Reviewed: Jan. 12, 2009

Wow! This is going to be my go-to molasses cookie recipe from now on. I made these for a molasses cookie fan and he thought they were amazing. I'll admit that I've always thought the store bought kind were not so good and have never really tried homemade molasses cookies before. But I would now rate this type of cookie very highly. I followed the recipe exactly using organic unsulphured cane molasses. Baked for 9 minutes after 3 hrs chill and another batch overnight. Both tasted great! Even better with milk. Best fresh out of the oven but stayed soft on the inside for a little over a day in plastic zip loc bags.

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Always The Hostess

Living In: Seattle, Washington, USA

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Reviewed: Jan. 11, 2009

I have never made molasses cookies and thought I would give it a shot. Although I was startled by the amount of shortening and no butter, I am so glad I followed the recipe as written. These were a tremendous hit with all at my Yule party. Young and old were raving. They came out chewy and oh so good. Thank you, Karin!

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EVYP

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Venice, Florida, USA

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Reviewed: Jan. 10, 2009

These are awesome! Great flavor. I made mine with the small pampered chef scoop so they were small and didn't spread and crack like the picture. Very good!

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LT0052

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Reviewed: Jan. 8, 2009

Super! Everyone loved them!

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CHARLENE333

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Reviewed: Jan. 7, 2009

Very, very good spicy flavor. My kids didn't want to stop eating the dough, they actually preferred it to the baked cookie. I just wish they would bake up a little thicker. I made 3 batches and each time they really came out very thin. This is a keeper recipe. Thanks!

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Half Baked

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

Turned out fantastic, lasted for two weeks in an airtight container, kids and adults loved them. I made them with granulated sugar instead of colored sugar.

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Bessie

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Reviewed: Jan. 5, 2009

Absolutely fantastic cookies! I must have made at least 7 batches of these throughout the holidays and all the reviews from my friends and family have been great! This one is a definite keeper!

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Michele

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Reviewed: Jan. 4, 2009

please, please, if you must use shortening, use the butter flavored one from Crisco - every bite tasted like fried fish, or something.

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Charly

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

These were incredible! I made these for a cookie exchange and they were a huge hit. I had to make them again a couple of days later. I will be making these every year! I suggest taking them out of the oven a couple of minutes early and let them finish cooking in their own heat to get a chewier cookie, though they were really good crisp as well.

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Lieuvena

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2008

I've haven't had these cookies since I was a kid and ABSOLUTELY LOVE this recipe. I followed the recipe without alteration. I've been teaching my 8 year old daughter how to cook and when we made this recipe, I made her smell each ingredient. Each time she would turn up her nose and say "YUCK!" When the cookies were done she tried one with trepidation and quickly shouted "I love these!" I usually let her experiment with the last bit of dough and she made a ball the size of a raquetball. We flattened it slightly to about 2 1/2" in height before cooking. It turned out to be a great big saucer sized chewy cookie. WOW! I might make the whole next batch that way to reduce the labor. ENJOY!

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FloridaGrillGal

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Dec. 29, 2008

I made a slew of cookies this holiday season and these were just raved about by everyone who had them! I used butter instead of shortening and did put the dough in the fridge for a little while before I rolled them. My only regret was not saving a dozen for my own family to enjoy!! I will definitely make these again and again and again!

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HW

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Reviewed: Dec. 28, 2008

Perfect....and very chewy :)

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shel27

Cooking Level: Intermediate

Home Town: Braintree, Massachusetts, USA

Living In: Kingston, Massachusetts, USA

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Reviewed: Dec. 26, 2008

Great flavor, great texture.

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Jackie R.

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Reviewed: Dec. 24, 2008

These were excellent. I ran out of cookie dough for Christmas cookies, so made these instead. They were so much more flavorful then just sugar cookies.

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Sheryl

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Reviewed: Dec. 23, 2008

An uncomplicated recipe that makes professional looking cookies, and the taste was wonderful without being too strong.

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Amanda

Cooking Level: Intermediate

Home Town: Brownsdale, Minnesota, USA

Living In: Dallas, Texas, USA

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Reviewed: Dec. 23, 2008

These were great, I have been looking for something with this flavor for years. Someone made a Molasses Spice type cookie and gave them to our family as a gift a few years ago. They were so good. So glad I found this, so simple and a keeper.

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AVONNOW

Cooking Level: Intermediate

Living In: Merritt Island, Florida, USA

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Reviewed: Dec. 23, 2008

Thank you, thank you, thank you for this recipe! My search for the best spice cookie is over :). Thanks everyone for the great, very helpful comments. After a bit of trial and error, I just made a perfect batch by using room temperature butter (no melting) and mixing it right away. I also didn't refrigerate dough before baking. Tips that I discovered: keep the size of ball to walnut size like the recipe says (otherwise they can spread)- and 8 minutes is just about right to create perfect chewy cookies. This recipe became a must in my Christmas baking!

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lovetobake

Cooking Level: Intermediate

Home Town: Grand Forks, North Dakota, USA

Living In: Traer, Iowa, USA

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Reviewed: Dec. 23, 2008

This is a pretty good cookie recipe. They taste great. The only problem i had was the bottoms were burning after only 9 min. of baking time. So i had to take mine out early...but i blame this on the oven i was using because it doesn't seem to cook evenly. The recipe itself is pretty easy and fun to make. I used red sugar to roll them in to look festive.

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Terry Drummond

Cooking Level: Intermediate

Home Town: Tate, Georgia, USA

Living In: Lilburn, Georgia, USA

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Reviewed: Dec. 23, 2008

I used butter and subbed brown rice flour for wheat flour for a fabulous gluten free cookie! They were very moist when stored (tightly covered) with a piece of bread.

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STOWNSE

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: Dec. 22, 2008

Mmm!! These are great, recipe as-is. I baked for 10 minutes which might've been a tad too long. They're pretty hard, but it just depends on how soft you like your molasses cookies. Next time I make them I'll take them out a little earlier.

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