These cookies were simply amazing. Perfect in every way. I would like to note though, that instead of using 3/4 cup of shortening, I used 6 tbsp of shortening and 6 tbsp of lard.
Anyhow, thank you! I'll definitely make these again.
These cookies are great. I took some to an office pot-luck lunch and everyone on staff raved about them. I chilled the dough overnight before baking.
Great cookies. I think I would add a 1/4 cup more molasses next time and decrease the white sugar. I made them for Thanksgiving - the kitchen was warm from all the holiday cooking and the cookies spread quite a bit in the oven so next time I think I will chill the dough before baking. Also I didn't need the full 1/2 cup of sugar for rolling the cookies - start with a 1/4 cup and add as needed.
very good-a keeper recipe for sure, thanks!!
Yummy! Just what I was looking for with no changes to the recipe. Used cookie scoop to form balls - still rolled in sugar. Perhaps next time I might roll them in a heavier sugar - like a sugar crystal instead of plain white.... but not necessary!
These were yummy! Chewy inside and crisp around the edges. I didn't even bother to roll them in sugar. I used my cookie scoop (every baker needs one) and sprinkled sugar on top before I baked them. This is the perfect Xmas cookie. Thanks!
Reduced the sugar by a third (still used full amount of molasses) and it was still pretty sweet! Had to be very careful as to the time in the oven. The cookies flattened nicely and you can barely lift them off the baking paper as they were still soft while hot. Mine took about 12 minutes in a 175 degrees C oven. Love the crispy on the outside and chewy on the inside texture and subtly spicy taste. Thanks, FarahC!
Exactly what I was looking for. They turned out a little thinner than I had thought, but the taste and texture were perfect.
Very nice soft molasses cookie! Lots of flavor. An easy batter to make, too.
This is the best cookie ever! The second time I made this and every time after I changed it to suit my dietary needs. I quadruple this recipe! I changed the recipe to reduce the amount of gluten and increase the amount of protein by adding 2 1/2 cups of Buckwheat flour and 2 1/2 cups of oatmeal flour and 1 cup of all purpose flour. I use freshly grated ginger cloves and cinnamon the last time I made and it was even better. I also just use Demera sugar and no white sugar.