The reviewer gave this recipe 5 stars. This recipe averages a 4.56 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 4.56 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 4.56 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 4.56 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 4.56 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 5, 2009
I'm not big on spiced cookies or cakes, but I had a craving for these when I saw the recipe. I think my mom or grandma made these when I was a kid and these taste exactly like the ones I had back then. These are not too gingery, just right. They spread out pretty thin when they bake but the molasses keeps them moist. Higly recommended!
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Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA
Living In: Jonesboro, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 1, 2009
Great cookies. I did only use 1 tsp of baking soda, and they turned out great. I will definitely be making these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 1, 2009
Made these for my dad's birthday and they were a HUGE hit! The cookies stayed soft in the middle and slightly crispy on the edges - 8 minutes of cook time was perfect. I didn't have any cinnamon, so I used allspice. Also, I didn't think there was enough molasses, so I added another 1/4 cup. Used self-rising flour and omitted the baking powder, but still added salt. And used butter instead of margarine. Didn't crack the tops - the result was a perfectly smooth cookie. Excellent by itself or used to dip this site's Microwave Lemon Curd recipe.
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Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 23, 2009
Amazing-- soft, chewy, and delicious. I am not sure that rolling them in additional sugar does much for them-- perhaps if you used coarse sugar it would be more decorative.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 5, 2009
These cookies are exceptional. I was looking for a soft molasses cookie like the one Wegman's makes and this cookie fits the bill. My kids love molasses cookies and I will certainly be making this recipe again and again.
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Cooking Level: Expert

Home Town: Liverpool, New York, USA
Living In: Erie, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 28, 2009
These were delicious. I made them at my daughters when we visited and they couldn't get enough. I added more spices and used blackstrap molasses for a stronger molasses flavor. This has become a family favorite.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 5, 2009
I made these recipe as written and they were great. I would make some changes next time. I would add more spice as I really didn't think they were powerful enough. I like a good adult cookie with powerful spice. When you are an adult you are going to only eat 1-2 cookies with a good cup of coffee or tea and you want a lot of flavor. I didn't cool and roll out the cookies. I scooped them out with a small scoop and then pressed them down with a juice glass dipped in granulated sugar. They came out uniform and crispy on the edges. Don't be afraid to experiment with spices and flavors. Just keep the basic recipe and then go out on a limb.
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Cooking Level: Intermediate

Home Town: Denville, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 3, 2009
great cookie. so good, I had requests to make it again. Keeper recipe
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 29, 2009
I doubled the spices, used brown sugar, and used black-strap molasses. The cookies were soft (even when coked 8 minutes). Very nice and chewy, but a little spicy/strong. Next time, I'll use regular molasses and cut the spices. Nice cookie, thouh.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 26, 2009
this is a very good recipe, as I was looking for other cookies to try, I realized that the recipes for ginger & molasses cookies are the same. whats up with that? so when you serve them you can say Ginger or molasses cookies ha!ha!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 19, 2009
Yep, these were to die for. My kids are not your novice taste testers. Cookies to them are like wines to celebrated wine connessuers. Very flavorful, chewey, and crispy. Intoxicating bouquet while they bake. Our entire family couldn't stop eating them. Enjoy
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 12, 2009
Fantastic!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 4, 2009
These were very good! I only used 1 tsp. of baking powder. I also added another half tsp. of cinnamon, and I also added about a tsp. of vanilla. Instead of rolling them in plain white sugar, I added some cinnamon in with it, and then topped the finished cookies (which i baked for 8 minutes) with a sprinkle of powdered sugar. VERY good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 2, 2009
These cookies have a great texture, chewy in the center and crisp just on the edges. I didn't have any cloves on hand so I used 2 tsp cinnamon and 1 tsp ginger. Other that that I followed the recipe exactly and they came out awesome! My new favorite!
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Cooking Level: Expert

Home Town: Lansing, Kansas, USA
Living In: Leavenworth, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 1, 2009
These were fantastic. I followed recipe as written. The cookies came out crackle-topped, thin, and crispy-chewy (the think interior was a little chewy, with a mostly crispy outside - perfect) and with great flavor (I only mildly like molasses). I thought they were too chewy out of the oven and I put them back in, keeping one out just to taste. After a minute I did taste my sampler to find that the cookies crisp up upon cooling, so in total, my cookies baked for 14 minutes and were perfect.
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