4 out of 5 stars because this was my first molasses cookie recipe ever. Batter was very soft though I was able to scoop it up and roll into a ball shape and dip it in sugar (very carefully). However, once laid out on the cookie sheet it began to spread out a bit. Recipe suggests adding a bit more flour (if needed) for better consistency but it wasn't totally unmanageable and I didn't want to screw with the amounts either. I did lightly grease the cookie sheets so that I wouldn't have cookie goop stuck on them. I used a medium size cookie scoop and the batter yielded (almost) 2 dozen cookies (I was short 1, lol). They crackled and kept a nice round shape. A few stuck together but it was easy to separate them. I sprinkled just a tiny smidge of sugar as soon as they were out of the oven for decor. The cookies are best the day of. The outer part is crisp and the center was soft but not gummy. Next time I'll use a small cookie scoop, I like thicker cookies.
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4 out of 5 stars because this was my first molasses cookie recipe ever. Batter was very soft...