The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 9, 2009
excellent! I substituted brown sugar as well, and omitted the ginger because I wanted to make these cookies kid friendly. They turned out delish! I rolled the cookies in sugar as well as 'sugar in the raw' giving it a nice homemade crystalized look. Sent these over to a friends house and they were gone before the night was over. Can't wait to make these again come Christmas time when the oven is on every night! look no further, this is your go to recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 7, 2009
Ther kids ate these up as fast as I could bake them! I used soft butter not melted.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 4, 2009
Excellent!!! I recently made these to send to my husband in Iraq. He liked them a lot- I love them! They're chewy, spicy and delicious. They mail well, too. I used store-bought molasses and it worked fine. Thank you for a superb recipe.
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Cooking Level: Intermediate

Home Town: Williamsburg, Kentucky, USA
Living In: Lexington, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 27, 2009
These were SO good!! They do freeze very well, and were super simple to make, and delicious to top it off! Will definitely make these again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 25, 2009
This is a wonderful basic molasses cookie recipe... I doubled the recipe since I usually make cookies for a crowd and changed it a bit by not melting the butter, adding the zest from 1 whole lemon, reducing the powdered ginger by 1/2, and replacing it with grated candied ginger (about 2-3 Tablespoons). I lie the fact that the recipe didn't call for a lot of molasses (I noticed some people increased the amount), and found that it allowed the other flavours to come through a bit. I baked a tray of them right away, but found that they did taste a bit better after refrigerating :) Definately will make these again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 23, 2009
This recipe was extremely easy to follow. My very first batch yielded perfect, delicious cookies. I did modify the recipe, however, incorporating tips from Barefoot Contessa's ultimate ginger cookie recipe on foodnetwork.com. I used 2 1/4 cups of flour and 2 ts cinnamon vs just 1. The extra flour made the difference. I also added a quarter cup of whole milk to the mix as I was stirring in the butter. Another tip is to forgo flattening the cookie. Leave them in their round form on the cookie sheet after rolling in sugar, since they'll flatten of their own accord and don't need extra flattening. Generally, the 2t of baking soda was fine. Also, I used a little over a third of a cup of molasses rather than just a quarter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 10, 2009
Crisp on the outside, soft and chewy on the inside. Perfect amount of molasses flavor! Easy recipe. These are THE perfect Molasses Cookies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 30, 2009
These are by far the BEST molasses cookies I have made. I have tried countless recipes and this one is perfect. Just the right amount of chewiness on the inside with a slight crisp on the outside. My only suggestion is to NOT refrigerate the dough. I prefer to use it right after mixing. I have never had a problem with stickiness which I think is because I use a cookie scoop and drop the balls right into the bowl of sugar. They come out uniform and perfect every time. It's hard to eat just one!!!!
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Cooking Level: Intermediate

Living In: Beverly, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 26, 2009
Love this recipe! It is all about the timing -- underbake and they're sticky; overbake and they lose that wonderful chewy texture. I usually leave them in about a minute after the tops have cracked, then take them out. I leave them on the pan for a few more minutes before moving to a cooling rack. Sometimes, I like to add a little extra "spice" to these cookies -- black pepper and cardamom are my favorites.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 14, 2009
DISGUSTING MESS IN MY OVEN--you sure you didn't mean THREE cups of flour? I followed your instructions to the letter and had to open all of the windows in my house because the dough melted all over and started to burn!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 13, 2009
Perfect molasses cookies! Chewy with crisp edge, just how I like them! Only substitution was to use 1/2 butter and 1/2 margarine.
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Cooking Level: Expert

Home Town: Canandaigua, New York, USA
Living In: Warwick, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 11, 2009
AMAZING!!! I absolutely loved these and can't stop bragging on them. I substituted whole wheat for white flour, raw for white sugar, canola oil for margarine, and rolled in brown sugar as suggested. They were light, and tasted so buttery despite the lack of margarine. If you want a healthier version definitely give this version a shot!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 31, 2009
Easy to mix up and smelled heavenly as they baked...but they were flat as pancakes - and I mean FLAT. I double checked the ingredients and I did not miss anything. The dough was chilled. What could have happened?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 31, 2009
A true family favorite. They are a wonderful treat for anytime of the year. I made these for Thanksgiving last year and made a pumpkin frosting to go with them, they were delicious!!
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Cooking Level: Expert

Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 29, 2009
Delicious! Exact same ingredients as the Molasses Sugar Cookie recipe printed on bottles of Brer Rabbit Mild Flavor Molasses.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 2, 2009
These were amazing! I've made them 3 times already.
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Cooking Level: Intermediate

Home Town: Middleton, Nova Scotia, Canada
Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 30, 2009
Making this recipe for the second time...delicious and chewy. Love using melted butter so that I don't have to remember to set out butter to get soft. Also used two cookies and spread a layer of vanilla frosting between, very good.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 21, 2009
this was a great recipe and my kids just loved it. thankx
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 21, 2009
Ginger/molasses cookies are one of my very favorite treats, and I work at a bakery that has really good ones. I am still in search of a recipe that can compete with those, and these aren't bad. I did follow the advice of a few reviewers and halved the soda, and doubled the spices. I think next time I will definitely think about tripling the spices, especially the ginger. I also used melted,unsalted butter which worked great after chilling the dough in the fridge, and baked for 7-8 minutes for a cracked but moist chewy cookie. Will definitely try again.
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Cooking Level: Intermediate

Home Town: Saint Croix Falls, Wisconsin, USA
Living In: Princeton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 19, 2009
My son made these and the family loved them. He felt there was not enough spice for our family and added 1/2 tsp of nutmeg,1/2 tsp of allspice, and an extra dash of cinnamon. THESE WERE WONDERFUL!
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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