I lost my original soft molasses cookies recipe and came across this one. Just made a double batch of these and they are yummmmo!! Only thing that I did differently was add more flour. The first batch came out really flat and the second was a lil better and the third even better, again after adding more flour. Will definitely make these again!!
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.
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!!
These are the best molasses cookies I've ever made. My grandpa used to make us molasses spice cookies every Christmas when I was a kid, and after he passed away, we didn't have the recipe. When I saw your recipe here just recently, I thought it looked just like what he used to make, and honestly, it is just as good or maybe even a bit better!! Thank you so much for posting this, me and my family are thrilled to have found a recipe like this.
Kids love these cookies. Excellent choice for high-school age boys. Great recipe. If you have never made them before, TRUST the cooking times posted. Best crackle occurs on top rack of an oven and cooked one sheet at a time.
These are a great cookie and remind me of a "grandma" type cookie (though neither of my grandmothers made molasses cookies that I remember)! I used the full tsp of salt and went a little light on the spices (about 3/4 tsp each) and didn't roll them in sugar. I don't think they missed anything! I was actually looking for a slightly different cookie--but I've already eaten half a dozen of these! As a note, I chilled my dough for about 3 hours and it never did get what I would call firm, though it was easy to work with.
Wow, these are great! This joyously replaces my great-grandmother's recipe, which calls for a five-pound bag of flour and seven eggs and takes all freakin' day. I used a little cookie scoop to make them all the same size; I just dropped several at a time into a dish of sugar, rolled them around, and put them on the cookie sheet. I use the kind of sheet that has a layer of air between the metal layers; it is almost impossible to burn cookies that way. This is mentioned because I forgot the last sheet of cookies, having turned off the oven to let them finish cooking on stored heat. They became hard crunchy gingersnap-like DUNKING cookies! Wow! A mistake became wonderful, so now I make half soft and half crispy and please everyone. And the amount of salt was perfect. Yum, yum, thank you for sharing!
These cookies are DELICIOUS! I had never made or had molasses cookies before, but had a whole jar of molasses left over from a school project, so I thought I would try them. They are so easy to make and, unlike other cookies, are still soft and chewy the next day. I also substituted 3/4 cup canola oil for shortening and they seemed perfect. I liked them so much that my mom is going to make them using gluten-free flour! You definitely have to try these.
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.
First time making molasses cookies. I LOVED them! Great and easy recipe!