Recipe by Brenda Hall
"My Mom's recipe and one of my favorites. Spicy and chewy, they store well and can be frozen. Great for gift giving or shipping."
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Yes, it is THAT good. A nice chewy molasses cookie. EXCELLENT flavor. When storing these (and other cookies) store a piece of bread with them to keep them moist, otherwise they dry out like rocks! But these are exactly what you're looking for - easy, idiot-proof, and EXCELLENT. MAKE THEM NOW!!!!!!
I grind my own flour and found that I needed more than 2 cups of flour, I ended up after baking a batch adding more flour and then they turned out great. In the future I will use 2 1/2 cups of flour. I did use butter as it is MUCH healthier than margarine (it's natural, margarine is NOT) and also used brown sugar.
Substituted butter for the margarine and brown sugar for the white. They turned out fabulous. The are the most consistent and uniform cookies I ever make. Tastes like a soft ginger snap. My husband requests them again and again!
I have made these cookies about 15 times over the past few years and they always turn out great. I also use butter instead of margarine. After rolling in sugar and placing on baking sheet, I slightly flatten using a smooth bottomed glass. Depending on my mood(and time) I will glaze with a simple home-made frosting. Make sure to watch the timing on these cookies, it is critical.
very good, however I took the advice of others and made some changes. Doubled the spices, only 1tsp of baking soda, and used brown sugar. I also dipped all the cookies in powered sugar after they were cooled and it was not only pretty but delicious!
I made them exactly except I used only 1 tsp of soda as suggested. Also, since I don't like eggs, I used egg substitute ( good for vegans!!) and they came out perfect. I creamed the sugar in softened, NOT melted, unsalted butter. The dough mixed nicely with the 2 cups of flour. I chilled the dough for a couple of hours, which worked out well. My baking time was about 10 minutes in a gas oven @ 375 F. They cracked beautifully, and the taste was chewy and soft with a slightly crisp top, due to the sugar. I love them and will bring then to my holiday parties. I'm keeping this recipe for future use.
This is my favorite cookie recipe I have found on this site. The spice is just right, not too subtle, not too strong. They are wonderfully soft. I have, however, made one change. I use one teaspoon baking soda instead of two. I thought the soda taste was too obvious, and when I halved the amount they turned out perfect. I also found that if I just slightly softened the margarine instead of fully melting it I was able to skip the chill time.
very tasty. I Changed a few things. I halfed the soda as suggested. I also used brown sugar and butter instead of margerine and a splash of vanilla (you just can't bake without vanilla). I cooked them for two different times. They're prettier when you cook them till 7 minutes because of they crackle but 6 minutes makes a chewier cookie. Next time I'll double the spices. Thanks for a good recipe! My one year old thinks it's good too!! PS Don't listen to the people who say that batter turns out runny, there's obviously something they missed in it. The dough is lovely.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 43
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