These were wonderful Leta. I used fresh ground ginger rather than powder and I am so glad I did! My entire family raved! I also quadrupled the recipe, but ended up with more like 12 dozen cookies rather than the 8 dozen I had anticipated. They were done in exactly 10 minutes (still slightly chewy, which is the way we like them). This recipe has inspired me to try a couple different things as well. If they work out as I expect, then I'll post the final recipe and credit you for the inspiration! Thank you for sharing this recipe Leta!!!
Bless you Leta!!! These were so simple and so yummy! I've been searching for a similar recipe to Einstein Bros. white chocolate ginger cookies and this fit the bill!!!! Just a tad bit more ginger and its a match! Obviously, this means I added white chocolate chunks to the recipe, but other than that and I made it as-is. I had to freeze them almost immediately...I ate 5 of them before the last batch was even out of the oven!
Wonderful cookies! I used butter flavor Crisco for the shortening. I didn't roll them in sugar but sprinkled sugar on them while they were cooling. The amount of spices were perfect. I scooped the cookies out with a small cookie scoop. I'm adding this recipe to my recipe box.
An old-fashioned (and delicious) cookie. I discovered this recipe in an old "Favorite Brand Name Recipe Cookbook." It was first printed by Brer Rabbit Molasses. I always double-check Food.com for reviews before trying anything out of cookbooks nowadays--glad to see so many five stars for this one. And I agree whole-heartedly. I couldn't stop eating them. Thanks, Leta for posting.
With a few changes, these turned out really great! I first found the recipe from allrecipes which used margarine instead of shortening and doubled up the spices, so that's how I made it. I also froze the dough for 2 days before using; someone said that helped, though I can't vouch *what* it helped or even *if*. I'd found myself with simply no time to finish making them when I initially started, so into the freezer they went. ;o) They were fantastic! I'll be back for more of these, Leta!
Simply wonderful! The perfect soft and chewy gingersnap. I substituted vegetable oil for the shortening with perfect results when baked for 9 minutes @ 375.
Well, I baked them for 9 minutes at 375 and they were burnt, crispy and flat as a pancake. My next batch I lowered the temperature of the oven and baked them not quite as long. They were a little chewy like I like them but still flat as a pancake. They actually fell through the cooling rack that I placed them on. The flavor was good but not a thick, chewy cookie that I was anticipating.
I've never tried molasses sugar cookies until now. How awesome! I didn't have any shortening, so I used low fat butter, also subbing splenda for sugar. These smell amazing when baking and the taste lives up to expectation. I can see dipping these in chocolate, or adding chips like another reviewer mentioned. I ended up getting 32 cookies out of the batch. So tasty! Thank you!
Very, very nice. I love the fact that you can make a few of these at a time, too. I make them in the toaster oven!
i loved these cookies ! I thought they were delicious, so delicious I made these instead of my regular gingerbread cookies this christmas