Reviewed: Jun. 4, 2008

I used 1/2 brown, 1/2 white, but I think I should have added more brown, because they aren't too sweet. I also added more spice then in the recipe. After you roll them in ball if you smash them down an top them with powdered sugar they turn out much better.

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stephaniec2001

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Reviewed: May 29, 2008

Came out great! I increased the amount of spices a bit (another 1/2 tsp. or so), and also added some ground nutmeg and ground cloves. Next time I'll try splitting the sugars with white and brown like some others suggested. Brought a batch to work and everyone loved them!

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Monique C.

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: May 24, 2008

Excellent and easy! I changed the flour to 2 3/4 cups and changed the molasses to 1/2 cup. I sprinkled sugar on them before baking and didn't glaze them.

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DUTCHEQUICHE

Cooking Level: Intermediate

Living In: Garden Grove, California, USA

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Reviewed: Dec. 13, 2007

wow+++++ amazing cookies... i did increase the molasse and cinnamon and also used 1/2 c white and 1/2 c brown sugar.

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ann

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Reviewed: Feb. 22, 2007

Great Recipe, I agree with changing the 1 tsp of Cinnamon to 2 tsp, much more flavor and I used just under 1/2 cup of molasses. Becel Margarine rather than butter. Very soft, chewy and delicious cookies

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Dawn

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Reviewed: Nov. 25, 2006

These cookies were amazing. I made a few changes based on some other reviews... increased cinnamin to 2 tsp and increased the molasses to 1/2 c. Also used 1/2 c. white and 1/2 c. br sugar. The resulting cookie was soft, had excellent flavor and tasted great iced with caramel frosting.

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cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: May 27, 2006

plain gingerbread taste, needs something.

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JANINEMM

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Reviewed: May 3, 2006

My husband loved these cookies. He said they were the best he ever had. They turned out very soft and are not flat like traditional molasses cookies. Using dark molasses is best.

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Jackie L.

Cooking Level: Expert

Home Town: Fort Bragg, California, USA

Living In: Roundup, Montana, USA

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Reviewed: Feb. 26, 2006

I do like these cookies very much, but I gave the recipe only three stars because they aren't chewy and they don't taste of molasses. They are more like snickerdoodles (I sprinkled granulated sugar on top of the cookies before and after baking and that improved them). The texture is very light and soft, which I do like, but it's not the molasses cookie heaviness I'm used to.

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Meagan

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Reviewed: Jun. 26, 2005

Pretty good. A little dry. Probably wouldn't make again. Although it's not a totally bad recipe.

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LEE61

Cooking Level: Expert

Home Town: Leominster, Massachusetts, USA

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Reviewed: Dec. 21, 2004

These were so soft and tasty! I doubled the cinnamon and ginger because I like a heavier spice flavour in my cookies, and I added some nutmeg as well. They came out perfectly in 11 minutes. Yesterday I made another batch, but with honey instead of molasses and just the recommended amount of spice. Those were really good too. I'm definitely keeping this recipe.

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Tabitha

Home Town: Waterloo, Ontario, Canada

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Reviewed: Dec. 17, 2004

Not really pleased with these. Does not represent the deep, rich flavor of molasses at all. Very mild flavor with a fluffy texture? Cooked to a pretty color and delicate aroma.

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TWICEMOMMY

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Pima, Arizona, USA

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Reviewed: Dec. 2, 2004

This had good flavor-texture soft and cake-like. I added chopped pecans to the second batch-better taste.

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HEATHER316

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 22, 2004

Good cookie, different from what your used to in the store. Much more of a mild flavor. I found the secret to overcoming the cake-like texture.....Take cookies out of the oven just a minute or two early, lightly tap the cookie flat again (I just used a spatula). Finish baking cookies. I also baked them at 350 instead of 375, and took out just BEFORE they were thoroughly baked. I baked them on a baking stone and left them on the stone until cooled. Since the stone retains heat, they slowly finished baking on the stone. Great texture..... This technique seemed to make them a little more chewey. Hope that helps!

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JESSICALEE1

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Reviewed: Oct. 21, 2004

I didn't have any sour cream so I used the evaporated milk and vinegar substitution mentioned. I was a bit worried about the texture of the mix as I spooned it onto the baking sheet. Very smooth and kinda runny. I didn't have high hopes for how they'd turn out - but they cooked up just fine. Not quite the texture/consistency I was looking for though once baked. The kids didn't seem to mind however, so i'll probably make them agian for them -since they are so simple.

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Shann

Cooking Level: Intermediate

Home Town: Calais, Maine, USA

Living In: Norway, Maine, USA

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Reviewed: Oct. 10, 2004

This recipe was disappointing. The final result was a salty, cakey cookie, with none of the right flavors (or much flavor at all, for that matter). I am, as I type this, trying to figure out what to put in the remaining batter to make it taste better. I won't make this again.

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RF

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Reviewed: Aug. 23, 2004

These were really good. Some modifications...I reduced the molasses to 1/2 cup (it was all I had), and added 1/4 cup sour cream. I also used brown sugar, instead of white...to make a softer cookie. My kids are loving them as I type! I will make them again!

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ANNIEBNANNIE

Cooking Level: Intermediate

Home Town: Richibucto, New Brunswick, Canada

Living In: Peace River, Alberta, Canada

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Reviewed: Feb. 14, 2004

I liked these, but they were more like mini-cakes than cookies. I rated them only 3 stars because I like to eat cookie dough, and I didn't like the dough, but the cookies were actually good. I wish they were more chewy than cakey. Not a bad recipe, just not what I was looking for.

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SNOWCU

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Reviewed: Feb. 25, 2002

It didn't have enough molasses flavor, and was not sweet enough. I added 1/3 cup sugar to the final batter and made thinner cookies to make it taste better.

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EATGOODEATFRESH

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Reviewed: Aug. 23, 2001

Good recipe, very light, soft and cake-like. Would have liked more molasses flavor. Maybe a stronger molassed next time.

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CGXL

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Soft Molasses Cookies II

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