The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 14, 2006
Pretty good. Mine turned out flat, and I prefer a thicker cookie. I might add more flour and more spice next time, but these have a nice flavor. Cooking time was right at 8 minutes in my convection oven.
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Cooking Level: Intermediate

Home Town: Kearney, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 14, 2006
These were really good. I made them for playgroup and both kids and moms devoured them. Thanks!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 13, 2006
This recipe was very disappointing. My first batch spread out and burned even though I followed the directions exactly. My second batch was better, but they never cracked on the top like a Molasses Cookie is supposed to. I won't make this recipe again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 10, 2006
If you use a cookie dough scoop to ball up the dough, you'll get beautiful 3" size cookies, though that means that you only yield a little under 3 dozen cookies; it's worthwile to double the recipe. Also, I replaced the 1 cup of white sugar with brown instead. Yum! Great presentation.
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Cooking Level: Intermediate

Home Town: La Mirada, California, USA
Living In: Durham, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 9, 2006
The perfect cookie, crunchy on the outside, soft and moist on the inside. I only made one change, I used butter instead of margarine. A beautiful cookie to give for Christmas! Thank you so much for sharing this recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 5, 2006
A favorite Christmas cookie that I look forward doing each year and easy to!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 30, 2006
Awesomely chewy and terrific!
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Cooking Level: Intermediate

Living In: Sierra Vista, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 28, 2006
very tasty. I Changed a few things. I halfed the soda as suggested. I also used brown sugar and butter instead of margerine and a splash of vanilla (you just can't bake without vanilla). I cooked them for two different times. They're prettier when you cook them till 7 minutes because of they crackle but 6 minutes makes a chewier cookie. Next time I'll double the spices. Thanks for a good recipe! My one year old thinks it's good too!! PS Don't listen to the people who say that batter turns out runny, there's obviously something they missed in it. The dough is lovely.
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Cooking Level: Intermediate

Home Town: 100 Mile House, British Columbia, Canada
Living In: Aldergrove, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 18, 2006
Substituted butter for the margarine and brown sugar for the white. They turned out fabulous. The are the most consistent and uniform cookies I ever make. Tastes like a soft ginger snap. My husband requests them again and again!
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Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 9, 2006
This are good but alittle on the ugly side. I would not reccomend them for gift giving thats for sure! They are pretty tasty but undesireably crunchy on the edges. I baked my second batch for 6 minutes and they still came out dark brown, flat and crunchy on edges! I like my molasses cookies to be fluffy and chewy all around not just in the middle.NOV.11 Made remaining dough and these turned out looking great! i would suggest chilling overnight rather than for 1 hr
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Cooking Level: Intermediate

Home Town: Yakima, Washington, USA
Living In: Union Gap, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 5, 2006
SO GOOD! Make these cookies if you haven't already. I can't stop eating them! I'll probably omit the salt next time but either way these are sooooooooo delish! Thanks for the wonderful recipe!!!! Ten Stars!
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 5, 2006
Added raisins & next time will add a little more flour to make a bit more stiff... I like my molassass cookies to be a bit more chewey. But the flavour for these is awesome.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 1, 2006
Wow! These cookies live up to their description. Great tasting cookies that stay soft even after being frozen. I did add a bit more flour per reviewer suggestions but otherwise I followed the recipe. I have recommended these to many people who all love them.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 26, 2006
I don't know what I did wrong but these cookies turned out aweful. The smell was fantastic but that was about it. The dough was runny and the cookies were flat and crunchy. I followed the directions to a T and they were aweful. Don't suggest these to anyone.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 24, 2006
I'm rating this a 5 because the end result is absolutely awesome!!! (They taste like the Archway brand molasses cookies, which in my opinion is a HUGE compliment.) That being said, I had an incredibly difficult times working with the dough. It was very sticky and gloopy. I kept having to stick the dough and then the formed balls and THEN the formed balls rolled in sugar into the freezer to get it to firm up enough to bake. The resulting cookies were pretty flat, but VERY delicious. I may reduce the butter or increase the flour next time. Did anyone else have this problem???
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 22, 2006
WOW - best "spice" cookie I have ever had!!!! Chewy, moist...outstanding! Thanks for the recipe - it's a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 1, 2006
Just made these and can't stop eating them. Love how chewy they are and they have just the right amount of spice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 25, 2006
Well, what can I say about these cookies except that I love them. They stir together so quickly, are delicious and smell incredible as they are baking. I have to agree with the other reviewer who said the batter is great. In fact, my helper tasted the batter and asked where I was taking these cookies. When I told him church, he took the bowl of batter and told me to make something else for church because he was taking these. You really must try this recipe. I only got three dozen out of this recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 21, 2006
If you love spice cookies, you'll love this! My friends keep asking for more!
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Cooking Level: Expert

Home Town: Great Falls, Virginia, USA
Living In: Kearneysville, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 13, 2006
Very Good Cookie! Only change I made to the recipe is I used real butter instead of margarine. This is a very easy cookie to make and it tastes GREAT with a good cup of coffee!
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Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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