AMAZING. So incredibly good and very very easy to whip up. I don't even sift the flour/spices. I just throw it in the bowl after I've mixed the wet ingredients. An easy, one-bowl recipe. I've also been in a hurry and baked it immediately after mixing and it turned out just fine, along with getting the beautiful crackles on top. I dip the tops of the dough balls in sugar b4 baking and sprinkle a little on top after it's done. I also use 50/50 white and light brown sugar which gives it a richer taste. Spice amounts are also right on. For walnut size dough balls, 10 min. is the perfect baking time. My master molasses recipe from now on. TIP - I'm quite firm about using real butter for all my baking recipes, but Molasses cookies is the one exception. Using shortening will give this cookie it's chewiness so I'd recommend NOT to substitute with butter.
These come out exactly the way a molasses cookie should! 2 things: Definitely watch cooking time...if you like a chewy cookie, stick to the approx. 10min bake time-they may look too undercooked but that is fine. If you like a crispy cookie, let them go 2 mins longer. They definitely go from being chewy to being crispy QUICK so watch the time!! Also, just an FYI, I started out using coarse sugar sprinkles by Wilson (the decorator kind)but changed to the standard fine red sugar that you find in the grocery store. The coarse sugar looked pretty but was too crunchy for this cookie.
These were really good. Usually, I do not even like molasses cookies, but these were nice and chewy on the inside, not too sweet, and just the right amount of spice. My father loved them,and my friend said they were the best ginger bread cookies she has ever had! My mother though, first felt they tasted a lot like fried oil, whick I think was because of the shortening, but then said they were good after a few bites. But I think next time, I will try them with butter instead, just to avoid the oil taste. Oh and they were perfect after only 3 hours of refrigeration. All in all, fabulous recipe! Thanks for sharing it!!!**UPDATE**: I have now tried them with butter instead, and they are sooo amazingly perfect! From now on, I will only make them with butter.
REALLY yummy! Spiced well and taste like perfect little gingersnaps but not rock hard. I added 2 TBS of corn syrup to make them a bit chewy. The recipe makes tons too!
Oh, my gosh, these are great! I followed recipe as written, refrigerated dough 4 hours and baked. While first batch was in the oven, I rolled rest of dough and put in fridge until ready for next batch, then rolled the balls in sugar and baked. Dough very easy to work with. Ten minutes at 375 and the cookies were PERFECT; just the right amount of crisp on outside and softness inside. The texture could not be better and the taste was a perfect blend of spices (even though they were a bit too sweet for my husband) and a big hit with neighbors. Thanks, Karin, for this great recipe. I'll e making these again and again!
Delicious! I made these for Christmas and they were a real hit with my family. I live in Australia and couldn't buy all of the ingredients so I substituted butter for shortening and treacle for molasses. This recipe is a keeper. =D
AMAZING! Moist, just the right amount of spice, yummy!!! Per other reviews, I used 1 c. shortening and 1/2 c. butter. I omitted the cloves. Also, I didn't melt the shortening (what is the point?), just creamed the shortening and butter together before adding other ingredients. I also didn't chill the dough at all. I could see if I was using a cookie cutter, but for these I didn't see the need. They came out PERFECT! Baked for 10 minutes so they would be a tiny bit crispy on the outside. I sprinkled with powdered sugar per another review to make them pretty. I will definitely make these again and again!
These were very good. Smelled excellent when baking. They do begin to get hard quicky so I'd suggest storing them as soon as you can.
No need to melt then cool unless you have time to kill :) Just blend the shortening in (like you would in normal cookies), then roll into balls as soon as the dough is complete (no need to refrigerate). I've made this a bunch of times, and my favorite variation involves replacing 1/2 cup of shortening with real butter, half of the white sugar with brown sugar, and half of the molasses with honey, which gives the cookies a richer taste. I usually reduce the cloves by half as well since I don't like a strong clove taste. Delicious!
Very tasty cookies. However, when it tells you to melt the crisco and then let it cool, you must let the crisco solidify all the way again (which makes me wonder why to melt it in the first place!) If you do not, the cookies become the consistency of hockey pucks when they cool all the way. The flavors are wonderful though. I would attempt this recipe again, but not melting the crisco.
