Reviewed: Dec. 6, 2008

These were amazing. They stayed so soft and moist and lasted. I couldn't stop eating them, had to hide them so there were enough for guests!

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Allison

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Reviewed: Oct. 22, 2008

I have never had nor made any kind of molasses cookie, so I wasn't sure what to expect. My husband likes them. I'm evidently not a huge fan of molasses cookies, but I think they're pretty good. Next time I might use a tiny bit less molasses and add a bit more spice and see if I like them more. I didn't have shortening, so I just used butter (added a bit more than the recipe calls for). I added more cloves than the recipe calls for (on accident, they spilled!), and also used Black Strap Molasses. Overall, great recipe and I'll definitely be experimenting with it a few more times to see what level of spice I like best. :)

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Andrea8985

Cooking Level: Intermediate

Home Town: Albany, New York, USA

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Reviewed: Oct. 2, 2008

Excelent flavor. Probably should double the recipe to have more cookies on hand.

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Pam Griffin

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Reviewed: Aug. 27, 2008

Loved the recipy! The cookies turned out great! Not to crunchy, not to soft! But the next time I makes these cookies I wont use the full amount of salt and baking soda. I noticed I can taste a hint of the baking soda and salt. I doubled the clove and only half the ginger. Im not a big fan of ginger. Otherwise I got the taste I wanted!! MMMM... Good!

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Lori

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Reviewed: Jun. 24, 2008

I changed this quite a bit based on what I had on hand. I used a mix of butter & smart balance instead of shortning. Subbed 3/4 of the flour with 1/2 c of whole wheat pastry flour and 1/4 c flax meal. Used organic sugar with a tbl of black strap molasses for the brown sugar. Used ground cloves & pumpkin pie spice. Added a heaping tbl of Fiber Sure (I always add it to my baked goods) and also added some vanilla extract. They came out fantastic and my kids clamor for them. I still gave the original recipe 5 stars as it seems like it's a well deserved rating.

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CIRCE9

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Reviewed: Jun. 22, 2008

Very yummy! I decided to make these on a whim this evening after seeing the recipe on the home page. Love that I had all the ingredients on hand! The only problem I encountered was with the dough, it was very sticky & gooey right after mixing so I put it in the fridge for about 15min. Even then it was pretty sticky so I found the easiest way was to get a spoonful of dough and press it off the spoon with my finger into a small bowl of sugar. Once I got it coated with sugar it was much easier to roll. I baked them for exactly 8min as well, which was perfect. They were chewy & delicious, thanks!

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Jun. 22, 2008

MMMM... These are so yummy. I doubled the recipe and did half brown, half white sugar, one cup shortening, 1/2 cup butter. I upped the spices and decreased the baking soda. Baked for exactly 8 minutes and these were nice and chewy. BRAVO!

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MrsSpice

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2008

Another five star cookie recipe to add to my families favorites. If my recipe box last through the years until I have great grandchildren, they will think I only cooked cookies! Haha

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Dec. 28, 2006

My 6 year old son's all time favorite cookie! Always get rave reviews on this recipe.

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LORISUSAN

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Reviewed: Dec. 23, 2006

These are the best tasting cookies I have ever made. I used Black Strap Molasses. Thank You for sharing the recipe.

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BUTTERFLY25

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Reviewed: Nov. 19, 2006

Easy to make and taste pretty good too. will amke again.

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foodlover

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Reviewed: Sep. 12, 2006

A must for the Holidays! Very tasty and just the right texture. I baked them 8 1/2 mins on the middle rack and they were just right. Thank you.

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chubss

Cooking Level: Intermediate

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Reviewed: May 27, 2006

Excellent cookie, just like Grandma used to make. Made a test batch last night and will be making a triple batch this afternoon for a barbeque.

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LILITHBOADICEA

Cooking Level: Expert

Living In: Not Specified, Florida, USA

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Reviewed: Jul. 10, 2005

This cookie was so delicious! So soft & chewy. Easy to make as well. I rolled my cookies in Splenda since I'm looking to cut on my sugar intake & they turned out great still. I had a wonderful time making them & my kitchen smelled delicious. Thank so much for the reicpe!

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LUVMYBOYS

Cooking Level: Intermediate

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Reviewed: May 17, 2005

Wow! I love these cookies. I convection baked them at 350 for 6 min. and they were soft, chewy tastiness.

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MARMARL

Cooking Level: Intermediate

Living In: Nevada City, California, USA

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Reviewed: Mar. 27, 2005

I have made these a couple of times. Each time, I get compliments on them. My father in law likes having a softer cookie, similar to a gingersnap, but not crisp. Great recipe.

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LORR4824

Cooking Level: Expert

Living In: Sioux City, Iowa, USA

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Reviewed: Feb. 17, 2004

These cookies were good. They were not hard-crunchy or soft-chewy, but in between, which is the way many people prefer. I cooled the cookies on waxed paper. If you do not like a strong clove taste, I would cut the clove down to 1/4 teaspoon. If you prefer the soft-chewy cookie, I would also consider replacing 1/2 the shortening with butter. Overall the cookies were good, and having to admit, they tasted wonderful with my coffee this morning. :-)

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SAVVYSCRAPPER

Cooking Level: Expert

Living In: Providence Village, Texas, USA

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Reviewed: Dec. 13, 2003

Just made a batch of these cookies and they turned out to be very good. Next time however, I will cut the ginger and cloves down to 1/4 tsp to allow the molasses flavor more room.

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COOKIEMONSTER6

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Reviewed: Nov. 17, 2003

tastes great but not very moist

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UTANDY

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Reviewed: Mar. 5, 2003

i made this recipe and absoulaty love it. i like the choice of eating a crispy or chewy cookie and could have it either way by how i cool them.

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JEDU

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Molasses Sugar Cookies

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