Reviewed: Dec. 4, 2009

I made these cookies tonight and my husband loved them! Baked them about 9 minutes and then let them sit on the tray for a couple of minutes. They came out great!

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AmyW.

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Reviewed: Dec. 2, 2009

My husbands favorite. Simple and flavorful!

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Melinda

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Reviewed: Dec. 1, 2009

These are ginger sugar cookies! So SO good, who would of ever thought two of my favorite cookies in one. We did not put them in the fridge at all, and they baked nice, were easy to work with, they did not crack like the pic though and we are wondering if that is why.

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Leeshe

Cooking Level: Intermediate

Living In: Taber, Alberta, Canada

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Reviewed: Nov. 28, 2009

I have this same recipe only halved in portions, but I don't add cloves or ginger. They are delicious and the best molasses cookie I've ever eaten! They are very good frozen with a cup of hot coffee!

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La Homespun

Cooking Level: Expert

Home Town: Joplin, Missouri, USA

Living In: Mexico, Missouri, USA

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Reviewed: Nov. 24, 2009

MMM MMM MMM!

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Brandie

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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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