Molasses Cookies Recipe

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 husband requests them again and again!

I made this several times and finally perfected it. I used about 10% more butter and used Kerrygold unsalted plus 1 1/2 tbsp vegetable oil.I tried all purpose unbleached flour and unbleached bread flour. I liked the consistency and chewiness of the bread flower recipe better.I used Sugar in the Raw Turbinaro sugar to roll the dough balls in rather than white and weighed each ball at 30 grams to get uniform cookie size..I added about 10 % more molasses.I added 1/2 tsp of nutmeg and increased cloves and ginger to 1 whole tsp each.Finally I baked on middle rack sheet pan/parchment paper 375 F for 9-10 minutes.They were “out of this world great!”

Super yummy and easy ~ i tested it out 8 min and 10 min. My oven is 10 min ... good reviews from neighbors and friends too. Will test out with brown sugar too (why not lol). Also I did not melt butter; room temperature ...

My husband loves molasses & these are the best molasses cookies that I've ever made. I used butter (since I don't usually have margarine in the house), switched white sugar for brown, & added an extra 1/2 tsp of cinnamon. I also slightly flattened the cookies with a glass before baking. However, I'm not sure why but only half of my cookies "cracked" but they all tasted wonderful.

This is a solid base recipe. It makes the most fragrant, chewy, molasses cookies I've ever had. I followed the changes many others made - melted butter instead of margarine, brown sugar instead of white, doubled the spices, and baked at 350 for 9 minutes. While I adore these cookies and their flavor, the next time I make these, I'll only double the cinnamon. Doubling the clove makes a cookie that's a touch too strong for me and the ginger a little spicy in the back of my throat. I still inhaled these cookies, though, and they remained soft and chewy days after, even though they were stored simply in sandwich baggies. I highly, highly recommend making these!

My favorite Holiday Cookie .. I brown the BUTTER.. add 1/2 cup chopped pecans and 3/4 cup white chocolate chips

I used 1/2 - 2/3 brown sugar in dough (no white sugar) and didn't roll in sugar after forming balls and probably added a little extra molasses and they were Great!!

I was enjoying some herbs and wanted something slighly sweet, didn't have any cocoa or chocolate. BUT, did have molassas! Modified a bit because I did not have an egg (2T crema), used whole wheat flour (it is what I have), added white pepper...I like my sweets spicy! These are stone-on fantastic!!! They spread a bit because I did not have Margarine, so I used a mix of butter and coconut oil. This will be my "go-to" craving a sweet recipe.

I have made this recipe three or four times this year since my 91 year old uncle told me that molasses cookies were his favorite. I use a vegan substitute for the egg (1 Tablespoon of eiither chia seeds or ground flax seed in 3 Tablespoons of water). It helps to keep half the dough in the refrigerator so it doesn't get too soft while making dough balls. Love this recipe! And my uncle loved the cookies too!

So when these cookies first came out of the oven, I couldn’t wait to try one… and was disappointed. And then I tried a cool one… OH MY GOSH these are PERFECT! Tons of flavor, perfect texture and chewiness… it’s the strong flavored, sweet and spicy molasses cookie of my dreams. I followed the recommendations of many reviews to halve the baking soda and double the spice. I used a mixture of butter and margarine, softened rather than melted, used half Swerv and half brown sugar and even that couldn’t make these cookies fail. These are better than my mom’s, but I won’t tell her.

3.5 stars This is a great start to a satisfying molasses cookie. I followed the recipe exactly. The texture was great, slight crispness on the outside when you bite into the cookie finishing off with a nice chewiness on the inside. HEED the warnings not to overbake; when they come out of the oven they will look underbaked but will firm up as they cool. Unfortunately, the flavor was “flat.” It needs a bit more kick. My taste testers gave a similar comments with absolutely no prompting or insinuation from me. One person put it perfectly and said it “needs more depth.” So I think next time I will add ground cardamom. failing that addition, perhaps I will replace some of the white sugar with some brown sugar or dark brown sugar. I use C&H brown sugars exclusively because I think the flavor cannot be beat. Will update later if I have constructive comments to add.

The flavor is wonderful. I doubled the spices. My cookies were puffy even though I only added one teaspoon of baking soda. I wanted the flat cookies shown in the photo.

Exactly what I was looking for; crisper edges, thin but softer, not thick puffy cookies. The balance of spices and molasses is perfect. I used a 1” scooper and got 40 cookies.

I am a huge fan of molasses so I was really happy to find a recipe with just the right ingredients. My family can be picky and they love these

Perfect for a cozy family night.

Took the advice and reduced the baking soda by half. Then I tripled the spices and also added nutmeg. So easy to make and definitely a keeper. First batch (on the right) I left as balls, second batch (on the left) I flattened a tiny bit.

A new Christmas cookie in my 40 year old collection. Perfect!

Make these every Christmas, one of my all time favorites

Made it for friends — everyone asked for seconds.

Made it twice already because it was that good.