Reviewed: Jun. 26, 2011

loved these. I did use regular molasses instead of dark and I didn't refrigerate the dough i just rolled into balls and baked, for 9-10 mins, they were pretty browned on the bottom, next time i'll take the cookies our sooner.

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Reviewer:

CupcakePolly

Cooking Level: Intermediate

Home Town: Waycross, Georgia, USA

Living In: Monroe, Michigan, USA

Reviewed: Mar. 5, 2010

We didn't attempt to roll these as cookie cutter cookies--the dough rolled out, but was much too sticky to lift & allow the cut-out to hold shape. Instead I did them like Peanut Blossoms--made balls, rolled them in white sugar, and flattened on a pan with the bottom of a glass. Great! Yummy with frosting, too.

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Reviewer:

CAPECHICK

Reviewed: Nov. 15, 2009

These were pretty good. But make sure you don't over bake.

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Reviewer:

karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Oct. 2, 2009

Don't do what we did: we subbed butter for shortening, made dough balls, rolled in sugar and cooked a bit too long--I couldn't get these off the cookie sheet! The dough was delicious BEFORE adding the 1-1/2 tsp salt (seems like alot but we added what was called for--dough turned extremely salty). Our cookies came out of the oven and went into the trash which was unfortunate. Glad to read others had good luck! (i'm rating *** b/c too much salt)

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Reviewer:

mrspokey

Reviewed: Jun. 13, 2009

Very nice molasses cookie, however not a Joe Frogger. (Joe Froggers are a traditional Marblehead recipe and these are missing one KEY ingredient - THE RUM! Not bad though. (See Eleanor Early's New England Cookbook for the real deal - out of print and may take some looking. Her recipe can be found online though.)

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Reviewer:

Marblehead

Reviewed: Oct. 11, 2008

Just made these.. they are great. I didn't even refrigerate them, just rolled into balls, put sugar on top and flattened with bottom of glass (as another reader suggested) right after I mixed them. They will be added to my christmas cookie list!

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Reviewer:

galoh21

Cooking Level: Expert

Home Town: Freeport, Ohio, USA

Reviewed: Mar. 2, 2008

We loved these cookies. I was skeptical making them because gingerbread cookies don't usually get eaten in our house, the kids just like decorating them. But every last cookie was eaten with this recipe! I am glad I found it!

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Reviewer:

Stephanie

Cooking Level: Intermediate

Living In: Keller, Texas, USA

Reviewed: Dec. 21, 2007

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.

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Reviewer:

THELIZARDQUEEN99

Cooking Level: Expert

Home Town: Ashland, Kentucky, USA

Living In: Denver, Colorado, USA

Reviewed: Dec. 21, 2007

fabulous recipe - good flavour (a little bite, but not too much) and good consistency (firm and chewey, but not hard). i found the cookies were not that difficult to roll out, as long as it was chilled enough and everything was well-floured. i made gingerbread men, and with the scraps (which were too soft to re-roll and cut) i rolled them into balls and used a sugared glass to press them down.

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Reviewer:

WhatsCookinGoodLookin

Reviewed: Dec. 10, 2007

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.

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