Reviewed: Nov. 19, 2009

This cookie couldn't be better if it tried. Impressed everyone!

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CDavis

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Reviewed: Nov. 17, 2009

Needs more molasses

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Tokyobunny

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Reviewed: Nov. 11, 2009

I found this receipe on a crisco can in 1963.It was so easy ,I kept it. My kids always ased for them and I'm still making them all year.

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Sandra

Cooking Level: Expert

Home Town: Hancock, New York, USA

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Reviewed: Oct. 19, 2009

Very tasty, not too spicy...my "cookie hounds" (aka coworkers) loved them! Only thing I would change if I could is that I wish this cookie where thicker textured. The flavor itself is just right "as is".

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SKYEYES aka CookiesInTheJar

Cooking Level: Expert

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Reviewed: Oct. 10, 2009

this dough can also be frozen for slice and bake cookies. Roll into a 2 1/2" log and wrap in plastic wrap then again in foil. will store for up to 6 mos. in your freezer.

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shadgarden

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Reviewed: Oct. 6, 2009

Really really good cookies!! Moist, soft and Chewy!! YUMMY!! The only thing I did different is skipped the cloves (because I didn't have any, and really no one missed them!!) and used 1 cup brown sugar and 1 cup white sugar in the dough! Delicious!! Thank you!!

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Jenna

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Reviewed: Oct. 3, 2009

10 minutes is perfect timing. I will make again but double the amount of ginger. Nice and chewy.

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RUTHCOOPER

Cooking Level: Expert

Living In: Thornton, Ontario, Canada

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Reviewed: Aug. 10, 2009

Never made molasses cookies before and was happy that these turned out great! I had some come out flat, but I found that was because I overbaked them. Make sure to check them before the time is up.

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MemaPoof

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

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Reviewed: Jul. 28, 2009

The taste was excellent. The only negative I found was that I've made them a few times and some of the times they have come out of the oven and flattened out. I did use butter in place of shortening and a mix of brown sugar and white sugar. Even when flat, the taste was great. I also refrigerated the

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Chrissie

Cooking Level: Beginning

Living In: Royal Palm Beach, Florida, USA

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Reviewed: Jul. 6, 2009

These cookies are amazing! I added a little lemon zest and lemon extract, and they were truly delicious! Thanks for a great recipe.

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Michelle

Cooking Level: Intermediate

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Reviewed: May 27, 2009

I was using another recipe for a while, they were good but these are so much better! I add 1/4 tsp of finely ground black pepper for a little more kick. I had to stop making them because I eat all of them myself:)

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katrinp

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Reviewed: Apr. 27, 2009

I love this recipe - I made them to share and it was VERY difficult not to hide them for myself.

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HOLLYC

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Reviewed: Apr. 8, 2009

This was an excellent molasses recipe. My 15 year just loved them.

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Lisa

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Reviewed: Mar. 26, 2009

Fantastic-used 1 cup sugar, and 1 cup brown sugar. Used 1 1/2 teaspoons each of cloves and ginger. Cooked for 11 minutes-Crispy outside and chewy on the inside. Wonderful recipe. This is a keeper.

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CHELLBURT

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Reviewed: Mar. 26, 2009

The best molasses cookies ever! I only made one simple change, and that was instead of greasing the cookie sheet I used parchment paper. Works great and clean up is easy! Also, BAKE ONLY 8-10 MINUTES!!! Very important for soft cookies!

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cherylcz

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Reviewed: Feb. 18, 2009

These cookies are so good!! I used them for a cookie exchange at christmas and everyone loved them. I would definetly make these again!

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MRSSFOWLER

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Reviewed: Feb. 15, 2009

These were fabulous! I rolled them in red sugar before baking- yummy and festive!

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Sara

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Reviewed: Feb. 2, 2009

These are great tasting, soft cookies that you will love.

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Matt

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Reviewed: Jan. 31, 2009

I made these over Christmas for a cookie exchange. They were easy to make, very yummy, and made the whole house smell like Christmas!

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Karen C.

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Reviewed: Jan. 19, 2009

My husband said these are better than his mom's cookies! I rolled them in raw sugar (sugar is the raw) instead of granulated sugar and that made them even more perfect.

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