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My review
Molasses Cookies
Brenda Hall
"My Mom's recipe and one of my favorites. Spicy and chewy, they store well and can be frozen. Great for gift giving or shipping."
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Ingredients
1 h 20 m servings 120Original recipe yields 30 servings (5 dozen)
- Adjust
- US
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Directions
{{model.addEditText}} Print- In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
- Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.
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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 795995 Ratings
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Most helpful positive review
12/13/2005
Yes, it is THAT good. A nice chewy molasses cookie. EXCELLENT flavor. When storing these (and other cookies) store a piece of bread with them to keep them moist, otherwise they dry out like ro...
Most helpful critical review
11/16/2009
I grind my own flour and found that I needed more than 2 cups of flour, I ended up after baking a batch adding more flour and then they turned out great. In the future I will use 2 1/2 cups of ...
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12/13/2005
Yes, it is THAT good. A nice chewy molasses cookie. EXCELLENT flavor. When storing these (and other cookies) store a piece of bread with them to keep them moist, otherwise they dry out like ro...
11/18/2006
Substituted butter for the margarine and brown sugar for the white. They turned out fabulous. The are the most consistent and uniform cookies I ever make. Tastes like a soft ginger snap. My hu...
12/31/2006
I have made these cookies about 15 times over the past few years and they always turn out great. I also use butter instead of margarine. After rolling in sugar and placing on baking sheet, I sli...
12/27/2006
very good, however I took the advice of others and made some changes. Doubled the spices, only 1tsp of baking soda, and used brown sugar. I also dipped all the cookies in powered sugar after the...
2/10/2003
This is my favorite cookie recipe I have found on this site. The spice is just right, not too subtle, not too strong. They are wonderfully soft. I have, however, made one change. I use one tea...
12/17/2006
I made them exactly except I used only 1 tsp of soda as suggested. Also, since I don't like eggs, I used egg substitute ( good for vegans!!) and they came out perfect. I creamed the sugar in so...
11/28/2006
very tasty. I Changed a few things. I halfed the soda as suggested. I also used brown sugar and butter instead of margerine and a splash of vanilla (you just can't bake without vanilla). I c...
8/31/2006
Nice flavor. Maybe it's my oven, but these took less than 8 mins. I started taking them out at about 7 mins and the last sheet of cookies removed were actually burnt. Leave them in a ball whe...
1/10/2007
Every year my family has a "bake off" when we get together and bake cookies and give them out to friends for Christmas. But, being the highly competitive people that we are, we make it a contes...