"This is a great replacement for the standard gingerbread recipe. The cookies turn out soft, and the flavor is not sharp or hot. It has been a family tradition with my family throughout every holiday season." — Tammy
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distilled white vinegar
4 1/2 cups
Very tasty, but weren't as chewy as i had expected. The thinner ones were more on the hard side, so next time i will make some adjustments to make them chewier. But great, all the same!
These were YUMMY! But take them out before they are crisp. The flavor comes through better when they are soft. I know some gingerbread-like cookies are often flavorless cardboard. But these were REALLY good. I added 1 tsp vanilla, and next time will increase the brown sugar to a whole cup....for a few people who wanted them sweeter. We used little man cutters. We made buttercream frosting and piped on faces and buttons. It was alot of fun and they are GREAT flavorful cookies! I will be using this recipe again at Christmastime for sure!
These were super easy to make. I had some kid helpers that made my liquid mesaurements off, so I did have to add a bunch more flour to get something I could roll out, but after 20min in the freezer it was just fine. Great tasting and soft and chewy. Not too sweet which was nice, we did add a little piped sugar cookie fosting. I added a touch more ginger than called for. This is a great addition to my holiday cookie selection.
Very good. Very moist, flavourful, and not too sweet. The entire family loved them. My first batch was gone before the second came out of the oven. you do need to make sure that you do not over bake them. Under baking is better than over baking.
Delicious! Easy to make too.
BEST COOKIES EVER! If you like ginger cookies at least. I did have to dock 1 star though because I needed more spice. So I doubled the ginger and added a few dashes of nutmeg, allspice, cloves and a bit of vanilla. Oh and I'm lazy and have very little counter space so I don't like rolling out cookies, so I rolled the dough into small balls with my hands, dipped them in sugar, dropped them on the cookie sheet and flattened them a bit with the fork (the sugar helps the fork not stick to the dough). Be sure to not over cook them, they are best when a bit under-cooked and still chewy.
I love molasses cookies, and no matter how these turned out, I probably would've loved them regardless. My husband however, is a much tougher customer. I've tried probably 6 or 7 different recipes and he's always hated them... until this one!! I've made 3 batches in 3 days, 1st night I quartered the recipe to make 1 dozen (since I figured it'd just be my son & I eating them), 2nd night made half the recipe (they didn't last through the night), 3rd night, which is tonight, I made the full recipe and they're STILL already almost gone!!! My husband never devours cookies like this, so this is definitely a recipe to save! I followed everything exactly the first night, and they were great. 2nd & 3rd batches I added just a bit of vanilla, which was even better! Sprinkled with sugar fresh out of the oven, and they disappear almost instantly! I'll never use another molasses cookie recipe besides this one again! Thanks SO much!! :)
Delicious! These cookies are great - soft and flavorful. Yum! I am so happy to have a cookie recipe without eggs, as my son is allergic to eggs. These will be his special Christmas cookie, this year and beyond... Both my daughter (6) and son (3) love these cookies. My husband has eaten so many since last night, that I will have to make another batch for Christmas! Thumbs up from my whole family!
* Percent Daily Values are based on a 2,000 calorie diet.
Molasses Cookies VI
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 40
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