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My review
Crackle Top Molasses Cookies
Laurie
"These cookies taste like gingersnaps."
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Ingredients
servings 148Original recipe yields 24 servings (4 dozen)
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (180 degrees C).
- In a large bowl mix oil and 1 cup of sugar. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices. If necessary, add more flour to make a firm dough.
- Shape dough into 1 1/4 inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake 12 to 14 minutes or until tops crack. Remove from baking sheet and cool on rack.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 313390 Ratings
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Most helpful positive review
11/8/2007
These were SO GOOD! I followed some other suggestions and here's what I ended up using: 2/3 cup canola oil; 1/2 cup white sugar; 1/2 cup brown sugar; 1 egg; 1/4 cup molasses; 1 cup all-purpose f...
Most helpful critical review
2/1/2011
I have to disagree with other reviewers as I don't think these cookies are as tasty as other molasses recipes that are shortening/butter/margarine based. These are much dryer. Not going to kee...
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11/8/2007
These were SO GOOD! I followed some other suggestions and here's what I ended up using: 2/3 cup canola oil; 1/2 cup white sugar; 1/2 cup brown sugar; 1 egg; 1/4 cup molasses; 1 cup all-purpose f...
12/1/2007
These are the BEST molasses cookies ever! I like them better then any store bought or bakery bought molasses cookies that I have tried. The key to making these soft and chewy in the middle is ...
1/16/2007
I've made a few cookies that have oil in the recipe, but none like this! These were fabulous and present so beautifully w/the crackled top. Used 1/2 c. each of brown and white sugar. Added so...
12/12/2009
First batch, pretty good, but second batch (with alterations) -- Delicious! I decreased the ginger to 1/2 tsp because it overpowered the molasses. I decreased the white sugar to 3/4 cup and adde...
6/11/2007
I discovered this recipe when I used the ingredients search to rule out recipes that required butter, margarine, or shortening. As it turns out, it was a blessing. I will definitely add these c...
2/22/2007
So yummy! My mom LOVES these cookies and I made them for her birthday. I like how they're so chewy and not cake-like like other recipes on here. The stated baking time is definitely too much. I ...
1/19/2011
Molassses Sugar Cookies. This is what our recipe is named. I've been making this cookie for YEARS...from a recipe that belonged to my grandma. Only diff in mine is I use no cloves, and there ...
12/22/2009
These cookies are gorgeous, just like the ginger biscuits I used to buy from the gingerbread shop in Ashbourne, England. I did make a couple of changes. I used butter instead of vegetable oil ...
2/7/2007
The only things I changed with these cookies was the cooking time, I reduced it by four minutes because I didn't want crispy cookies, and I didn't have vegetable oil, so I used olive oil. They c...