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Molasses Sugar Cookies

Reviewed: Nov. 8, 2012
I have never rated a recipe before but these cookies were absolutely phenomenal. I don't use shortening for anything so I substituted coconut oil (also needed them to be dairy free so I couldn't use butter) and they turned out so so so good. The molasses and spice in the cookie are strong enough flavors that you couldn't taste even a hint of coconut from the oil. I was a little confused as to whether I was supposed to flatten the balls of dough at all or not but ended up liking the result much better when I didn't. I baked them for 8 minutes as many other reviewers did and stored them in a ziploc bag and found them to still be soft and moist 3-4 days later. (Which is all the longer they lasted in my house) I will be bringing these cookies to all of my holiday gatherings this year. As a matter of fact, I won't be allowing myself to make them unless they are for a holiday gathering because otherwise I'm sure I will eat the entire batch! Again!
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