So easy and everyone loves them.
Best. cookie. recipe. ever. I've made these several times for my husband, friends and my students and everyone has LOVED them.
I made a mistake with my first cookie sheet-the cookies looked way underdone so I left them in-they ended up burning.....take them out after 8-9 minutes, they will continue crisping on the cookie sheet and that is how you get the delicious bit of crunch on the outside and chew on the inside! As one other reviewer mentioned, you don't need to dip in water-I used a cookie scoop, dropped them in my hand then rolled them in the sugar.
This is the receipe for molasses cookies that I have been looking for! I love the taste of molasses so I used dark brown sugar instead of light brown sugar. I used black strap molasses instead of regular molasses and finally butter instead of shortening. I knew by tastig the dough that it was going to be great. I have a professional countertop convection oven so I lowered the temperature to 350 degrees F and baked for 6 minutes instead of 8 mins. I couldn't wait for an hour an chilled the dough for 30 mins. in the refridgerator. They came out chewy with a slight crunch - perfect! I am getting ready to search for a really spicy spice cookie receipt along with snickerdoodles
mine came out flat and crisp like ginger snaps :( still tasty but not the molasses type cookie I was looking for
Love love love love love love LOVE these cookies! Made them for the first time less than a week ago and every single one of them is gone!
Yum! I had a craving for molasses cookies I had no had them in years. These hit the spot and were just perfect !
The minute I took a small taste of the raw dough, I knew this was THE ONE! Just like I used to make with my mom as a kid at Christmastime. A note for those who said they didnt get as many cookies as the recipe states: use a 1" ice cream scooper, and level the dough before dropping the whole thing into the ice water bath (I add a couple ice cubes to keep the dough well chilled). Use a slotted spoon to remove the ball of dough from the sugar and place it onto a parchment lined tray. It will be hard to resist theses tasty treats while I am packing them for Christmas Eve dinner this year! So glad I found a tried and true favorite that I thought was gone once my mom passed away.
These are great cookies. I used butter instead of Crisco since mine had gone bad. The butter made them a little flatter but I liked the richness the butter gave. Nice and chewy, might try again with half apple sauce in place of part of the butter to cut down on the calories.
These were very tasty. Mine came out fluffier than they appear in the picture, very moist texture. I may have made them too large because it didn't make as many as the recipe said it would. They were very delicious and I will definitely make again. Pretty easy too!
really really good cookie. was looking for a replacement for the molasses cookies my son loves at starbucks - i just knew i could do better at home. he loves them. i didn't have any shortening on hand so i just used butter and i also replaced half of the flour with whole wheat, i've got to sneak the fiber in where i can. will definitely be making these time and time again.
Made exactly as specified except added 2 TBSP stick butter with shortening and sugar. I made the batter the night before Thanksgiving and refrigerated it overnight and shaped/baked the next day (skipped the freezer step). I cooked them for about 8.5 minutes and they were perfect and delicious. Nice and moist and chewy. A big hit with my family at Thanksgiving. Follow the recipe on this one, it's perfect as it is!! PS - I used a melon baller to get the perfect size.
These cookies are easy to make and taste great! I omitted the cloves and added some vanilla and instant espresso for a little extra 'punch'. I agree when previous comments that it can be frozen for more than an hour and is still easy to work with. The water is not needed - use a cookie scoop and put the ball into the sugar (I added cinnamon and some cocoa powder) and place on Silpat (prevents sticking). Will make again!
Another great cookie to be added to my cookie collection. I used butter Crisco for the shortening and rolled the whole cookie in sugar. Easy and wonderful taste. A definite repeat.
I LOVE these cookies and always get lots of compliments on them, as well as requests for the recipe. For Marjie and the other people who are complaining about trans-fats in the shortening, maybe you haven't been to the grocery store for a few years. You can buy trans-fat free shortening anywhere.
How can I make these cookies knowing they contain artery clogging trans fats...shortening??
I don't usually bake cookies or use shortening, or know what molasses cookies *should* taste like, but these were excellent. 8 minutes cooking time was perfect. My cookie connoisseur friends gave these the thumbs-up. I will make these again.
if you want the sugar all over the tops of the cookies, make sure you get sugar on the sides of the balls of dough too. you can use an ungreased pan. the recipe actually makes about 3 dozen cookies unless you make them really small and no one wants that!
SOOO good! Chewy flavorful. I didn't use the shortening used one stick of unsalted butter and I ran out of vanilla...still yummy! Got a killer headache after making the dough and left it in the freezer for an extra two hours...still was very workable! I made 3 dozen cookies but I'm the kind of baker who's cookies get bigger with every batch! Easy and yummy even with the substitutions. 8 minutes is perfect! Come out great with parchment paper!
These Cookies are just like the ones Grandma used to bake!! Wonderful recipe! Mine took a bit longer to cook but they came out great.
I made these cookies for a cookie exchange and they were absolutely perfect. I got SO many complements on the texture, chewiness, sugar topping, and spiciness. I made the dough balls an inch or a little smaller, and the cookies were just the right size for snacking. Surprisingly, they came out exactly like the picture, and they were SO easy to make. This is definitely going in my recipe book.
These cookies taste wonderful. For that reason I would definitely make them again, but you have to be very careful not to overcrowd them, they do spread quiet a bit. I am not sure if I did something wrong, but they are really very thin. The only change I made was to use parchment paper. I also could not achieve that cracked sugar look no matter how much I put on them. Overall, not the most attractive cookie I have ever made but very tasty!
Best cookie every. Made this for my hubby and his friends to take to a Patriots game as a dessert for the tail gate party, but they were all gone by game day thanks to my kids. Had to whip up another batch. Highly recommended.