Just made a batch of these cookies and they turned out to be very good. Next time however, I will cut the ginger and cloves down to 1/4 tsp to allow the molasses flavor more room.
These cookies were good. They were not hard-crunchy or soft-chewy, but in between, which is the way many people prefer. I cooled the cookies on waxed paper. If you do not like a strong clove taste, I would cut the clove down to 1/4 teaspoon. If you prefer the soft-chewy cookie, I would also consider replacing 1/2 the shortening with butter. Overall the cookies were good, and having to admit, they tasted wonderful with my coffee this morning. :-)
This recipe has been revised to include a preheat step and oven temperature. - The Staff
MMMM... These are so yummy. I doubled the recipe and did half brown half white sugar one cup shortening 1/2 cup butter. I upped the spices and decreased the baking soda. Baked for exactly 8 minutes and these were nice and chewy. BRAVO!
Excellent cookie. I used black strap molasses and doubled the spices for a cookie with a kick. Wonderful. The molasses cookie in my house from now on!
This cookie was so delicious! So soft & chewy. Easy to make as well. I rolled my cookies in Splenda since I'm looking to cut on my sugar intake & they turned out great still. I had a wonderful time making them & my kitchen smelled delicious. Thank so much for the reicpe!
I have made these a couple of times. Each time I get compliments on them. My father in law likes having a softer cookie similar to a gingersnap but not crisp. Great recipe.
So yummy!!! I'm a recipe tweaker, so I used 1/2 cup shortening (Crisco) and 1/4 cup butter melted together - just make sure the mixture is not hot when you add it to the egg mixture or you'll end up with scrambed egg. I made all my little cookie balls first and then I rolled them in the sugar because otherwise my fingers were getting a little too sticky and the sugar mixture was getting messy. I also tweaked the sugar - I added cinnamon, a shake of ginger and a little shake of cloves. MMMMM...extra spice. Then, I baked them on parchment paper lined cookie sheets at 350 degrees for 10 minutes. PERFECT!!
i made this recipe and absoulaty love it. i like the choice of eating a crispy or chewy cookie and could have it either way by how i cool them.
Yummy but I must've done something incorrectly as the cookie was either too crumbly and soft or it was rock hard.
