So, I LOVE molasses cookies, and so I tried a recipe (not this one) that said to bake the cookies for 15 mins at 350 degrees. I did this and they were completely burnt. Horrible. I felt so bad about myself after making them thinking that I was the worst cook ever! Anyway, so then I decided to make these cookies... and I listened to one of the reviewers comments that said to use 2 eggs instead of shortening and that the extra egg (instead of using only one) makes them fluffier. I also use light molasses instead of dark/robust. I did NOT like this recipe! The eggs made them MUCH too fluffy (molasses cookies are supposed to be chewy, not fluffy) and the light molasses made them flavorless. I then got a recipe from my friend who makes the BEST molasses cookies EVER and they turned out PERFECTLY. Use shortening (and take the shortening and put it in a sauce pan and melt it completely and then let it cool.. once it cools mix it with the ingredients like the recipe says) and dark molasses. Bake them at 375 for 7 mins. They will be PERFECT!
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So, I LOVE molasses cookies, and so I tried a recipe (not this one) that said to bake the...