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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Stevie Lee

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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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Rachel S.

Cooking Level: Expert

Home Town: Lansing, Kansas, USA

Living In: Leavenworth, Kansas, USA

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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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dinah

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Reviewed: Feb. 28, 2009

Wow these cookies came out great. I didnt put the cloves in (didnt have), and added a little extra molasses. Not really a baker more of a stove top guy. These were very easy to make and spendsome time with the kids.

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Bigdaddy

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Reviewed: Feb. 23, 2009

Pretty good. In future, I will up the spices as others have suggested. These have a nice, soft texture, too. My mom's recipe has much more molasses in it, so these didn't seem 'molasses-y' enough to me. They're somewhere between a soft ginger snap and my mom's cookie. Tasty, but I'll be upping the molasses.

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Michael

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Reviewed: Feb. 21, 2009

Very good. Even after a couple days they were still very soft.

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ddpetrie

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Reviewed: Feb. 19, 2009

I did what other reviewers suggested and used 1 tsp of baking soda and doubled my spices. The taste is really yumz, but I must have done something wrong, because my cookies turned out flat and weird in texture. When baked for 8 minutes at 350F, the bottom was slightly charred. When I lowered the temperature to 325F and baked for 10 minutes, the outside was crispy but the center was uncooked. I agree there should be at minimum 3" spacing between dough because mine spread so much they stuck together. This is too complicated for me to try again. Sorry.

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JINGEE

Cooking Level: Intermediate

Living In: Providence, Rhode Island, USA

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Reviewed: Feb. 16, 2009

Excellent recipe, I had to bake them 14 minutes.

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Dave Shaver

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Reviewed: Feb. 8, 2009

Fantastic! Easy and fast. Makes the whole house smell wonderful.

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Jesse

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Reviewed: Feb. 7, 2009

I substituted brown sugar for white, and butter for margarine. These cookies have a wonderful flavor and smelled great in the oven, but I flattened with a glass dipped in sugar and was sorely disappointed when the end result was "flatter than pancakes". No crackled tops, boo hoo. I rolled the last of them in sugar, as suggested, yet they still remained flat. I'm rating 4 stars for this reason. I'll make another batch shortly, but this time I'll refrigerate the batter overnight. *crossing my fingers*!

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CinnamonWitch

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Reviewed: Feb. 7, 2009

Possibly the best molasses cookies I've baked...and eatten.

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Aslan's Pride

Cooking Level: Professional

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Reviewed: Feb. 6, 2009

Yum yum yum yum YUM! Made them twice and both times they were SUPER flat and looked nothing like the pictures but the were still yum yum yum yum YUM! Even the second time when I burned them, haha!

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OperaPenguin

Cooking Level: Beginning

Living In: Fresno, California, USA

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Reviewed: Feb. 2, 2009

I made a second batch yesterday that turned out great. The batter yielded 32 cookies so it is accurate. I do however recommend to space the cookies at 3" instead of the specified 2" as they will spread and run into each other. Also my cooking time was 14 minutes, so you may need to experiment on what works for you. I sent them to my parents and they were a hit.

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coyote bob

Cooking Level: Expert

Home Town: Saddle River, New Jersey, USA

Living In: Carlsbad, California, USA

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Reviewed: Jan. 23, 2009

I was tempted to give this 4 stars, because as written I'd imagine it would not be as good as with 2x the spices, like other readers suggested. I doubled the ginger, cinnamon, and cloves. I did use the 2 t baking soda. I also used a stick of margarine, and half a stick of butter, as I find the best cookies are a mixture of butter and margarine. I also added a splash of vanilla out of habit. The dough was so absolutely amazing I almost sat down with a spoon to eat it. Don't flatten the cookies before baking, I did on my first batch and they didn't crack and spread out thin. I ended up baking them 8 minutes. I have an aunt who makes molasses cookies for christmas and dips half the cookie in white chocolate and they are absolutely astonishing. If you are looking to give these as gifts, that would be impressive.

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sbruins79

Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

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Reviewed: Jan. 21, 2009

very good!!!

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duckieswife1

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2009

It was a fantastic recipe! I followed the recipe exactly the way it said to (except I used real unsalted butter) and they turned out fantastic! Very chewy and very flavorful! I would suggest this to all levels of bakers - it is very easy to make.

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Krishan

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

We love this cookie! Our son has food allergies (soy and dairy), so we replace the melted butter/margarine with corn oil (exact measure). They turn out great every time. My mom has even thrown out her old molasses cookie recipe and replaced it with this one. They only bad thing is that it is hard to eat just one.

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Candace Gray

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

Fabulous! Followed the recipe exactly. It took less than 8 minutes to cook, so keep a close eye on them. As soon as the tops crack, they are done.

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girlnamedtom

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

Made these cookies for my husband to take to work and they received rave reviews with several requests for the recipe. Will be making for a 6th birthday next month.

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Beas42luv

Cooking Level: Expert

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Reviewed: Jan. 1, 2009

My mom's are SOOOOO much better. My recipe has been in our family since 1789, and it is the best I have ever tasted. No molasses cookies could even begin to compare to my recipe. These are tasteless and bland. I do not reccomend this in the least bit to anyone. I won't share my recipe, though, it's a family secret. Don't try this recipe. I would give it 0 stars if possible.

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Karissa

Cooking Level: Professional

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Molasses Cookies

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