The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 23, 2009
The perfect recipe for SOFT molasses cookies WITH these following revisions: Use butter and dont melt it like stated, just make it room temp for mixing w/ the sugar. Use brown sugar in place of the white in the mix. Last, dont cook for full time stated. Mine were perfect at 7 min - not any longer! Just until the cracks form around the edges and the center still looks a little "gooey". They will firm up when cooled. Store in air-tight container with a piece of bread and they will stay soft for a good week or more (IF they last that long). I also added some white chocolate chips for a twist on the usual. Made this recipe twice - 1st following the recipe to a "T", 2nd with my changes. 1st time they came out hard and 2nd they came out VERY soft. Glad I gave it a second shot. A keeper now!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 22, 2009
This receipe got the best comments from my husband. He is one of picky person when it comes to his cookies. This one got me into making these not only at the holidays but all year long.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 16, 2009
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.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 16, 2009
Growing up, my mom wld make molasses cookies and they were wonderful! Alas, she passed and took her recipe with her. I made these last night and they were just like moms! Thank you! Thank You! I used a melon baller and it worked perfectly and gave me uniform size cookies. I also took someone else's advice and baked for only 8 min 30 seconds and they are chewy and moist and perfect!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 14, 2009
This is the first time I've eaten a molasses cookie, so I'm not sure how they're supposed to taste. I followed the recipe exactly since I'm not much of a baker. They tasted great. Both my husband and I found them spicy enough. I found them a bit salty though. Maybe next time, I'll try unsalted butter. I'll try 1 tsp baking soda too (as many have suggested). My husband said they should be a bit thicker. My cookies turned out pretty flat, but they were still chewy and crisp around the edges, so still very good texture. Maybe the butter will make them stay a bit thicker. I don't want them to turn into snaps so I'm not going to make the whole batch. I'll leave the dough in the fridge and make as many as we are going to eat. Warning: keep an eye on them in the oven. They go from perfect to burnt pretty quickly.
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Cooking Level: Beginning

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 12, 2009
very good but definitely needed double the spices in my opinion. Used brown sugar and 1 1/2 t baking soda
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 10, 2009
AMAZING, I took these out at 8 minutes and 30 seconds and they were prefectly chewy without being undercooked.
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Cooking Level: Intermediate

Living In: Ipswich, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 9, 2009
My favorite molasses cookie recipe EVER. The only difference is that I use canola oil instead of margarine (someone I know cannot consume a lot of saturated fat). Still comes out amazing every single time! I would definitely recommend watching the cookies carefully - one minute too much can lead to dry, hard cookies. Oh, and I forgot the mention - these are soooo pretty - as they cool, they form the prettiest crinkles and cracks!
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Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 8, 2009
Yummy!Soft and chewy, really good recipe!
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Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 7, 2009
This is an amazing cookie recipe! I added a couple things like 1/2 teaspoon of cardamom and and 1/4 teaspoon of cayenne pepper because I prefer them more spicy but I have tried the recipe as is and it is still excellent! YUM!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 5, 2009
These were easy and yummy. I got about 4 dozen from one batch. I was in a hurry since the dough needed to be refrigerated so long, so I melted the butter, not completely, but it was pretty much melted. After an hour refrigerated, the dough was still really greasy. I rolled the first dozen by hand and cooked for 8 minutes. After that I spooned them out on the cookie sheet and they still made perfect round cookies. I reduced the cook time to 7 minutes and they came out perfect. The cookies then came out soft and chewy! I froze about 2 dozen.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 1, 2009
The last batch of this molasses wonderment is cooling on the rack at this very moment. These cookies are perfection just as the recipe is written. I did not (and would not) change a thing! When forming balls, I simply dropped a spoonful of dough into the sugar and rolled them around in the bowl with another spoon. The dough is very sticky. They do not have to be formed into a perfect ball. I would not press them out at all, but be sure to allow plenty of room between cookies. They do spread and flatten considerably, forming a perfectly round cookie. These could not be any easier!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 24, 2009
My husband has a childhood memory of Molasses cookies. I have been searching and trying the recipes that I have found. Miracle of miracles!!! My search is over! This must be it, because he loves the cookies. The one thing that he said that his Mom used to do, and I also do now is leave some of the cookie doe in the frig, so you can have a few cookies anytime you want, or anytime your oven is on! We just love 'em!
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Cooking Level: Intermediate

Home Town: Indian Lake, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 23, 2009
These are amazing!! I made them for one of my classes at school and everybody loved them!! Thanks :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 21, 2009
Can we say the BEST cookies I have made thus far!! One thing i did differently was i didnt melt the marg. i only softened it. My toddler helped mix it and i thought she might over mix but i stepped back and let her have at it, and in the end i dont think it matter how "mixed" it is it still turned out great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 18, 2009
These are just a good, traditional molasses cookie. I don't completely melt my margarine and didn't bake them for quite so long.
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Cooking Level: Intermediate

Home Town: Bethany, Illinois, USA
Living In: Guyton, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 17, 2009
The original recipe by itself only gets about a 2 star from me. However with a couple of minor changes they are wonderful. First of all, use real butter instead of margarine, and DO NOT melt it. The first couple times I made these, I used very soft, room-temperature butter that I had left sitting on the counter for several hours. They turned out perfect. Today I just made them for a potluck but did not have time to let the butter soften, so I melted it, as per the original recipe's instructions. They are not nearly as good as when I've made them with softened butter. For starters, the finished cookie has a greasy taste to it that coats the inside of your mouth. Second, the cooking time has to be altered if you do use melted butter. When I use softened butter, I bake at 375 degrees for exactly 9 minutes and they turn out perfectly. With the melted butter, I baked at the same temp and for the same time, and they are very nearly burned. I have a feeling they will harden up quickly, too, whereas if made with softened butter, they stay nice and chewy for days. So do yourself a favor and let your butter soften for a few hours before making these, and you will have a delicious, soft molasses cookie.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 15, 2009
A little bit on more on the cakey side then the chewy side. Great flavor! Next time I will put in a little less salt.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 14, 2009
Everyone agreed - they are the best!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 11, 2009
I made these cookies for people at my work. They thought they were the best molasses cookies they ever ate...and they are!!!
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