Reviewed: Dec. 26, 2010

I thought these turned out good. Of course I did tweek them a little. I added 1 cup brown sugar,2 teaspoons cinnamom and only 1/2 teaspoon ginger. I did roll them in sugar before baking.Next time i will use a darker molasses,then it will be more like my mom used to make. i will be maing these again

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Reviewer:

SWAMPPA

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Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Oct. 15, 2010

I thought these cookies were tasteless-also burned a bit on the bottom

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Reviewer:

Reviewed: May 11, 2010

Love this recipe.

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2 users found this review helpful

Reviewer:

Janis

Reviewed: Dec. 30, 2009

I did not care for these cookies. Followed the recipe to the letter. I have been searching for a good chewy molasses cookie, and read the reviews. Thought this looked promising. Hesitated strongly at 2 tsp of baking soda for 2 1/4 cups flour, but none of the reviews mentioned an off taste. Ours tasted STRONGLY of baking soda. If I were to make them again, I would use 1 tsp baking powder and 1/2 tsp baking soda.

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8 users found this review helpful

Reviewer:

Lambchop

Cooking Level: Expert

Home Town: Fort Smith, Arkansas, USA

Living In: San Diego, California, USA

Reviewed: Dec. 29, 2009

These were great cookies! Moist, and delicious! And they had a beautiful appearance too!

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3 users found this review helpful

Reviewer:

iluvlemon

Cooking Level: Intermediate

Home Town: San Clemente, California, USA

Living In: Springville, California, USA

Reviewed: Nov. 18, 2008

These are a cookie. That is all I can say. Not much flavor. 400 degrees! I should have used my own head. TOO HOT! Even at 9 minutes they were too dark and the bottom dark dark brown if not black. I will not be making these again. Sorry I wasted my time and ingredients

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3 users found this review helpful

Reviewer:

NICKI61

Cooking Level: Expert

Living In: Wolcott, New York, USA

Reviewed: May 6, 2008

these are delicious! Soft, and chewy! YUM!

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3 users found this review helpful

Reviewer:

KRISTALEE5

Cooking Level: Expert

Home Town: Fredericton, New Brunswick, Canada

Reviewed: Feb. 27, 2008

This is the molasses cookie recipe of my many molasses cookie dreams. High altitude: left out cold water; substituted dark brown sugar, rolling in light brown. Sub butter for shortning so left out salt. Wish I added more raisins! Yummy!! Thank you so much!

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19 users found this review helpful