*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These cookies were amazing. I made a few changes based on some other reviews... increased cinnamin to 2 tsp and increased the molasses to 1/2 c. Also used 1/2 c. white and 1/2 c. br sugar. The resulting cookie was soft had excellent flavor and tasted great iced with caramel frosting.
I used 1/2 brown 1/2 white but I think I should have added more brown because they aren't too sweet. I also added more spice then in the recipe. After you roll them in ball if you smash them down an top them with powdered sugar they turn out much better.
Came out great! I increased the amount of spices a bit (another 1/2 tsp. or so) and also added some ground nutmeg and ground cloves. Next time I'll try splitting the sugars with white and brown like some others suggested. Brought a batch to work and everyone loved them!
iam from the countryside in egypt and i go mad each time i read a recipe saying cookie dough or cookie mix or whatnot i thought this recipe would be easy enough to make and it was..its extremely delicious too..the cookies were so light and soft..seemed bit too sweet to eat alone though..by the way..u can substitute baking powder with baking soda its the same..i greased the sheets so cookies lost a bit of its shape but remained sweet though..am definitely goona make alot of soft cookies from now on
I do like these cookies very much but I gave the recipe only three stars because they aren't chewy and they don't taste of molasses. They are more like snickerdoodles (I sprinkled granulated sugar on top of the cookies before and after baking and that improved them). The texture is very light and soft which I do like but it's not the molasses cookie heaviness I'm used to.
This recipe was disappointing. The final result was a salty cakey cookie with none of the right flavors (or much flavor at all for that matter). I am as I type this trying to figure out what to put in the remaining batter to make it taste better. I won't make this again.
These were really good. Some modifications...I reduced the molasses to 1/2 cup (it was all I had) and added 1/4 cup sour cream. I also used brown sugar instead of white...to make a softer cookie. My kids are loving them as I type! I will make them again!
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