The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 23, 2008
These were perfect for a the first cool day of fall and a huge hit. There are only two left and five of us eyeing them! Used butter and butter flavored Crisco to help them hold their shape and dark brown sugar instead of white. Feel free to add a bit more spices if you like a little extra kick. Great basic cookie recipe.
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Cooking Level: Intermediate

Home Town: Meridian, Idaho, USA
Living In: Sachse, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 17, 2008
These are fabulous! A few changes... I used butter and the full amount of flour but used whole wheat pastry flour for 1/2 cup of it. I also threw in 3T. of ground flax seed to sneak in some nutrition. So chewy and 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: Oct. 2, 2008
These just became my favorite kind of cookie. Mmm! Perfect for the fall season.
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Cooking Level: Beginning

Home Town: Franklinville, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 29, 2008
omg these are the all time best. we love them.....yum yum
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 20, 2008
When my Daughter-in-law gave me a plate of these SCRUMPSIOUS cookies, I asked her for the recipe and was surprised to find it was from Allrecipes.com. I have been a member for years but somehow missed these gems. These cookies are SOFT, CHEWY, DELICIOUS and FOOLPROOF. After reading all the reviews the only conclusion I can come to, for those having trouble with this recipe, is they are measuring wrong, not chilling long enough, or their ovens temperature is off. It’s certainly not the fault of the recipe. I too prefer DARK brown sugar but I still use margarine, butter makes the cookies spread out more. By the way, place day old cookies in the Micro for a few seconds and they're like they just came out of the oven. These cookies are easy to make and simply WONDERFUL!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 12, 2008
When I was a kid I used to have molasses cookies that were a very dark brown. These were not it. I used brown sugar instead of white, but it still didnt do the trick. I thought these would make a wonderful gingersnap, but not a molasses cookie. 4 stars on taste, 2 for being molasses. Don't be deterred though, this is a very nice cookie.
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Cooking Level: Expert

Home Town: Eureka, California, USA
Living In: Santa Rosa, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 26, 2008
Fantastic! And really easy! I also followed recommendations to use butter and brown sugar instead. My husband raved about them. This will definitely be a standard in our house now!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 13, 2008
Great cookies
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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: Jul. 5, 2008
I followed this recipe to the T, except I followed the suggestion of all the other people who tried it and substituted the white sugar for brown sugar, and they turned out absolutely amazing!! I will definitely be making these again!
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA
Living In: New Braunfels, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 5, 2008
This recipe was awesome! They remind me of the molasses cookies that my mom used to make. I followed the recipe exactly, and it came out perfect. I ended up chilling my dough a little longer than one hour, but it wasn't intentional. Great recipe!
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 4, 2008
after reading other reviews, I used butter and brown sugar. I baked them at 375 for 10 minutes, put them on a rake to cool and my husband and I cannot stop eating them. Just enough spice, a little "crunch" and sweet all in one. this one is a keeper and a 5-start.
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Cooking Level: Intermediate

Home Town: Arthur, Illinois, USA
Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 27, 2008
SO so so good. Rave reviews from all at my house! Super easy too!
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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: May 18, 2008
I read over all the reviews before making and decided to use butter instead of margarine. Since so many used brown sugar, I used 2/3 cup brown sugar and 1/3 cup regular. I reduced the baking soda by half. I should have eliminated all the salt since my butter was salted (my mistake). I doubled all the spices. When I mixed the ingredients, I did not melt the butter but softened it a bit. I chilled really well and then used my cookie scoop to make uniform in size and shape. As suggested, I flattened some with a glass and mine had to bake 8 minutes to achieve the results we wanted. They are so professional looking. My husband thinks they're great! Thanks to all for the suggestions.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 15, 2008
YUM! so good and so easy. soft chewy and look pretty when done! I did use butter instead of margarine, 1/2 cup of molasses, and a bit less ginger and cloves because I don't like my cookies with too much bite.
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mlb

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: May 12, 2008
Kids and neighbors loved them...I wasn't a huge fan, but still devoured them.
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Cooking Level: Intermediate

Home Town: Tiffin, Ohio, USA
Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 21, 2008
A good tasting chewy molasses cookie.I also used brown sugar as per other reviews.
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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. 30, 2008
haven't found a better recipe yet
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Cooking Level: Expert

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 17, 2008
Oh yum. I used brown instead of white sugar, but otherwise kept it the same. Thank you for sharing this!
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Photo by Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 16, 2008
My husband LOVES these cookies. I made two changes, per the reviews, I used brown sugar and unsalted butter. I only cooked the cookies for 6 minutes (exactly) as anything over burnt them. I also refridgerated them overnight, but they came out perfectly. My husband is already asking when I will make these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 1, 2008
nice, quick easy and simple, my fave kinda cookie, the hubby loved em
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Cooking Level: Expert

Home Town: Plum, Pennsylvania, USA
Living In: Springdale, Pennsylvania, USA

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