Molasses Cookies

“The flavor of these was REALLY good!I was a lil’ bit disappointed because I was expecting a thicker, softer cookie.I put the dough in the freezer for 15 minutes, but it was not yet firm. I baked the first batch and they turned out super thin…crispy on the edges and a little chewy inside (which is good if that’s the kind of cookie you like).The second batch, the dough was more firm because it had been in the freezer longer.Those cookies were a little thicker and nice and chewy.I’m used to the Amish molasses cookies, and they are always really thick and soft.Easy, great tasting recipe!”

“I got rave reviews for this recipe! My boyfriend is a cookie monster and he said that these are the best cookies he has ever eaten.I just love how they smell and taste like fall!I made a couple of changes.I decreased the temperature to 350′ and baked for 10 minutes. I leave them to cool almost completely on the pans. They come out crispy on the outside but nice and soft on the inside.Great recipe!”

“Very good recipe. My husband and I enjoyed these cookies very much…especially right out of the oven :p I loved the ginger flavor in these. I only coated the top with sugar so that the bottom wouldn’t be too crisp and it turned out well.”

“I did not freeze these at all..just used a spoon to put directly on the cookie sheet and sprinkled with coarse natural sugar.They were perfect!Love them.Also used dark molasses as that is what I had on hand.Excellent!”

“Pretty Good! Somewhat like Swedish nyakers, but just like a normal cookie. The granulated sugar was fantastic on the outside, only my cookies never melted ….(had to go push em down midway with a fork)..but otherwise really nice! Someone int he house ended up eating the raw dough by accident, thinking it was some sort of yummy fudge and I was shocked to hear they had been eating the raw cookie dough! I’d definitely recommend this to other people, but suggest putting 1tsp of baking soda– I found 2tsps too strong for me, personally.”

“My husband loved these, but I liked them. I like a thicker cookie and these were a bit thin. I also did notice too as a previous poster said that the 15 minutes was not long enough in the freezer. I think I would make these again, but bake them at 350 degrees instead of 375 as I found cooked them at 375 I baked them for 8 minutes but it wasn’t enough, so put them back in for 2 minutes and then they were overdone, thus I say cook em at a lower temp.”

“With just a little bit of tweaking on this recipe, I was able to make this one work at high-altitude (above 8000ft.) I bake for a living, and my clientele absolutely LOVE these cookies. They remind me of the old fashioned molasses cookies my great grandmother used to make.”

“An old family friend first made these cookies for me. She called them Molasses Crinkles. I can’t bake them fast enough. Wonder what they taste like when cool? I haven’t had the chance to find out!”

“My daughter made them with her friend and they loved them I will so make those agen!”

“I made a double batch of these as we were expecting guests.They were gone before the guests even got here!I will be making these again and again.”

“My family liked these so much that I only got one before they were gone!I will be making more tonight.”