BEST MOLASSES COOKIES EVER!!! Yes, I am that excited about these. I didn't have allspice and nutmeg, so I just added cinnamon and ginger. I subbed 3/4 cup vegetable oil for the shortening, and they turned out great! Everyone loved them, even my brother, who hates molasses. :) Will definitely make this one again!
Yum!! These are fantastic...my 2.5yr old twins LOVED the dough! I have one rack of cookies left..still warm..& I'm sure they'll be gone before bedtime. I'm going to start another batch right away. I followed the recipe exactly..I love a spicy cookie & this as a to-die-for combo. I wouldn't call these super spicy--my girls don't like anything too spicy & they loved these. THANK YOU!!!
These barely made it into the cookie tin - they just flew off the cooling racks! I toned down all the spices by 1/2 tsp., and used just 1 tsp. baking soda. And I didn't roll them in sugar. They are just right - soft, spicy, with crisp edges. And going, going, gone! Yum!
These cookies were amazing! At first bite, I felt like I was 8 years old sitting on the folding step-stool in my Grandmother's kitchen. :) Sooooo Yummy!
I used 3/4c of coconut oil instead of the shortening and used ground cloves instead of allspice (since I didn't have any). I also used unsulfured, blackstrap molasses, so they came out nice & dark! :)
These cookies are amazing. My husband is a great baker and followed the recipe exactly except for using butter in lieu of shortening. We can't stop eating them.
Wonderful cookies! Just what I was looking for. Soft with the PERFECT amount of spice. I made one change and that's to coat the cookies with Sugar In The Raw. This gives the cookies a nice crunchy texture vs. plain white sugar. Additional tips and photos for this recipe can be found on my cooking blog: http://redlab27.alissahebert.com/2012/08/molasses-spice-cookies.html
One word: Killer...Killer Killer KILLER! These cookies are fantastic. Easy to make, soft, chewy, and exquisitely spiced. I have used both Brer Rabbit Full Flavor and Mild Flavor Molasses, and prefer results with the Mild Flavor. For my palate, Mild Flavor produces the perfect flavor ratio of bitter to sweet, and also the color is more appealing. I rolled in 1" balls and baked for 9 minutes (at sea level). I never grease cookie sheets, as there's enough butter, margarine, oil, or shortening in any cookie recipe that the dough pretty much self-seasons the pan. Shirl(J)831, thank you for sharing this outstanding recipe. This is one I will use again and again.
We have a winner! These cookies passed my litmus test with flying colors. Most cookies are good straight out of the oven. However, the really great ones are still tasty after they have been frozen. After 25 to 30 seconds in the microwave, these cookies were still full of spicy goodness. A keeper!
This is a fantastic molasses cookie recipe! The only substitution I made was butter for the solid shortening since my husband and I aren't fond of it. It wasn't necessary for me to refrigerate the dough because it was firm enough to roll into balls but this may have not been the case had it been a warmer day. I also used parchment paper to bake these on so no sticking and easy clean-up. This cookie is definitely one I will make again!
So yummy! They are barely cool enough to touch and already each of my children has eaten three. I got 49 cookies from this recipe.
I did make a few slight changes: butter instead of shortening, and I added finely chopped crystalized ginger to the dough. Skipped the rolling in sugar part altogether, though next time I might pulverize the crystalized ginger and roll the cookies in them rather than adding it to the dough.