Reviewed: Sep. 17, 2009

Very easy. Excellent taste. Took a little longer to bake than time given. Will make again. Thanks!

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baker1968

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Reviewed: Mar. 2, 2009

I found these cookies too sweet and I dont really care with molasses flavour. It's a bit too strong for me.

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HERLIN

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Durham, North Carolina, USA

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Reviewed: Feb. 25, 2009

I substituted salted butter for the shortening, and used dark molasses instead of the light. I eliminated the salt entirely, as the butter had plenty. They are a wonderful ginger bread-like cookie.Great with hot tea or coffee.

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Joe Weaver

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Reviewed: Dec. 11, 2008

These were great!! I usually don't like spicey type cookies, but these were excellent and had hubby and kids begging for more! I didn't chill the dough, it was easy to handle, and they turned out fine. Using butter flavored shortening adds flavour. I disagree with the reviewers that complained the cookies were too salty, for us the salt complimented the cookie's sweetness and spices. A keeper recipe, thanks!

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EASYLYVIN

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Reviewed: Dec. 7, 2008

I have looked forever for this molasses cookie! Spicy, chewy, but crisp on outside~ yum! I made some changes though: creamed 1/2 c. Smart balance spread, melted, 3/4 c brown sugar, molasses, 1-2 tsp. Vanilla, 2 tbls. light vanilla yogurt-- dry ingredients- used 1/2 tsp. salt- scant 2 1/2 cups organic unbleached flour-- combine and at the end add in 2 tbls. of boiling water, blend in w/beaters- chill dough, scoop, sugar-coat & baked for 9-10 min. THANKS SO MUCH FOR THIS!

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Jackie G.

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 18, 2008

These are very very good. Very quick and easy to make. I didn't bother to chill as they were easy to handle right away. The only change was using less salt as recommended. This recipe will be used over and over again.

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Rachelle

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Reviewed: Oct. 10, 2008

These cookies really are delicious and soft and practically perfect in every way. Except that they are extremely SALTY! I would strongly recommend that you reduce the salt to 1/4 teaspoon.

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Jocelyn BD

Cooking Level: Expert

Living In: Bergen, New York, USA

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Reviewed: Aug. 16, 2008

I made this for a group of friends last night and received mixed reviews. Most people thought it was good but that I should keep looking for a better recipes. Bear in mind that I didn't have any brown sugar and had to substitute white sugar instead, however, I was using dark molasses. I'm going to keep looking for a better recipe.

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Kristina McLinden

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Reviewed: Aug. 9, 2008

My family loved these cookies. My son-in-law thought I bought them at a local bakery! I did make a few changes: I used 3/4 cup unsalted, softened butter, Blackstrap molasses for stronger flavor and reduced salt to 1/2 t. I used dark brown sugar. I added a little more of the spices as well. Yummy!!

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Gail

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2008

Very good, chewy cookies. I like to use butter-flavored shortening. These stay soft for a few days.

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Marissa

Cooking Level: Intermediate

Home Town: Chico, California, USA

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Reviewed: May 7, 2008

if you like molasses you will really like these.

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Connie

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Reviewed: Dec. 27, 2007

Great cookie! I also halved the salt and ended up using dark brown sugar as i bought that by mistake...definitely a mistake worth making! Gave it a bit deeper molasses flavor. These keep very well and are still soft and chewy several days later.

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Dec. 27, 2007

This is the best cookie I have ever tasted in my life and I have ate a lot of cookies. I only had about 1/3 of a cup of molasses so I had to add honey to it to make up the difference. After I rolled them into balls I rolled them in some "RAW" sugar and frozen them. WOW! I will make these cookies again.

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Cat Greene

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Reviewed: Dec. 21, 2007

As a result of all the other complaints of saltiness in the reviews, I opted to cut the salt to 1/2 a tsp. Also the bake time was not sufficient. They weren't soft and chewy after 11 mins, they were still raw in the middle. So, the second batch we made the balls no bigger than melon-baller size and increased bake time to 12-14 mins. They turned out a bit crunchier and the shape was perfectly round. Like they were factory made. The taste was outta this world. A HUGE hit with my kids and the neighbors kids and my niece who was visiting. I've even had to translate this recipe into Arabic for my neighbors who also gave it 2 thumbs up! (We live in Egypt!) EXCELLENT recipe. --Umkatiba Alexandria,Egypt

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UMKATIBA

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Alexandria, Al-Iskandariyah, Egypt

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Reviewed: Dec. 20, 2007

Delicious. Baked as directed except used white whole wheat floud instead of all-purpose....still came out great! Very soft and chewy. Also added a bit more sugar on top after they came out.

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Lauren

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Reviewed: Dec. 17, 2007

Do not make this recipe! I was not happy with the results. It needs at least a cup of molasses and an addition cup of sugar if I was even going to attempt eating it.

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miskat

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Reviewed: Dec. 11, 2007

I used the dark molasses for a richer flavor but everything else the same as in the recipe. They turned out chewy and absoloutley delicious. Even my mother who is not fond of Molasses cookies, couldn't keep her fingers out of the cookie jar! YUM!

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zemlor

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Reviewed: Oct. 4, 2007

A real keeper. Can't wait to make them at Christmas

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Suec

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Reviewed: Sep. 30, 2007

great texture and look, but the flavor wasnt the intense molasses/ginger I was expecting (bland actually) and a bit salty. Maybe due to the amount of salt (about 2x the amount I am used to). Very disappointed as I made a double batch and wont make again.

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