Reviewed: Nov. 22, 2009

Very easy cookie! Rave reviews from my husband and my teenaged son! After reading other reviews I did reduce the baking time to 10 minutes and added 1/2 tsp of salt (something needs to make the baking soda work, right?). My family doesn't like cloves so I used nutmeg instead. I used my mixer when combining the oil and sugar and also after adding the egg to add volume. The dough reminds me of soft playdough, very easy to work with. Definitely going into my recipe box!

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Lindamak

Cooking Level: Expert

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Reviewed: Nov. 21, 2009

This is a great molasses cookie recipe. It's the first one I've tried that called for oil and not shortening. I am so glad you posted it. I reduced the ground ginger to 1/3 tsp and added 1/3 cup finely chopped candied ginger to the mix which really upped the gingery taste.

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giglyn

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Reviewed: Nov. 17, 2009

Wonderful flavor & texture-----these will be a stand-by in my home

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marianne

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Reviewed: Oct. 23, 2009

Perfecto! Best with a slice of bread in the storage container/bag (NOT TOUCHING! that makes mush!) and I did half white/half brown sugar and a lil extra spices and the folks at work all RAVED about them!

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molly_designs

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Reviewed: Oct. 20, 2009

Unbelievable! I followed the recipe but baked them for only 10 minutes as others have recommended. They get devoured by my family. My only other recommendation: bake a double batch! My kids say they taste like Christmas.

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Paula

Cooking Level: Expert

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Reviewed: Sep. 19, 2009

These are really good and are very much like gingersnaps.

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veedubgrl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Sep. 19, 2009

I had a yearning to make cookies, but found myself without any butter. Not to fear - these cookies were perfect! I substituted Splenda for half the sugar in the cookie dough (not the "coating"" sugar) with excellent results. I'll make these again and again!

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CarrieHansen

Cooking Level: Intermediate

Home Town: Central City, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 16, 2009

Mine did not crackle, sadly. I don't know why, but the past few times I have made soft molasses cookies, they haven't crackled. Hmm. Anyway, these cookies tasted fine, but I do have another recipe which uses brown sugar, and the family likes better. But thanks!

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Karen_M

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Sep. 13, 2009

This is the recipe I used for molasses cookies. Just the right sweet moist crispiness and they freeze well for later too.

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RidgewayRuth

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2009

These were great! A little moist inside with some crunch to them. My family demolished these in no time.

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cliff

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2009

Delicious! I followed the main recipe exactly. I did put a little ginger in the sugar when I rolled the cookies. I like the ginger taste

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AWETL

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Reviewed: Aug. 7, 2009

This recipe was so simple to make. I followed the recipe exactly and they came out perfect. Very good!

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wheelers4

Cooking Level: Expert

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Reviewed: Aug. 1, 2009

Super easy, super delicious. I added a bit more cinnamon and ginger than the recipe called for.

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RobertaB

Cooking Level: Expert

Living In: San Bruno, California, USA

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Reviewed: Jul. 15, 2009

Tender & delicious. I left out ginger, cloves & egg; added cayenne pepper, almond extract & flaxseed with water (for the egg.) Flavor is perfect, just a little heat but lingers in your mouth. Instead of all white sugar I used half brown and heated the oil & sugars until sugars melted.

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Heather

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Reviewed: Jun. 26, 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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EVEgpt

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Reviewed: May 16, 2009

These are a hit in my house.

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Aslan's Pride

Cooking Level: Professional

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Reviewed: Apr. 25, 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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Edion

Cooking Level: Intermediate

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Reviewed: Apr. 20, 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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Elizabeth

Cooking Level: Intermediate

Living In: Nepean, Ontario, Canada

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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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moms diner

Cooking Level: Expert

Home Town: Colts Neck, New Jersey, USA

Living In: West Vancouver, British Columbia, Canada

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Reviewed: Apr. 19, 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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