This is the molasses cookie recipe of my many molasses cookie dreams. High altitude: left out cold water; substituted dark brown sugar rolling in light brown. Sub butter for shortning so left out salt. Wish I added more raisins! Yummy!! Thank you so much!
This is the molasses cookie recipe of my many molasses cookie dreams. High altitude: left out cold water; substituted dark brown sugar rolling in light brown. Sub butter for shortning so left out salt. Wish I added more raisins! Yummy!! Thank you so much!
Great recipe. My kids love this cookie. I find that chilling the dough for an hour or two makes it easier to work with.
I did not care for these cookies. Followed the recipe to the letter. I have been searching for a good chewy molasses cookie and read the reviews. Thought this looked promising. Hesitated strongly at 2 tsp of baking soda for 2 1/4 cups flour but none of the reviews mentioned an off taste. Ours tasted STRONGLY of baking soda. If I were to make them again I would use 1 tsp baking powder and 1/2 tsp baking soda.
these are delicious! Soft and chewy! YUM!
Good but a little strong. Probably my fault because I used dark molasses.
These were great cookies! Moist and delicious! And they had a beautiful appearance too!
I thought these turned out good. Of course I did tweek them a little. I added 1 cup brown sugar 2 teaspoons cinnamom and only 1/2 teaspoon ginger. I did roll them in sugar before baking.Next time i will use a darker molasses then it will be more like my mom used to make. i will be maing these again
These are a cookie. That is all I can say. Not much flavor. 400 degrees! I should have used my own head. TOO HOT! Even at 9 minutes they were too dark and the bottom dark dark brown if not black. I will not be making these again. Sorry I wasted my time and ingredients
Not a very sweet cookie but still a really great taste. I love the walnut/molasses combination!
