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.

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!!

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

if you like molasses you will really like these.

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.

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.

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

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.

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.

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!

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

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.

Absolutely Divine. I will never use a different recipe for this particular cookie. I used dark molasses. Had to make a DOUBLE batch.

So far these have been the best I've made so far. I used butter instead of the shortening and I accidentally left out the salt. Very pleased with the out come though.

These are delicious! My brown sugar was dry as dust so I substituted 1 cup of granulated sugar and reduced the flour by 1/2 a cup. These still turned out perfect and I will definitely use this recipe again.

I gave this a 4 only because I never have made molasses cookies before and have nothing to compare it to. This was a very easy recipe and will most likely use it again. I did cut the salt down to half a tsp but will not the next time I think I could have used the whole amount and it would not have been too salty. If this is your first time making these don't attempt to flatten them down when they are baking they will flatten as they cool