Reviewed: Oct. 3, 2009

These are delicious, thinner and flatter than I was expecting, but just the way I like them with crispy edges and soft chewy center. I used half brown sugar, half white and added 1/4 tsp salt. In my oven, they cooked perfectly in 10 minutes at 375. I'd make them again and might add more spice as the spice flavor was mild (but good!).

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crazylazycook

Cooking Level: Expert

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Reviewed: Sep. 15, 2009

These cookies were okay, but definitely not what I had in mind for molasses cookies. I did read the reviews and tried rolling them in sugar and not flattening them prior to baking. They still came out quite thin and crunchy on the edges. If I were to make them again, I would probably add a bit more molasses, as I could barely taste any. Just used to a thicker, darker, more 'cakey' type cookie I guess.

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Mel

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Reviewed: Feb. 22, 2009

Irresistible! Easily the best I've ever had. One thing though, I could taste the nasty taste of baking soda. EXCELLENT RECIPE!!! 5 STAR!!!

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FoodisLife

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Reviewed: Jan. 12, 2009

Awesome recipe! I used cinnamon, nutmeg and vanilla to flavor cookies. Used 1/2c applesauce and 1/4c butter instead of 3/4c butter. Delish!

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 22, 2008

I bumped up the spices on this rather vigorously, but beyond that? A new favorite for my family. I doubled the cinnamon and hiked up the ginger.

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Magpie

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Reviewed: Dec. 20, 2008

Wonderful flavor, not overpowered by molasses or spices. Chewy yet crisp texture. Just be careful not to over bake or they get completely crisp. I should have read the reviews prior to baking. Rolling in sugar & not flattening is a great idea. Will definitely make these again. Love this cookie!

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Linda

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Reviewed: Dec. 14, 2008

This is a great go-to Christmas cookie that can be made in no time. You can pre-make the dough and keep it in the refrigerator for several days to make as needed, although I find these cookies mature in flavor over time, so I bake them off and store them in a box. I even skip rolling and flattening them, and just scoop them out with a small cookie scooper and they come out great. I add 1/2 tsp salt when using unsalted butter for the best flavor.

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Stefanie N

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Dec. 13, 2008

I would like to point out that this recepie says it takes 25 minutes to make. In truth, it takes 1 HOUR and 25 minutes. You must chill the dough for an hour. I thought, "Well, I don't have that much time, but if i stick it in the freeser for 20 minutes, that's probably long enough." I was wrong. Since they dough was not firm enough, the cookies all ran together on the pan. I had to cut them apart, which made them square. I discovered a new fact: people do not want to eat square cookies. When I shared the cookies, one person was so kind to inform me that,they looked "like dead toast". Which they did. (However, once I persuaded people to try them, everyone agreed that they tasted delicious.) Do not undermine the nessecity of that hour of chilling! All in all, however I really enjoyed this recipie. I would advise you to try it... as long as you have an hour and 25 minutes!

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Breezie

Cooking Level: Beginning

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Reviewed: Aug. 25, 2008

I give this one three stars because they were far to greasy. If I used this recipe again, I would reduce the butter to 1/2 cup. They are also really flat, which I like, but don't expect thick soft cookies. They are closer to ginger snaps.

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rowansue

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Reviewed: May 30, 2008

Awesome! This is great and EASY cookie! Amazing recipe!

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violet83

Cooking Level: Beginning

Home Town: Brighton, Michigan, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Apr. 3, 2008

These are some very tasty cookies! I added candied ginger but otherwise followed the recipe--Next time I will use brown and white sugar. After rolling dough in sugar, I placed directly on baking sheet without flattening with a glass and they came out soft, chewy, and plump! Absolutely delicious.

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Erika Cole

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Reviewed: Dec. 20, 2007

Of all the sweets I've made this Christmas, these are my boyfriend's favorite, and really up near the top of the list for me, too. They taste good and they make the whole house smell good. I added a tsp of vanilla to the mix, and used half brown/half white sugar, and rolled the cookie balls in a cinnamon/sugar mix before placing them on the cookie sheet to be flattened by the glass, but otherwise followed the recipe as is. My only trouble was that the dough is sticky, even though I did chill the dough an hour before trying to use it. I had to keep putting the dough in the freezer in between batches, but it was worth it, these are really good.

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Michelle

Cooking Level: Intermediate

Home Town: Laurel, Maryland, USA

Living In: Bella Vista, Arkansas, USA

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Reviewed: Dec. 9, 2007

These cookies got rave reviews, I took others advice and rolled in sugar before flattening and they came out wonderfully!will definitely make for Christmas

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GonePlatinum

Cooking Level: Intermediate

Home Town: Grosse Pointe, Michigan, USA

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Reviewed: Oct. 25, 2007

These are moist and chewy, a new favorite!

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Carole

Cooking Level: Intermediate

Home Town: Woodinville, Washington, USA

Living In: Edmonds, Washington, USA

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Reviewed: Oct. 22, 2007

Good, but not the best molasses cookie recipe I have ever made. Will stick with my Betty Crocker recipe.

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BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

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Reviewed: May 11, 2007

WOW! I needed to use up my molasses and I'm sure glad I came across this recipe! They turned out great, even though I had to mix them by hand. (My beaters are packed up and on their way to my new home). The only changes I made are that I used half brown sugar, and then rolled them in sugar before baking. They are wonderful, chewy and sweet. You won't regret it if you make these!

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Brooklynj

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Reviewed: Dec. 21, 2006

This is truly the perfect molasses cookie. I followed the recipe exactly and they baked to perfection at 350 degrees for 8-1/2 minutes. It's reminiscent of a recipe that I used for many years but lost during a move. The smell as they're baking is wonderful, and the results are even better. Next time, I may increase the spices just a tad, and use half and half white and brown sugar. Any excuse to experiment and have more of these!

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CANINECLOWNS

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Lafayette, Indiana, USA

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Reviewed: Dec. 17, 2006

WOW!!! This is THE BEST molasses cookie ever! It's not only very tastey, but easy to make. Thank you Marjorie!!!!1

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A. Sanita

Cooking Level: Expert

Living In: Norwich, New York, USA

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Reviewed: Dec. 14, 2006

Wonderful flavor, perfect texture.

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motyok

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Nov. 27, 2006

Perfect for Christmas! So moist and chewey!

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BrandiNJ

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