Alaska Molasses Cookies

  • Lisa01 Posted: 11/28/08
    Worthy of a Special Occasion

    Good when they are right out of the oven. Didn't keep very well from a texture standpoint, but the taste was good.

  • nutrimom1 Posted: 12/20/10
    Worthy of a Special Occasion

    I cut the sugar to 1/2 cup and they still taste great. Cookies today are too sweet in my opinion. The cookie is soft and tasty but doesn't look like the photo here. I pressed them down with a glass first and they still have a rounded top.

  • EllenDeller Posted: 05/01/13
    Worthy of a Special Occasion

    I love these cookies, but I do cut the sugar a bit and make heaping measurements of spices. Freezing the cooky dough is essential. I make balls, then flatten with a glass to create the shape and a more chewy cookie. If they are rounded, I find them more cakey than chewy. Try warming these and serving with vanilla ice cream and a sprinkle of raisins (or a drizzle of rum)! I recommend storing them either on a plate or separated by sheets of wax paper; otherwise, they will indeed stick together.

  • rstarrlemaitre Posted: 09/10/12
    Worthy of a Special Occasion

    The best molasses cookies - crisp at the edges, but soft and chewy in the centers, and finally a cookie with enough spice. The cinnamon, ginger, and clove are wonderful. They cook flat like in the picture if you bake on the bottom rack of the oven, to answer another rater's question.

  • BluegrassBelle Posted: 10/02/13
    Worthy of a Special Occasion

    These cookies taste like spiced tea! A great fall recipe. I made them according to the recipe and also found them to be soft in the middle and crispier on the edges. I did start out rolling them but then changed to dropping by spoon full in the sugar and gently rolling around. Either way they turned out looking just the same...flat. After storing these in a cookie tin, I found that all the cookies stuck together.


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