Reviewed: Mar. 3, 2008

All I can say is... yum! These turned out great! I made them for a cookie party, and they were the first to leave the table! Plus, they stayed soft well into the New Year.

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Melissa

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Burbank, California, USA

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Reviewed: Feb. 10, 2008

Yum! A nice soft, chewy cookie that warms your insides with just the right amount of spice. I only modified the recipe by using 3/4 tsp. of ginger and 1/4 tsp. of cayenne. Really adds that extra bit of warmth. Perfect for cold winters!

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Mommy G

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 28, 2008

AMAZING. So incredibly good and very very easy to whip up. I don't even sift the flour/spices. I just throw it in the bowl after I've mixed the wet ingredients. An easy, one-bowl recipe. I've also been in a hurry and baked it immediately after mixing and it turned out just fine, along with getting the beautiful crackles on top. I dip the tops of the dough balls in sugar b4 baking and sprinkle a little on top after it's done. I also use 50/50 white and light brown sugar which gives it a richer taste. Spice amounts are also right on. For walnut size dough balls, 10 min. is the perfect baking time. My master molasses recipe from now on. TIP - I'm quite firm about using real butter for all my baking recipes, but Molasses cookies is the one exception. Using shortening will give this cookie it's chewiness so I'd recommend NOT to substitute with butter.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 15, 2008

I don't like molasses, but these cookies are awesome! I cooked mine for 10 minutes, and then froze them, as they were for Christmas & I made them 2 weeks ahead. They froze great! You couldn't even tell.

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MommaBird+3

Cooking Level: Intermediate

Home Town: Manchester, Maine, USA

Living In: Vassalboro, Maine, USA

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Reviewed: Jan. 3, 2008

These are fabulous cookies. So spicy and chewy they really are great. Don't let the unattractive picture with the green sprinkles scare you, they really are very pretty cookies with just the sprinkled sugar on them.

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RAYKATS

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Malaga, Washington, USA

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Reviewed: Dec. 28, 2007

My son and I made these as a holiday gift for his teachers at school. They were terrific! And the advice to use a piece of bread to soften the cookies if they dried out worked perfectly.

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Jimmy D

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Reviewed: Dec. 27, 2007

My mom always makes the best molasses cookies so I was hesitant to make any myself. I decided to give this recipe a try and I'm really glad I did! They came out perfect and chewy and were gone really fast. Putting a piece of bread in with them over night really helped keep them moist.

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peacockfeather

Cooking Level: Intermediate

Living In: Quincy, Massachusetts, USA

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Reviewed: Dec. 24, 2007

I thought this was very easy to make. I forgot to cool the shortening and just added the other stuff and had a few bits of cooked egg, but I beat it more and it smoothed out and was fine. Also discovered I did not have cloves or ginger, so I left those out and the cookies turned out great. Thanks.

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Chris S

Cooking Level: Expert

Home Town: Glendora, California, USA

Living In: Rancho Cucamonga, California, USA

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Reviewed: Dec. 24, 2007

One of the best cookies I've ever eaten. So moist and just wonderful.

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hgrether

Cooking Level: Beginning

Home Town: Lincoln, California, USA

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Reviewed: Dec. 22, 2007

These cookies are FANTASTIC!! I "veganised' the recipe so I could make some for my vegan best friend, who sadly misses out on most yummy christmas treats. I replaced the shortening with vegan margarine, and using 2tbsps cornflour whisked with 2tbsps water for each egg. My whole non-vegan family absolutely LOVED polishing off the left-overs too! hehe Ill be making these every year from now on, theyre divine!

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Belinda

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Reviewed: Dec. 22, 2007

I just got done with my 6th batch of these this Christmas. Absolutely fabulous cookies! My final version kept everything the same, but: ~changed 2 cups of sugar to 1 cup sugar/1 cup brown sugar ~changed 1 tsp ginger to 3/4 tsp ginger, 1/4 tsp cayenne Notes I added: ~cook em' till they crack slightly on top ~Store them as soon as they cool (dry quickly) ~don't skimp on the colored sugar. Buy a little larger sugar granule. If it is too fine it bleeds out on the top of the cookie making an already unappealing looking cookie, less appealing looking. Allrecipes rocks! I love everyone's $.02, it saves me a ton of time, money and disappointment!

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gertrudemcfuzz

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Reviewed: Dec. 20, 2007

Soft and fragrant. Made the kitchen smell great!

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Aggie 2000

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Dec. 19, 2007

Very good cookie and something a little different for Christmas. These will become a staple for me during the holidays, smell so good baking too. I used parchment paper for easy clean up and cooked 9 minutes. I didn't chill the dough at all, was afraid it would become too dry. But they still turned out perfect, mmmm!

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AVANA

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Reviewed: Dec. 19, 2007

A really yummy cookie! 7 minutes was long enough for baking time. I also used parchment paper on my cookie sheets, which kept the bottoms looking nice. Thanks for sharing!

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KRISTA80

Cooking Level: Intermediate

Home Town: Sioux Falls, South Dakota, USA

Living In: Melbourne, Florida, USA

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Reviewed: Dec. 18, 2007

Wow. After biting into these, I was literally speechless! I was a little hesitant to try this recipe, since I had some bad luck with a Martha Stewart Molasses cookie, and saved this for last of my holiday baking. I wish I had made the full batch! 8 minutes was too long in my oven, so I compromised at around 7 and 1/2 minutes. I rolled them in green and red sugar (the more the better), and they came out crispy outside and chewy inside. I omitted the cloves and used 1 teaspoon of pumpkin pie spice, instead. I did have to flatten the cookies, since they did not spread in the oven. These are definitely going to be the first of my holiday baking from now on! Don't wait to try these cookies!

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deggiesmom

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2007

SoooOOOooo good. Both me & my fiance loved these cookies! He asked for me to always have them in the house from now on (he's never asked me to do that before.) I made one batch, I'm planning on doing two more this Christmas, one extra to give out with our Christmas cookie plates and the other to freeze so we can microwave whenever we want more! Thanks for the WONDERFUL recipe!!

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Malinda

Cooking Level: Intermediate

Living In: Lacey, Washington, USA

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Reviewed: Dec. 16, 2007

I tried these several different ways. I added 1 tsp orange peel and rolled them in red and green sugar.. the bottoms burned. Then I tried rolling them in brown sugar.. again.. burnt bottoms. Regular granulated sugar is the way to go! Cooking time was the hardest thing. 8-10 min is a bit too long, I put them on a higher rack in the oven and cut time to 6-7 minutes.. perfect! The orange peel works well with the spices in the cookie. Watch out for macking them too small, they get crispy faster. This was a trial batch.. but they taste wonderful! Will make again soon.

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Amber

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Reviewed: Dec. 15, 2007

Great cookie! I used whole wheat flour because it's all I had, and they turned out very well. I also used half white/half brown sugar, and since I didn't have all of the spices required, I used 2 tsp pumpkin pie spice and 1 tsp cinnamon. Lastly, I rolled them in vanilla sugar before baking - delicious! I'll definitely be making these again! Oh yeah, and it's definitely not necessary to grease the cookie sheet.

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BeckyD

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 12, 2007

Excellent! Warm flavor, not too spicy, great texture.

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iole

Cooking Level: Expert

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Reviewed: Dec. 12, 2007

Amazing cookies! I don't even like Molasses but I love these cookies.. almost as much as my husband did! :)I didnt have any cloves but they still turned out wonderful. Thanks for a great recipe!

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