Reviewed: Nov. 28, 2006

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.

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Leah

Cooking Level: Intermediate

Home Town: 100 Mile House, British Columbia, Canada

Living In: Aldergrove, British Columbia, Canada

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Reviewed: Nov. 18, 2006

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!

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Monica G.

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: Nov. 9, 2006

This are good but alittle on the ugly side. I would not reccomend them for gift giving thats for sure! They are pretty tasty but undesireably crunchy on the edges. I baked my second batch for 6 minutes and they still came out dark brown, flat and crunchy on edges! I like my molasses cookies to be fluffy and chewy all around not just in the middle.NOV.11 Made remaining dough and these turned out looking great! i would suggest chilling overnight rather than for 1 hr

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Krystina

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Union Gap, Washington, USA

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Reviewed: Nov. 5, 2006

SO GOOD! Make these cookies if you haven't already. I can't stop eating them! I'll probably omit the salt next time but either way these are sooooooooo delish! Thanks for the wonderful recipe!!!! Ten Stars!

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MEXIFRY

Living In: Seattle, Washington, USA

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Reviewed: Nov. 5, 2006

Added raisins & next time will add a little more flour to make a bit more stiff... I like my molassass cookies to be a bit more chewey. But the flavour for these is awesome.

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Oleannder

Cooking Level: Intermediate

Home Town: Richmond, British Columbia, Canada

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Reviewed: Nov. 1, 2006

Wow! These cookies live up to their description. Great tasting cookies that stay soft even after being frozen. I did add a bit more flour per reviewer suggestions but otherwise I followed the recipe. I have recommended these to many people who all love them.

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DaveMW

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Reviewed: Oct. 26, 2006

I don't know what I did wrong but these cookies turned out aweful. The smell was fantastic but that was about it. The dough was runny and the cookies were flat and crunchy. I followed the directions to a T and they were aweful. Don't suggest these to anyone.

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Katie Hass

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Reviewed: Oct. 24, 2006

I'm rating this a 5 because the end result is absolutely awesome!!! (They taste like the Archway brand molasses cookies, which in my opinion is a HUGE compliment.) That being said, I had an incredibly difficult times working with the dough. It was very sticky and gloopy. I kept having to stick the dough and then the formed balls and THEN the formed balls rolled in sugar into the freezer to get it to firm up enough to bake. The resulting cookies were pretty flat, but VERY delicious. I may reduce the butter or increase the flour next time. Did anyone else have this problem???

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Jonistyle2

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 22, 2006

WOW - best "spice" cookie I have ever had!!!! Chewy, moist...outstanding! Thanks for the recipe - it's a keeper!

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Jill from Orlando

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Reviewed: Oct. 1, 2006

Just made these and can't stop eating them. Love how chewy they are and they have just the right amount of spice.

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Julie

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Reviewed: Sep. 25, 2006

Well, what can I say about these cookies except that I love them. They stir together so quickly, are delicious and smell incredible as they are baking. I have to agree with the other reviewer who said the batter is great. In fact, my helper tasted the batter and asked where I was taking these cookies. When I told him church, he took the bowl of batter and told me to make something else for church because he was taking these. You really must try this recipe. I only got three dozen out of this recipe.

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JennyGirl

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2006

If you love spice cookies, you'll love this! My friends keep asking for more!

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Chi McPhee

Cooking Level: Expert

Home Town: Great Falls, Virginia, USA

Living In: Kearneysville, West Virginia, USA

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Reviewed: Sep. 13, 2006

Very Good Cookie! Only change I made to the recipe is I used real butter instead of margarine. This is a very easy cookie to make and it tastes GREAT with a good cup of coffee!

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kado

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Sep. 3, 2006

This is the easiest and best molasses cookie I have found. So close to my mother's reciepe. I make these several times a week and sell them in my deli.

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cbtatdubs

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Reviewed: Aug. 31, 2006

Nice flavor. Maybe it's my oven, but these took less than 8 mins. I started taking them out at about 7 mins and the last sheet of cookies removed were actually burnt. Leave them in a ball when you bake and don't flatten them (like I did on some). They are better thick and chewy, otherwise, they are more crisp like a gingersnap.

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gurohime

Living In: Sammamish, Washington, USA

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Reviewed: Aug. 20, 2006

These are the best molasses cookies!! The first batch I made did come out flat. I followed some very helpful advice of several people. I used butter instead of margarine. I soften the butter and creamed it with 1/2 brown sugar 1/2 white sugar doubled the molasses added 1/2 teaspoon ground allspice and 1 extra cup of flour. I love that the dough keeps very well in the fridge. I can bake a batch when I have some extra time and have fresh warm cookies instead of baking the whole recipe at once. I also agree with JoanMK they are fun to watch bake. Thanks Brenda for a great recipe that I will use often.

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Deb G.

Home Town: Whitetop, Virginia, USA

Living In: Creston, North Carolina, USA

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Reviewed: Jul. 24, 2006

I love chewy cookies! These are my new favorites! Everyone who's tried them has loved them...even little kids! I like using butter and creaming it with the sugar. Rather than putting the batter in the fridge to firm, I just add a few extra tablespoons of flour and use spoons to shape the balls. I sprinkle them with a bit of sugar (sometimes granulated, sometimes Raw) and they come out wonderfully! Oh, and I tend to leave my cookies out overnight to ensure their chewiness. I guess that's a great benefit of living on the coast!

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Jill

Cooking Level: Expert

Home Town: Salinas, California, USA

Living In: Los Gatos, California, USA

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Reviewed: Jul. 14, 2006

Boy, oh, boy. I don't know what I did wrong, but it appears that this recipe does not respond well to changes. I halved it, wanting a few cookies for just the two of us, and used egg substitute. The batter came out very thin, a little thicker than cake batter, and when they cooked they were sort of like little molasses pancakes. Weird! But they tasted alright. Sorry, but I'll keep looking.

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Apple Jacks

Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Jul. 4, 2006

These cookies are AWESOME, I undercooked the first batch, but they were still awesome! I'm a big batter fan and this batter is better than choc. chip cookie dough! I agree it is more of a ginger snap cookie.

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Blueyedraven83

Cooking Level: Expert

Living In: Topeka, Kansas, USA

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Reviewed: Jun. 22, 2006

My friends and I loved these cookies. I used approx. two teaspoons of grated fresh ginger, which gave them a nice kick. I also added nutmeg and left out the cloves. Thanks for this delicious recipe!

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JENDUR

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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