Reviews & Comments

Couldn't find my old recipe that worked perfect everytime-this recipe did not work for me --maybe should have refrigerated the dough first?--flat, unattractive cookies~ nothing like the picture!

These cookies are dee-licious! I baked them for a friend who is a diabetic, so I substituted Splendor for the sugar. I also took the advice from a couple of other reviews and decrease the amount of ginger to 1 teaspoon and increased the flour to 2 1/4 cups. I also flatten them out a little before putting them in the oven. The came out looking just like the picture. They melted in my mouth!!

These cookies are delicious, especially in the fall and winter seasons when I crave the spices! I'm usually super picky with ginger cookies, because I find that they are usually too crunchy, but these are perfectly chewy! My only suggestion would be a little more ginger because I tasted mostly cloves and molasses. Also, when the cookies were done I sprinkled a little more sugar on them.

These are fantastic! I have been looking for a soft, chewy, FLAT molasses cookie recipe, and these fit the bill. I did increase the butter to 1c, instead of 3/4c. I made the correct size and they took 7 min to bake. When they came out of the oven, I used the bottom of a glass to very lightly press them flat, left them to cool on the pan for 1 min, then let them finish cooling on the rack. Very delicious, soft, chewy, everything I was hoping for!

These cookies are DELICIOUS! I have made these for two years now and everyone demands that I bring them. They cook so perfectly too that people think they are store bought. The key to these is taking them out when they are a little puffier so they will remain chewy after they cool. I've used 2 types of molasses, one made the cookies darker than the other but they still tasted the same. I've even baked these using pumpkin pie spice when I realized I had no ginger! Children and adults love these. They are a MUST bake for the holidays!