Soft Molasses Cookies

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!

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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!

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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!

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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!!!

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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.

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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! :)

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Made these tonight and have to say they turned out wonderful. The cooking directions were right on!!! Love these with milk and they are nice and moist on the inside. I tried to remove the first batch as soon as the timer went off and realized supposed to wait a minute. They were perfect as were the cooking instructions.

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Delicious! The perfect cookie-soft and chewy on the inside, crispy on the outside. Yummy with a cup of tea!. 1/2 tsp salt was the right amount.

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First time making molasses cookies. I LOVED them! Great and easy recipe!

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Really good! I only made half the recipe. We're gluten free so i had to sub GF flour and I also subbed egg with applesauce. The cookies thinned out but it's still crunchy on the outside but soft on the inside. My dd loved them! I love them this way. thanks!!

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These are very good cookies. I followed the recipe exactly and got beautiful looking cookies. I used a regular molasses and got the dark color.

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Just fantastic! Barely had them on the cooling rack before they were grabbed. Everyone loved them. Used fresh nutmeg, and everything else was the exact recipe. These are the old fashioned ones I grew up on. These are made at least 1 a week for friends and neighbors.

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These were super good! I thought I hated anything with molasses in it (when I was younger I hated the smell when I would have to pour it into our sheep's water pails after they had their lambs - awkward?) but I loved these cookies. Perfect amount of spice and stayed soft even after freezing. Will definitely make again!

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These cookies were so soft and chewy. Just the right spice combination. Will make many times I'm sure. Thanks for posting.

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Delicious. My only minor quibble is that I used blackstrap molasses instead of fancy molasses, which resulted in a slightly harsher molasses flavour than I'd prefer. In future, I'd recommend fancy molasses for this recipe. Otherwise, the texture, the spice combination, the instructions - all great!

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These are great! I used margarine instead of shortening and they turned out fine. Also, 1/2 teaspoon of salt is good. They certainly don't need anymore.
PS My husband says this recipe is better than his mother's!

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Everyone at home loved them and at work too. Thanks so much for sharing

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Ridiculously good! I am so grateful for the "lil' taste of heaven" in every bite.

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I haven't made molasses cookies in forever. I thought I remembered them being similar to a gingersnap, but softer. I was right and these were terrific! I didn't have allspice, so I substituted cloves. I usually don't have molasses in the house, but my son had a since project that needed it, so I found this recipe. I have enough to make them again, and am heading to the kitchen to do just that! :) Just wanted to take a sec to thank you!

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It may be 90 degrees outside, but it smells like Christmas in my house. These have an amazing scent on top of being utterly delicious. I LOVE the soft chewy inside and the crispy sugar coating in the outside (you might want to add white sugar to your ingredient list, since the cookies are rolled in it). I will definitely be making more of these in the fall and adding them to my Christmas cookie plate. Now if you'll excuse me, I have some cookies to hide. ;-)

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