Soft Spicy Molasses Cookies

From: megnbrycesmom

On Jun 24, 2008

I followed basic cookie making procedure here and creamed the butter and sugar, then added wet ingredients, then dry. The first sheet I baked on my silicone baking mat and those cookies spread out to be very thin and crisp. The second sheet I baked on parchment paper--these spread less and were softer and chewier. Both had a very nice flavor, but I liked the parchment paper cookies better.

From: Bayhill

On Jan 5, 2008

Delicious!! My family loved these soft, chewy, lightly spiced cookies. The dough is very soft, even after chilling, but I found that greasing my hands occasionally while rolling the dough into balls prevented the dough from sticking to my hands. Also, parchment paper is a MUST or cookies will stick to the pan. I will definitely be making these wonderful cookies again. Thanks for sharing and congratulations on winning the football pool.

From: Stardustannie

On Jun 21, 2007

Lovely soft cookies....The spice is just right! I subbed golden syrup for the molasses, didn't bother chilling and didn't roll in sugar. I found them sweet enough and think for me the extra sugar would have made them too sweet for us. I just dropped teaspoons on a lined baking tray and smoothed them out some with my fingers which I dipped in water to prevent sticking. A great cookie, thanks for sharing.Reviewewd for ZWT3

From: ~Rita~

On Dec 16, 2003

First posted Dec 7, 2003 These would have been most definitely 5 stars. You must grease the pans!!!!! I had to toss a lot of them out. Couldn`t get them off the pan. My DH chisled at and ate the cookies while he watched TV.I will be making these again but with a greased pan! Second time making these and I used parchment paper. Came out great!Yummy!