Reviewed: Nov. 18, 2011

Perfect cookie! Used butter (shortening grosses me out). Gave a bunch away and EVERYONE liked them, even the people who said "Yuck, I hate molasses!" Making these again for a bake sale. Thanks!

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3 users found this review helpful

Reviewer:

Jrdylee

Reviewed: Oct. 19, 2011

I'm not sure how the recipe is without the following changes but I made these changes per some reviews and they were FABULOUS! 1} Take 2 tablespoons of the half cup of molasses away and replace it with honey. (I figured it would add more depth to the total flavor) 2} Substitute half of the white sugar with the same amount of TIGHTLY packed brown sugar. (makes a chewier and richer cookie /makes up for the missing molasses) 3}I doubt this made much of a difference but I used half unsalted butter and half shortening. Just a personal preference over all shortening. The dough is really stiff so have a mixer or be prepared for a little workout. The refrigeration isn't really necessary if you just use softened fats instead of melting them. Make sure to really keep and eye on these as they cook QUICK, The SECOND you see the edges just START to brown, take them out, even if it still seems doughy, I promise they will set and be wonderfully chewy once they cool down a bit. If you see my photos, I baked mine about a minute TOO long this time.

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4 users found this review helpful

Reviewer:

Jen914

Cooking Level: Intermediate

Reviewed: Jul. 12, 2011

I added extra molasses and it made it extra yummy

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5 users found this review helpful

Reviewer:

BeachesForests5

Reviewed: Jun. 25, 2011

Excellent. Since I am not a big fan of shortening, I used 3/4 cup butter and 3/4 cup shortening. Left everything else the same. I baked mine for 10 minutes and they turned out crispy on the outside and soft inside...just the way we like them. After the first batch, I put a couple drops of water on top of each before baking to get a more crinkled look. Definitely will be making these again.

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4 users found this review helpful

Reviewer:

Joan

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Cooking Level: Intermediate

Living In: Garfield, Minnesota, USA

Reviewed: Mar. 23, 2011

Absolutely delicious, my husband loves soft molasses cookies so I always added milk but that makes them more like cake. He liked these and so far they are still soft.

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5 users found this review helpful

Reviewer:

Kris

Reviewed: Mar. 15, 2011

These cookies are so good they make my mouth tingle! They are so yummy with coffee or even a bit of vanilla ice cream. They are so rich and gooey on the inside, sweet and slightly crisp on the outside. My only suggestion to anyone who hasn't tried this is that if your dough feels firm before you put it in the fridge, don't put it in the fridge for long. I left mine in over night and it took an eternity to roll into balls! However, it was well worth it as these cookies are excellent. Easy to make, yet when someone tries it, they will think you are a baking master! Thanks so much for the fantastic cookies!

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8 users found this review helpful

Reviewer:

shneeky shnake

Reviewed: Feb. 21, 2011

I reduced the spices significantly since I wanted molasses cookies, not spce cookies. They came out quite flat, very flat. 'Not used to flat cookies. :) Keeping in mind I halved the recipe, these are my measurements: 1/4c each butter, margarine, shortening; 1c brown sugar; 1/4c molasses; 1 egg; 2c flour; 1/2 + 1/8t cinnamon; 1/4t ginger; 1/8t cloves. Also added 1t vanilla. Only problem I had was their flatness. 'Kinda messed with my mind - expecting flat cookies to be crisp instead of chewy. Good tasting, but didn't wow me. Too, they spread a good bit even after refrigerating so two & a half inches is probably a good distance between 'em. Made 4 dozen, about an inch round of dough each.

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10 users found this review helpful

Reviewer:

BOOKMARKER

Cooking Level: Intermediate

Reviewed: Jan. 2, 2011

Did not put molasses in and it was still amazing!!!

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12 users found this review helpful

Reviewer:

gurkacooker

Cooking Level: Beginning

Reviewed: Jan. 2, 2011

These were excellent. I followed the recipe to a "T" and they turned out amazing. Perfect Christmas cookies!

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12 users found this review helpful

Reviewer:

Kim W.

Cooking Level: Intermediate

Home Town: Fort Pierce, Florida, USA

Living In: Lake City, Florida, USA

Reviewed: Dec. 27, 2010

Melt shortening and then cool? This is why some of you had a problem with it. ALWAYS have ALL ingredients at room temperature, including eggs and liquids!! Cream shortening or butter with sugars until smooth and creamy. Then add eggs and mix well again, then other liquids and mix well. Mix all dry ingredients in a separate bowl and then add 1/3 or less at a time to the wet ingredients and that's how great cookies are made, as well as all muffins and quick breads too! The old cookbooks used to explain this, but, alas, that info isn't included anymore and new bakers don't have this info. My daughter just made this same mistake because the recipe she used didn't give step by step info like they used to! No matter what the recipe says, this is always (in my experience) the way to perfect baking! I hope this helps!! Great recipe otherwise!!!

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33 users found this review helpful