ginger sugar and table sugar to roll the dough around in and...they came out FANTASTIC!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 7, 2008
We love these cookies they are the best! We are going to a cookie exchange and are making them into sandwich cookies with cream cheese frosting in the middle.
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Cooking Level: Intermediate

Home Town: Ketchikan, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 25, 2008
Yum. Easy and delicious! Didn't have cloves, used a dash nutmeg and these rocked. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 23, 2008
These were just fantastic! Didn't change a thing from the recipe. I'll be making these again and again. Nice molasses flavor, crunch on the outside, chewy on the inside. Plus, very easy to make. I didn't get 4 dozen, though. Maybe I rolled them bigger than 1.5 inches, but they turned out great. Maybe they crisp all the way through when smaller, but I liked how they turned out chewy in the center.
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Cooking Level: Expert

Living In: Troy, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 20, 2008
I was pulling out an old recipe and thought 'ah hah! I finally have a recipe I can post on all recipes that will knock their socks off!' but alas - someone else had the recipe too. This is without a doubt one of my all time favorite (if not THE favorite) cookie recipe. Crunchy AND chewy! YUMMMMMMM
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 20, 2008
Fabulous! The only significant changes I made were to substitute ~2/3C loosely packed brown sugar for the 1C white, reduce the oil to 1/2C, and add a dash of salt just to cut the sweetness a bit. I also used egg substitute in place of the egg just because I was out at the time, and rolled the dough in "Sugar in the Raw" as I wanted larger crystals. I'll keep these changes next time, and will also probably reduce the baking soda since the final product had a noticeable baking soda flavor about it... Awesome recipe, overall! Definitely a keeper [:
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Cooking Level: Beginning

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 12, 2008
Excellent cookies. My grandma asked me if these were made from her mother's recipe.
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Home Town: Canal Fulton, Ohio, USA
Living In: Akron, Ohio, USA

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