Recipe by Rosina
"This is a soft molasses cookie from about 30 years ago. If do not like walnuts, substitute with raisins or other types of nuts."
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2 1/4 cups
sifted all-purpose flour
This is the molasses cookie recipe of my many molasses cookie dreams. High altitude: left out cold water; substituted dark brown sugar, rolling in light brown. Sub butter for shortning so left out salt. Wish I added more raisins! Yummy!! Thank you so much!
I did not care for these cookies. Followed the recipe to the letter. I have been searching for a good chewy molasses cookie, and read the reviews. Thought this looked promising. Hesitated strongly at 2 tsp of baking soda for 2 1/4 cups flour, but none of the reviews mentioned an off taste. Ours tasted STRONGLY of baking soda. If I were to make them again, I would use 1 tsp baking powder and 1/2 tsp baking soda.
Great recipe. My kids love this cookie. I find that chilling the dough for an hour or two makes it easier to work with.
these are delicious! Soft, and chewy! YUM!
These were great cookies! Moist, and delicious! And they had a beautiful appearance too!
Good, but a little strong. Probably my fault because I used dark molasses.
I thought these turned out good. Of course I did tweek them a little. I added 1 cup brown sugar,2 teaspoons cinnamom and only 1/2 teaspoon ginger. I did roll them in sugar before baking.Next time i will use a darker molasses,then it will be more like my mom used to make. i will be maing these again
These are a cookie. That is all I can say. Not much flavor. 400 degrees! I should have used my own head. TOO HOT! Even at 9 minutes they were too dark and the bottom dark dark brown if not black.
I will not be making these again. Sorry I wasted my time and ingredients
* Percent Daily Values are based on a 2,000 calorie diet.
Soft Molasses Cookies I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 112
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