Soft Molasses Cookies
OK, Your cookie jar will be SO empty when you make these. Even better the day after. Very ADDICTIVE !!!!
Reviews
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BEST MOLASSES COOKIES EVER!!! Yes, I am that excited about these. I didn't have allspice and nutmeg, so I just added cinnamon and ginger. I subbed 3/4 cup vegetable oil for the shortening, and they turned out great! Everyone loved them, even my brother, who hates molasses. :) Will definitely make this one again! -
Yum!! These are fantastic...my 2.5yr old twins LOVED the dough! I have one rack of cookies left..still warm..& I'm sure they'll be gone before bedtime. I'm going to start another batch right away. I followed the recipe exactly..I love a spicy cookie & this as a to-die-for combo. I wouldn't call these super spicy--my girls don't like anything too spicy & they loved these. THANK YOU!!!
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These barely made it into the cookie tin - they just flew off the cooling racks! I toned down all the spices by 1/2 tsp., and used just 1 tsp. baking soda. And I didn't roll them in sugar. They are just right - soft, spicy, with crisp edges. And going, going, gone! Yum!
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These cookies were amazing! At first bite, I felt like I was 8 years old sitting on the folding step-stool in my Grandmother's kitchen. :) Sooooo Yummy!
I used 3/4c of coconut oil instead of the shortening and used ground cloves instead of allspice (since I didn't have any). I also used unsulfured, blackstrap molasses, so they came out nice & dark! :) -
This is a fantastic molasses cookie recipe! The only substitution I made was butter for the solid shortening since my husband and I aren't fond of it. It wasn't necessary for me to refrigerate the dough because it was firm enough to roll into balls but this may have not been the case had it been a warmer day. I also used parchment paper to bake these on so no sticking and easy clean-up. This cookie is definitely one I will make again!
