Reviewed: Jan. 20, 2008

This is a great recipe! The cookies taste fabulous. I've tried a few different recipes lately but I'll be sticking with this one

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Reviewer:

kazza

Cooking Level: Beginning

Home Town: Sydney, New South Wales, Australia

Living In: Lancaster, Lancashire, England, U.K.

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Reviewed: Jan. 16, 2008

Great recipe. The cookies turned out flavorful and moist. My daughter requested molasses cookies and I chose this recipe to try. Used unsalted butter and 1/2 the salt as others suggested. Also used Organic Blackstrap Molasses for stronger flavor. Everyone loved them. This is definately a keeper! I'll make them again.

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Gail

Cooking Level: Expert

Home Town: West Covina, California, USA

Living In: Cape Canaveral, Florida, USA

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Reviewed: Dec. 31, 2007

excellent cookie! i also added a pinch of cayenne pepper to sass it up just a bit. talk about tasty!!!

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lisabeanqueen

Cooking Level: Expert

Home Town: Fridley, Minnesota, USA

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Reviewed: Dec. 24, 2007

I love this cookie. I have been making it for a couple years. I add a little extra flour as it seems to help them sit up a little better. Make sure that the dough is well chilled. Also, I do go a little heavy on the spices. They are very moist and chewy. I usually sprinkle a little coarse sugar on top of these before they go in the oven for a little extra special touch. Crowd pleaser! Oh, I also use butter instead of margarine and use brown sugar instead of the white

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Steph

Home Town: Terre Haute, Indiana, USA

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Reviewed: Dec. 24, 2007

not quite my grandma's... but still very good!

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JANE MN

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2007

Well......they made the house smell really good. Not the molasses cookie I was looking for.

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BelleK

Cooking Level: Expert

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Reviewed: Dec. 18, 2007

Perfect! Exactly what I was looking for. They end up quite crisp, but 12-15 secs. in the micro makes them nice and soft.

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Reviewer:

PJCFolbrecht

Cooking Level: Beginning

Home Town: Iowa Falls, Iowa, USA

Living In: Brown Deer, Wisconsin, USA

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Reviewed: Dec. 10, 2007

Thes were really tasty little cookies. They weren't very soft or chewy. They reminded me of a ginger snap.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 6, 2007

A contender for world's best cookie. Chewy, spicy, moist, sweet, rich... I usually go a little long on the spices for extra kick.

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Carmody

Cooking Level: Expert

Home Town: Arkansas City, Kansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Dec. 5, 2007

Fantastically moist! I got sidetracked and the dough had to stay in the fridge for two days and they are still moist. I think I will be flattening the next batch with a glass, though, they are a bit puffy.

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hotmamma5point0

Cooking Level: Intermediate

Living In: Duluth, Minnesota, USA

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Reviewed: Nov. 28, 2007

My son said this is his favorite cookie. I tried making these without chilling for an hour and they did not turn out very good, but the next time I let them chill and they were great. It really does pay to follow a recipe.

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Tanya Taylor

Cooking Level: Intermediate

Home Town: Corcoran, California, USA

Living In: Burney, California, USA

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Reviewed: Nov. 25, 2007

Delicious! The only change I made was to use butter instead of margarine. Next time I'll try brown sugar instead of white but they were really good as written. My family ate them in one night. Definitely a keeper.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Oct. 18, 2007

These cookies are delicious! I used 1/2 cup of butter flavored shortening and 1/4 cup of butter. I took others advice and used brown sugar instead of white. They were perfect! I would certainly make these again and again!

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cedricswife

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Oct. 12, 2007

Too greasy. I made the recipe as is. It obviously needs modification - like using real butter and a little less of it and brown sugar in place of white. It also didn't crinkle very well. I've been using the Molasses Sugar Cookies II from this site for a few years and thought I'd try a new recipe. Looks like I'll be going back to the old recipe.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 27, 2007

I've made these several times--my husband begs for them!! They are his absolute favorite. Be sure to use margarine and not butter. Butter makes them spread and they also come out way too saltly.

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JLK77

Cooking Level: Intermediate

Living In: Wayne, Pennsylvania, USA

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Reviewed: Jul. 27, 2007

LOVED these cookies. Chewy, flavorful, what else could you ask for?

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Reviewer:

linjono

Cooking Level: Intermediate

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Reviewed: Jun. 27, 2007

These were delicious. I used unsalted butter instead of margarine because I generally like butter better, and I didn't have any cloves on hand so I substituted allspice, which I was a little nervous about. I took the advice of everyone and watched the time really well, 8 minutes left the inside soft while making the outside crispy. They were an instant hit with my coworkers.

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Brenlo

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Reviewed: Jun. 22, 2007

Very good consistency. I also used softened butter, brown sugar and more of the spices. Don't flatten much.

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Reviewer:

susan

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Reviewed: May 22, 2007

these are good cookies! I made with pomegrante molasses so they came out incredibly dark, almost burned color with the cooked sugar on top but these are still incredible cookies.

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