Molasses Sugar Cookies

From: Sandi (From CA)

On Mar 14, 2009

With a few changes, these turned out really great! I first found the recipe from allrecipes which used margarine instead of shortening and doubled up the spices, so that's how I made it. I also froze the dough for 2 days before using; someone said that helped, though I can't vouch what it helped or even *if*. I'd found myself with simply no time to finish making them when I initially started, so into the freezer they went. ;o) They were fantastic! I'll be back for more of these, Leta!

From: RedSoxInMD

On Nov 16, 2008

Simply wonderful! The perfect soft and chewy gingersnap. I substituted vegetable oil for the shortening with perfect results when baked for 9 minutes @ 375.

From: Cindy Lynn

On Feb 18, 2003

These were wonderful Leta. I used fresh ground ginger rather than powder and I am so glad I did! My entire family raved! I also quadrupled the recipe, but ended up with more like 12 dozen cookies rather than the 8 dozen I had anticipated. They were done in exactly 10 minutes (still slightly chewy, which is the way we like them). This recipe has inspired me to try a couple different things as well. If they work out as I expect, then I'll post the final recipe and credit you for the inspiration! Thank you for sharing this recipe Leta!!!

From: MechanicalJen

On Mar 29, 2008

I've never tried molasses sugar cookies until now. How awesome! I didn't have any shortening, so I used low fat butter, also subbing splenda for sugar. These smell amazing when baking and the taste lives up to expectation. I can see dipping these in chocolate, or adding chips like another reviewer mentioned. I ended up getting 32 cookies out of the batch. So tasty! Thank you!