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Yummy cookies,will make again
Perfect texture and delicious! Suggest reducing molasses to 1/4 cup if your molasses is really dark. I slightly increased ginger and added a tiny bit of pepper. Also suggest putting dough in the fridge for 30 min before rolling as it is sticky. Worked like a charm! Thanks for the recipe!
Amazing! Followed the recipe exactly and the cookies came out perfectly chewy, firm around the edges, wonderfully spiced! Will make these for years to come.
These are amazing! I never follow recipes exactly when it comes to amounts of spices (I usually like more) but I did with this one just to try it and it was still really, really good. Very easy to make and they get eaten so quickly. I definitely recommend them.
These are incredible! Seriously, the texture and taste is perfect, I could not have been happier!The only adjustments I made were chilling the dough after mixing since mine was pretty sticky, and adding a bit more salt and vanilla (that’s just based on my personal taste).You cannot go wrong with this recipe!
please answer! There are no molasses where I am And id love to make these. Any way to do a substitution? Thanks♡
Hi Tori, since these are molasses cookies, and molasses is the predominant flavor of them, I’m afraid you need molasses to make these cookies. If you want a fall spice cookie, I recommend our Cinnamon Cookies.
Awesome holiday cookies! “Tested” out the recipe this week ahead of Thanksgiving and it’s a keeper! Tried to stay by the book for the most part, but realized after adding other spices I was out of cinnamon. Improved with pumpkin pie spice which meant extra clove/ginger flavor and I’m not mad about it! I did add a tiny bit of black pepper for some depth and chilled the dough about 20-30 minutes before rolling in the sugar & baking. Came out delicious and pretty and crinkly. Thanks for this :)
Every year near Halloween I could by those spice cookies in the orange and black boxes. Suddenly, they were no-where to be found. I used this recipe and added just a dash of white pepper … then flattened them as soon as they came out of the oven, so when they cooled, they’d be hard and have that ‘snap’. Excellent!
Why did my cookies not form flat?
I have made these cookies every year for the last 5 years at Christmas and a few times for other occasions. I think that they are my favorite cookie of all time. I love the taste of all the spices, the aroma while cooking, the texture, and their crinkly looks. They belong in the cookie Hall of Fame!
The molasses spice cookies are the best I have had since I was a child. They remind me of my mother’s copy. My grandchildren are my testers and they just loved them. Thanks for the great recipe.
I saw another commenter ask about her use of black strap possibly making for her darker cookies, but no definitive answer on which you used for your recipe or if they’re actually interchangeable. One is darker and more bitter, the other is more gooey and more like treacle in consistency.
So, should we use black strap molasses or sorghum molasses for these? Or does it not matter? :)
Turned out great, used 1 Tablespoon sized cookies instead of 2 and got 21 cookies. Rolled them in sugar and colored sprinkles to make them more festive and it worked well.
I just made these and they turned out beautifully! I am at 8500 ft., so cookies can be a bit tricky. I cut the baking soda by 1/4 and added an extra 1/4 to 1/3 cup of flour at the end because the dough seemed like it would be too wet and likely spread too much in the oven (a common cookie problem at this altitude). I used light brown sugar because that’s what I had and also blackstrap molasses. They look exactly like the picture and taste so festive! Thank you!
I loved them last Christmas, so much that this year I’m making a double batch to give to friends. They’re perfect.
I made these cookies tonight with the only variation being that I used whole wheat flour instead of all purpose flour. Otherwise I followed the recipe exactly. They came out looking exactly like the picture and tasted absolutely amazing. Soft and chewy and delicious!
I love this recipe, and it’s really popular with my family. Another possible: grate orange peel and mix it with the sugar for rolling (a Cuisinart or mixer may help with this). Orange zest plus molasses spice-yum!
I just made these and for some reason my cookies came out looking much darker than yours and didn’t get the pretty little cracks all over the surface. They are chewy and the flavor is good but the presentation is off. Could this be because I used blackstrap molasses? I’m not sure where I went wrong. Thanks for your time!
Also, I love your website your recipes make up most of my favorite and most complimented dishes!
Hi Samantha, great question! I did a Google search and found this: http://cooking.stackexchange.com/questions/37701/how-to-make-crackle-top-chocolate-chip-cookies Perhaps your oven temperature wasn’t high enough in the beginning (have you calibrated your oven temp recently?). Or perhaps it was too humid of a day, which would have affected the outside of the cookie not setting fast enough.
Made these tonight and just had one. So good! A very holiday cookie, just what the doctor ordered! I halved the recipe which I always do when making cookies because there’s not too many cookie eaters in my family… Anyway, I forgot to reduce the amount of molasses but the cookies still turned out great! Soft, and wonderfully spicy… M-m-m!
For a great punch add a half teaspoon or so of black pepper (I add about 3/4 tsp). It gives the cookies a real bite that lingers and add a little more complexity of flavor. The sweetness of the frosting more than offsets the pepper. These are definitely a winner!
Hi Peter, I love the idea of adding black pepper! I add finely ground black pepper to our gingersnap cookies, and they’re great! http://www.simplyrecipes.com/recipes/gingersnap_cookies/