Reviewed: Dec. 27, 2008

Yummy. My dad, who really enjoys molasses on his biscuits, thought this was a winner.

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ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

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Reviewed: Dec. 8, 2008

Very good and very easy to make, enjoyed the spice flavor.

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mamalyle

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Reviewed: Nov. 17, 2008

Wonderful cookie! I made a few minor changes. I put in about half of the ginger and doubled the cinnamon. Then I rolled the balls of dough in a mixture of brown sugar and a little bit of salt. I had to brush off the extra chunks of brown sugar because it clumps a bit. The end result was sooooooo good! The brown sugar melted just a little and provided an extra crunch to the outside of this chewy cookie.

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Lauren

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Reviewed: Nov. 15, 2008

I have been making these cookies for 20 years, especially in the fall. People always ask for the recipe.

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Marie D

Cooking Level: Expert

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Reviewed: Oct. 19, 2008

Yummer nummer! These are beloved by my husband and I. I like to use Turbinado/raw sugar b/c they look so pretty.

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CaitB

Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

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Reviewed: Feb. 2, 2008

These were absolutley fantastic - they looked just like the picture and tasted great too. They stayed soft for as long as they lasted. I was told they were better than many store-bought bakery cookies out there! Thanks for the recipe!!

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slwilliams1

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Jan. 7, 2008

I made these several times during the holidays and didn't change a thing, although I did press about half to two thirds of the recipe into a parchment paper-lined Wilton gingerbread boy pan in a lame attempt to duplicate Gingy from Shrek :-) Needless to say, the kids gobbled him up!

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Deb

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 12, 2007

use fresh grated ginger...

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rose

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Reviewed: Dec. 1, 2007

If you have never made this recipe, you will be thrilled with the results! I have been making this recipe every Christmas since my daughter was born (33 years) and now we are making them together for her two little sons. We have always called them Ginger Snaps although instead of crunchy, they are so nice and chewy. I always make at least 2 or 3 batches, as we usually eat one whole recipe while they are still warm. Using Crisco instead of butter is a must. Check oven often--as soon as they crinkle on top, I remove them, (usually 8-10 minutes) so they are chewy. I already made one batch on day before Thanksgiving and they were eaten in 10 minutes!

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KK711

Cooking Level: Expert

Living In: Grosse Pointe, Michigan, USA

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Reviewed: Nov. 29, 2007

Just finished making a double batch and 3 people ate 6 each before they could cool. I only made 2 small changes: because I absolutely love pieces of ginger in spice cookies, I added 1/2 cup diced crystalized ginger and used half molasses, half honey in the 1/4 cup measure. Excellent recipe.

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gghaupt

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Reviewed: Nov. 21, 2007

Yep, these are the best! I was actually looking for a molasses/ginger cookie recipe that I thought might taste like my mom's recipe, and this is the one I thought I'd try. Later I found a copy of my mom's version on a recipe card, and it is almost identical! I like both crunchy and chewy spice cookies, but I like chewy best, and these ARE chewy! I don't care how bad it is for you, it's the shortening that gives the chewiness! One tip: use an air bake sheet or stone for best results. I used air bake for one batch, and an older cookie sheet for the other, and the air bake ones were super chewy! I'll post a pic of them later. Because of course, they are gone!MMMMMMMMM!!!!!

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Tara

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Nov. 11, 2007

I first made these last year with a bunch of other cookies to give to my neighbors at Christmas. We of course saved some for ourselves and ooooh boy were they good. I made them again last month for the teachers at my school and EVERYONE loved them! They are wonderful, wonderful cookies! Can't wait to make them again this Christmas!

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MACCO

Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

Living In: North Pole, Alaska, USA

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Reviewed: Jan. 16, 2007

I left out the ginger due to an allergy and added a bit more of the other spices to compensate. Wonderful! They freeze beautifully as well.

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SPIN2KNIT

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Reviewed: Dec. 28, 2006

I'm not a big fan of molasses cookies, but these were awesome! They were nice, and chewy, and not hard as a rock like the batch I made last year! This will be the cookie of choice now. Thanks for sharing this keeper!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 14, 2006

wonderful recipe

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Pammie1965

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Reviewed: Dec. 4, 2006

Great cookie! Soft and chewy just like I like. I added a little allspice to give it an extra kick and they turned out great. I also pressed them down a little instead of leaving them in balls because they dont spread out that much. Thanks!

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CookieeMonster13

Cooking Level: Intermediate

Home Town: Willard, Ohio, USA

Living In: Marion, Indiana, USA

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Reviewed: Nov. 30, 2006

These were quite good, but with a few changes they were OUTSTANDING. Prepare recipe as stated, but make these slight alterations: 1 cup reg. Crisco shortening (no substitutions), 3/4 cup white sugar (not brown), 1 1/3 cups flour, 1/2 t. salt. No need to grease the cookie sheets with this recipe - save your PAM.

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Carni

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Reviewed: Nov. 29, 2006

all time favorite molasses cookie recipe. i have been making these for years and everyone loves them. highly recommended.

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KEG18

Cooking Level: Expert

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Reviewed: Nov. 13, 2006

Very high on the YUM meter! The only thing I changed was reducing the amount of cloves and ginder by a pinch because I don't like my cookies too spicy. I also used butter because I never use shortening in my cookies. They worked just fine with butter. Soft cookies if you cook them by the time specified, over cook them and they are nice and crisp (using airbake pan). I like them soft, hubby likes them crispy.

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Cookin4Six!

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Birch Bay, Washington, USA

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Reviewed: Oct. 10, 2006

These are the cookies my grandmother has made for my entire life. They are now my husband's favorite. They are the best, chewiest, spiciest cookies ever. I have made them hundreds of times in my life. If they are puffy, you didn't use enough fat. Stir some more shortening or butter into the batter and try again. Also, NEVER roll the balls in sugar. Simply dip the tops in sugar before placing on the cookie sheet. This way the sugar on the bottom doesn't burn. Finally, after you have pulled them out of the oven,, hold the cookie sheet about 2 feet from the floor and drop it. The cookies will flatten as the extra air leaves them. They will be even more chewy!

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