Reviewed: Jan. 27, 2013

The only fault I can find with this recipe is not enough spice. I like them very spicy, so I'll double the spices next time and add some ground cloves. The texture is perfect! I rolled them in a mixture of maple and white sugar and pressed them down with a fork. The maple added another subtle layer of flavor. This is definitely one for the recipe box.

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Reviewer:

RWC4520

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Falling Waters, West Virginia, USA

Reviewed: Dec. 30, 2012

Fantastic! Soft, moist cookies and I recommend rolling the dough balls in baker's sugar before baking. Adds a nice sweetness that isn't overwhelming. Great recipe! Highly recommend.

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Reviewer:

Carla B.

Reviewed: Dec. 9, 2012

Perfect. Almost a tiny bit crusty on the outside, and soft inside. I used 1 tsp cinnamon, and I don't use butter, so subbed my regular soft-tub margarine (NOT the reduced-fat kind!). I made the batter yesterday but didn't have time to finish so refrigerated it until this afternoon and even with that, and my margarine, they were still perfect. Baked on convection bake at 335F for 16 minutes. I rolled them in a mix of regular white sugar and coarse green sugar before baking - makes a nice sparkly Christmas presentation. Thanks, Sal, for this delicious, easy, and forgiving recipe. It'll definitely be a go-to cookie year round.

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Reviewer:

MistyK

Home Town: Vancouver, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

Reviewed: Dec. 8, 2012

Delicious and they did stay soft. My husband loves the soft cookies and since my regular one gets hard I thought I'd try this. He loved them.

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Reviewer:

kmdw

Cooking Level: Intermediate

Living In: Barrie, Ontario, Canada

Reviewed: Dec. 1, 2012

These cookies are GREAT!! They stay sooo soft and the whole family loved them. The only things I altered were the brown sugar and cinnamon. I used 3/4 c. brown sugar and 1tsp. of cinnamon.

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Reviewer:

formykids

Reviewed: Nov. 2, 2012

Wonderful recipe! It is very easy to make, has a great texture and taste. I also liked that it uses butter instead of shortening. Makes a huge difference in the flavor!

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Reviewer:

chefrashelle

Reviewed: Oct. 9, 2012

This is my first time making these cookies. Super simple to make! I always have trouble getting a cookie to stay soft, but not these! I was out of ginger so used extra cinnamon & allspice to make the difference, plus I added some fresh grated nutmeg and tiny bit of grated lemon rind, just because it was there in front of me. Oh and I was short on molassas by a quarter cup, so made up the difference with brown sugar and about 3 TBLSP of water I put in the molassas jar to get all I could. Then I rolled them in cinnamon/sugar. Not only are the cookies still soft(yeah!), they are big and super tasty. I am very confident they are even better with the correct ingredients. Thanks for sharing this recipe. It will be my go to ginger/molassas cookie in the future.

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Reviewer:

Bette

Cooking Level: Intermediate

Living In: Peru, Kansas, USA

Reviewed: Sep. 7, 2012

Dang. These were so hard to enjoy, however I do not think it is because of the recipe, I think that I used an incorrect type of molasses (cooking molasses), perhaps I used a type that was a little stronger because mine had an insanely strong aroma and taste of molassses which was extremely unpleasant! I had to separately bake 3 batches as I only had 1 cookie sheet. The 3rd batch I topped with some sugar, which reduced about 40% of the molasses flavour however still distinctable. And yes, i did follow the recipe, everything down to the teaspoon. Very upset my cookies turned out bad =(

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Reviewer:

michelle

Reviewed: Jul. 24, 2012

This was a nightmare recipe... even when I added the amount of flour it called for the batter was sticky and too wet and after adding an additional cup of flower and chilling, I baked them and they spread out bad and even after cooking for 12-14 minutes they were wet inside and wanted to fall apart. From now on I think I am going to stick to the recipe on the back of the molasses jar!!

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