Reviewed: Oct. 9, 2000

These cookies turned out really soft. I loved them! I did make mine bigger so I didn't get 3 dozen but they were great! :)

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6 users found this review helpful

Reviewer:

Gloria

Cooking Level: Intermediate

Reviewed: Nov. 14, 2000

A wonderful, rich, dark homey cookie. It's a little hard to tell how done these are due to their brown color--so leave them in a little longer than you think you should.

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10 users found this review helpful

Reviewer:

SARACARL

Reviewed: Nov. 25, 2000

I loved these cookies, I made them for my mom because she said she hasn't had a molasses cookie since her mom used to make them. She said they were better than my grandmothers!!!

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2 users found this review helpful

Reviewer:

DANIELLE M.

Reviewed: May 7, 2001

Day one, pretty good, but movin' slow. Day two, these babies were GONE! This is an excellent cookie, soft and chewy with good flavor. Even my two year old likes them. Thanks, Hazel!

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2 users found this review helpful

Reviewer:

KERRY COX

Reviewed: May 8, 2002

Very nice chewy cookies

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2 users found this review helpful

Reviewer:

VEOSOJIE

Reviewed: May 14, 2002

Refridgerate the dough then roll in sugar. Make sure you use regular molasses, not mild flavor.

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3 users found this review helpful

Reviewer:

TICKET

Reviewed: Jun. 13, 2002

Everyone loved these cookies! The first time I made this, I found the dough to be a bit soft, so I refrigerated it overnight. The next day, I made the dough into walnut-sized balls and rolled them in granulated sugar, as someone else suggested. Wonderful, and even better the second day!

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3 users found this review helpful

Reviewer:

PENNYMCKWN

Reviewed: Jul. 28, 2002

These were SO yummy! Crisp on the outside, soft and chewy on the inside with the perfect crackly top. Thank you for a great recipe!

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6 users found this review helpful

Reviewer:

MENDONWAYS

Reviewed: Nov. 27, 2002

Wonderful! I was looking for a crispy on the outside but chewy on the inside and this recipe is a keeper. I substituded butter for the shortening as I had none, the result was great I also lowered the sugar content to 1 cup, then I rolled them in icing sugar and the crackle effect is very attractive. My family loved them!

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14 users found this review helpful

Reviewer:

M. Scicluna

Cooking Level: Expert

Living In: Mississauga, Ontario, Canada

Reviewed: Dec. 9, 2002

Sooo yummy. I used 1 1/4 c. sugar and used the remaining to roll the dough in. I chilled the dough for about an hour and then dropped (walnut sized) into the sugar. Each batch cooked for 10 minutes, which was perfect. One note.....don't even bother eating them the first day. They are so much better after sitting overnight! Store in a large ziplock and try one the next morning....it's worth the wait! Thanks for the great recipe....it's a new favorite!

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9 users found this review helpful