Recipe by Ingrid
"A dark molasses-type, soft cookie. An old-time American cookie from New England, attributed to the legendary Uncle Joe who made cookies as big as lily pads."
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1 1/2 teaspoons
1 1/2 teaspoons
This was a hit! I made some cream cheese icing for the top, used 3/4 cup molasses instead of 1 cup, and rolled them out to just a little bit thicker than the recommended 1/4 inch. My friends loved them and they were so fun to make :)
The recipes does have a type-o in it. It calls for the use of baking soda in the ingredients and baking powder in the recipe. It was a 50/50 chance and luckily I chose the correct one, which was BAKING SODA.
WAY too much molasses for my taste. The dough was extremely sticky, as others have noted. I probably added another whole CUP of flour as I was rolling out these cookies, just to be able to get them up off the counter. I think I will play around with this recipe, though, because I really liked the texture of the cookie--firm yet chewy. Next time I will use 1/2 the amount of molasses and substitute the other half with light corn syrup. I think I will also skip the cloves and add in cinnamon instead. I may even think about adding more flour to the dough to cut down on the stickiness and help with rolling out. For now, this recipe only gets 2 stars, but I will try again.
Molasses, gingersnap, and gingerbread recipes are all very close..,I've tried so many different ones trying to find that one with the perfect bite and chewiness and flavor, and for me, this is the one. I added 1Tb. orange rind to the batter and did my usual changes: used half whole wheat pastry flour and only half the sugar, and I won't get through this season without a constant supply on (or in) hand. I think the name keeps people from trying this recipe, too, because it doesn't come up on gingerbread searches. Well, as they say, seek and you shall find.
THE BEST. My 4 year old son has autism and is very, very picky -- he won't even eat chocolate chip cookies or cake. Whenever I want to bake him a treat, I turn to these cookies, which he inhales. It's a bit time consuming, and you have to plan ahead a little, but the results are so yummy.
I give these out at Christmas in shapes of trees and bears and moose. Will hold their shapes even if cut really large. And the house smells wonderful afterwards!
I LOVE molasses cookies, and these are the BEST(sorry grandma)! They are very soft and chewy, great with a cup of coffee.
The flavor of these cookies was good. I could not roll them out/cut them out even after refrigerating overnight as the dough was too soft to do so. I ended up making balls, rolling in sugar and pressing flat w/ the bottom of a glass. That worked well, but all the cookies except the batch I accidently underbaked became rock hard.
These are cutout cookies that are real soft and squishy-like, so they might not work so good with ginger boys and girls. They are not overly sweet, so maybe a light frosting would be a good add on. These are real easy and make the house smell festive.
Very nice molasses cookie, however not a Joe Frogger. Two Stars for effort. I knew it was "off the mark" when I saw the cut out cookies with a sugar frosting on top!!!!
For the real poop on these, one can go to Marblehead Magazine and read the best recipe for these cookies. There are other sources for the same recipe. Notably Eleanor Early's great cookbook, which was published in 1954, "The New England Cookbook". Note that they DO call for rum, butter shortening and combining the baking soda with the molasses (Not mixing the soda in with the flour, etc.)
Find a true "rule" for these and DO NOT MAKE ANY SUBSTITUTIONS to enjoy a true New England treasure. And pass on the temptation to dress them up with sugar frosting, please.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
** Calories: 124
** Calories from Fat: 27
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