Reviewer:

sjbarajas

Reviewed: Apr. 29, 2012

Fun to make with kids. Hard to get wrong. One of our absolute favourites.

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Reviewer:

nickicooks

Reviewed: Apr. 20, 2012

Yummy

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Reviewer:

TexasTurbo

Cooking Level: Intermediate

Home Town: Vidor, Texas, USA

Reviewed: Apr. 13, 2012

Everything you always wanted in a molasses cookie: chewy crackled outsides, soft cakey insides, with a wonderful fragrance that makes the whole house smell like Christmas. I love that these cookies use no butter and could easily be made for vegan friends. I used olive oil and palm sugar for a very healthy version, and they came out just as good as with regular sugar. I added extra spices since I like mine spicy - 2 teaspoons cinammon, 1.5 teaspoons ginger, heaping 1/2 teaspoon of cloves. I flattened mine slightly as the first batch did not spread, probably my oven's fault. I also dipped the tops on sparkling sugar instead of the regular kind. My new go-to molasses cookie.

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Reviewer:

RDAYK

Cooking Level: Expert

Home Town: New York, New York, USA

Reviewed: Apr. 8, 2012

Amazing!! I love this kind of cookie. I'm always lookin g for ones that come out crisp outside and chewy inside. These were perfect at 12 min. I also love that there's no need for butter/marg ... That's how I found it. My cupboards are bare. The mixing was SO easy with the oil. Perfect dough texture. the only thing I changed was doubling the molasses because I like it that way.

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Reviewer:

MargoWriter

Reviewed: Jan. 20, 2012

These cookies are so good! They turned out perfect, my family loves them.

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Reviewer:

grace

Reviewed: Dec. 31, 2011

I thought these were very good. I did use half white and half brown sugar and only left in the oven 8 or 9 minutes and cooled them on flat surface. They stayed moist and chewy.

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Reviewer:

rebecca

Cooking Level: Intermediate

Reviewed: Dec. 26, 2011

i love this recipe and so do all my friends when i make them. i always have to make sure i make a couple of batches so i can share with them. Tip: i cook my on parchment paper and slide the parchment paper off the cookie sheet right when they come out of the oven so they stay nice and soft.

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Reviewer:

cheitman

Reviewed: Dec. 21, 2011

NOTE: I ADDED ALL INGREDIENTS INTO A BOWL EXCEPT FOR THE 1/3 SUGAR CUP. MIXED IT ALL BLENDER ON 2ND SPEED, WHEN IT WAS DONE, I PUT A LITTLE LESS THAN A 1/4 OF FLOUR AND MIX THAT IN AND THAT WAS ITTTTTTTTTTTTTTTTTTTTTTTT!! PERFECTTTTTTTTTTTTTTT

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Reviewer:

ddrockhard1

Reviewed: Dec. 21, 2011

These cookies are pretty good. I followed the recipe exactly - if I make them again, I will increase the spices and decrease the cooking time. They get super hard/crunchy but are still tasty (especially with a hot beverage).

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