Reviewed: Dec. 22, 2006

These are very good cookies with a taste all their own. I only made two minor changes, and that was to use margarine instead of shortening(I personally don't like using shortening for cookies) and I also only used 1 tsp of nutmeg and ginger. My dough was not "stiff" as was indicated it would be. The dough was too gooey to roll so I just scooped it out using my Tablespoon cookie scoop like any other cookie and sprinkled them with sugar before I put them in the oven. Oh, and one other thing, I could not find light molasses, so I used regular. The cookies turned out excellent! This recipe is a keeper! I will definately make them again. Thank you!

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Reviewer:

RJHufford

Living In: Louisville, Kentucky, USA

Reviewed: Dec. 21, 2006

These cookies are fabulous. I only had blackstrap molasses so the taste may have been a bit stronger, but we all agreed that they taste fantastic. This one will be added to my holiday baking, but is good any time of year. It is hard finding the cinnamon chips. My grocer told me they only carry them at Christmas so if you find them, stock up on a few bags!

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Reviewer:

BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

Reviewed: Dec. 7, 2006

I absolutely love these cookies!! I am a big fan of any spice cookie, but these are now my new favorite! These will defintely be in my list of cookies to make during the holiday season!!

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1 user found this review helpful

Reviewer:

Shauna

Cooking Level: Intermediate

Home Town: Auburn, New York, USA

Living In: Hilton, New York, USA

Reviewed: Nov. 9, 2006

I tried this cookie a few years ago and not my family begs for them each year! The recipe for 5 doz is plenty, they go fast!

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1 user found this review helpful

Reviewer:

Michelle S

Reviewed: Jun. 23, 2006

These are wonderful! Very flavorful. I used butter and some applesauce in place of the shortening, and they turned out great!

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1 user found this review helpful

Reviewer:

jeb617

Reviewed: May 21, 2005

These are great! my family loved them! I left half the batch in for and xtra 3 mins so they were dark brown and crunchy. They loved them like that but they suggested nxt time i leave out the chocolate chips!

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Reviewer:

RAQUEL9

Cooking Level: Intermediate

Reviewed: Dec. 23, 2004

Great recipe! My first try came out very soft (as they are supposed to, but a bit too soft for me) so the second time I added a little less molasses (about a third of a cup), both times they came out fantastic. :) I noticed another person tried butterscotch chips as a substitute. I really do not recommend the butterscotch at all. It's a strong flavor that ends up competing with the strong molasses and ginger flavors and overall I didn't think it worked very well. I tried another batch with white chocolate chips as a substitute chip and the slightly reduced molasses and those were amazingly good. Rave reviews over the holidays from family members including my 3-yr.-old niece who always tells it like it is. ;) I greased the cookie sheet with margarine, I like to grease the sheet even though this recipe says not to. They came out great with nice goldeny flat bottoms. I decorated at the end with confectioner's sugar instead of white sugar which I also recommend. That's it for my changes, other than that I made them as per the recipe. Fantastic cookies, I'm sure I'll be making these again!

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Reviewer:

JSLANGE

Reviewed: Dec. 17, 2004

These had a nice flavor. Don't be afraid to put the 2 T of vanilla in, like I was; it's balanced by the spices. However, this was not the molasses spice cookie I thought it would be, but a light batter. The dough was not at all stiff as mentioned. It was too soft to roll. I added an extra 1 c of flour and chilled it. I also did not need to flatten them as they spread when cooked. Cinnamon chips were impossible to find in my area. I substituted butterscotch. I'm sure the cinnamon would be great, but I spent 2 hours and didn't find them.

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Reviewer:

PHEHA

Reviewed: Jul. 17, 2004

These actually came out more like tiny gingersnaps with cinnamon chips in them, but I've had dozens of requests for the recipe. I made them with splenda, and they came out amazing with only 30 calories in each little cookie. Definitely the best choice on the cookie plate. Of course, not if you eat 5 cookies at a time...

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2 users found this review helpful