Chewy Molasses Spice Cookies Recipe

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Chewy Molasses-Spice Cookies

Recipe Summary

prep: 25 mins

total: 1 hr 30 mins

Yield: Makes 36

Ingredients

Ingredient Checklist

2 cups all-purpose flour (spooned and leveled)

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 1/2 cups sugar

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 large egg

1/4 cup molasses

Gallery

Chewy Molasses-Spice Cookies

Recipe Summary

prep: 25 mins

total: 1 hr 30 mins

Yield: Makes 36

Gallery

Chewy Molasses-Spice Cookies

Recipe Summary

prep: 25 mins

total: 1 hr 30 mins

Yield: Makes 36

Recipe Summary

prep: 25 mins

total: 1 hr 30 mins

Yield: Makes 36

prep: 25 mins

total: 1 hr 30 mins

prep:

25 mins

total:

1 hr 30 mins

Yield: Makes 36

Makes 36

Ingredients

2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup molasses

Directions

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.

With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.

Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.

Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.

Reviews (80)

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Reviews (80)

Add Rating & Review

741 Ratings

5 star values:

4 star values:

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1 star values:

Add Rating & Review

741 Ratings

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3 star values:

2 star values:

1 star values:

741 Ratings

5 star values:

4 star values:

3 star values:

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741 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

5 star values:
252
4 star values:
232
3 star values:
155
2 star values:
70
1 star values:
32

Martha Stewart Member

Rating: 5 stars

12/14/2018

                Loved this recipe! Cookies came out perfectly when I took them out after 10 minutes.

Martha Stewart Member

Rating: 5 stars

11/21/2018

                This recipe always gets compliments from all ages, including grandkids.

Martha Stewart Member

Rating: 5 stars

01/05/2018

                The perfect cookie, just made a double batch, increased the cinnamon to a heaping spoonful ditto the nutmeg. I think I make them too big, not as many as stated, but perfect anyway... can you make cookies too big??

Martha Stewart Member

Rating: 5 stars

12/18/2017

                These are the best cookies! Slightly crunchy around the edges and soft in the middle.  Every time we make these cookies we are asked for the recipe.

Martha Stewart Member

Rating: 5 stars

12/11/2017

                Very good cookies!  I intend to make these again.  The texture is dead-on for what I expect from a molasses cookie: uniformly thin with light crispiness to the edges and bottom while remaining dense and chewy in the center.  These spread into nearly perfect circles with a wonderfully crackled top while baking.  The flavor is very buttery, mildly spicy, and sweet with an ever-so-faintly salty counterpoint to the sweetness.  For my personal tastes, however, I prefer a more intense spiciness.  In my next batch I will certainly punch up the spices (likely doubling) and will maybe add some ginger.

Martha Stewart Member

Rating: 5 stars

12/26/2016

                I doubled this recipe to make for family members. We were under a time crunch and rushing. Although, these were the easiest of the three cookies to make. The cookies took only about 5-8 min. The ingredients were very basic, but they turned out wonderful. The cookies were full of spice and deliciously chewy. Although after a while, they did harden quite a bit, but that didn't bother me as much. I really recommend to new bakers and wants to try something new. Great recipe!!

Martha Stewart Member

Rating: Unrated

01/17/2016

                Not only were the cookies delicious but making them was super easy!  This recipe has been saved and will be used again and again!

Martha Stewart Member

Rating: Unrated

10/20/2015

                I followed the recipe perfectly however my cookies turned out slightly salty and they puffed up and became rock hard... Any idea what I did wrong?

Martha Stewart Member

Rating: 5 stars

01/01/2015

                A new favorite.  Made them when another recipe didn't work out. Glad I did!! The person I made them for insisted I make them again when we had a cookie exchange for Christmas.  Super easy and flavorful.

Martha Stewart Member

Rating: 4 stars

12/07/2014

                one of our go-to favs. use  farmer's eggs, and they lend light, fluffiness to the middle. also, i add fresh (not dried) ground ginger. teaspoon? yummo! definitely give these the full 15 minutes of baking.

Martha Stewart Member

Rating: Unrated

12/04/2014

                Has anyone tried this with margarine? There are dairy intolerant people in the family and I'm looking for a good dairy free molasses spice cookie recipe.

Martha Stewart Member

Rating: Unrated

11/23/2014

                Delicious! Made the recipe gluten free using Arrowhead Mills Gluten Free All Purpose Baking Mix.  I'll likely double the recipe next time.

Martha Stewart Member

Rating: Unrated

11/16/2014

                I made these two Christmases ago as a gift for everyone in my rather large family. Last year I didn't and I had an aunt ask me why. These are so good I'm in the process of doing the math for 44 dozen right now (family, cookie exchange and kids' teachers and bus drivers). If I don't make these, people get angry, they're that good!

Martha Stewart Member

Rating: Unrated

02/20/2014

                Chewy center and crisp outside are great.   I made these for someone else but fell in love with them even though I would put myself in the chocolate cookie category.     I spaced 3" apart  and only cooked one sheet at a time as directed.   The cookies were perfect each time.  I also put dough in fridge between batches making it easier and less sticking when rolling the dough into balls.   Enjoy.

Martha Stewart Member

Rating: 5 stars

11/23/2013

                These have been an all-time family favorite for years. However, we recently and to go gluten & dairy free (GFCF). So, this year I am going to try to make these GFCF and see how they turn out! Wish me luck & I will re-post with an update soon.  Peace!

Martha Stewart Member

Rating: Unrated

10/27/2013

                These are SO good! Exactly what you need in a cookie, a good crunch on the outside and soft in the middle. I didn't have enough sugar so didn't coat mine but I don't think that mattered. It's not that easy to find molasses in the UK so I dissolved a little dark brown sugar in hot water and that worked a treat. Will be making these over and over I'm sure.

Martha Stewart Member

Rating: Unrated

09/29/2013

                Just made this for the first time and it will definitely be made on a regular basis. I replaced the butter with coconut oil (at room temp.) and next time I make them, I will halve the salt. Thank you for a great winter cookie recipe, absolutely delicious.

Martha Stewart Member

Rating: Unrated

06/12/2013

                My husband and I had got to talking about molasses.  He suddenly remembered how much he missed molasses cookies that his mother used to make.  Upon searching the web we found this recipe.  I just finished baking them!  OH MY GOSH! This couldn't be a more perfect cookie.  I did pull them out right at 10 mins to keep the chewy....Thank you for sharing this recipe!

Martha Stewart Member

Rating: Unrated

04/10/2013

                Just made these. Could not be simpler or better. Used a 4 tablespoon ice cream scooper. Under baked - pulled at 10 mins. Cooled until firm.Used 2 rotating sheets.Sandwiched one scoop of premium vanilla between two cookies. I'll try pumpkin ice cream in fall. Cookie recipe is a keeper. Worth your time/effort...really!

Martha Stewart Member

Rating: Unrated

12/27/2012

                Yum Yum Yum!!!!!!!

Martha Stewart Member

Rating: Unrated

12/08/2012

                This recipe is a favorite in my family and at my office. Set a plate of these cookies out and they will disappear in the blink of an eye!

Martha Stewart Member

Rating: Unrated

11/26/2012

                A new family fave!  I made them exactly per the recipe with the exception of  making them a little larger.  Superb!  A little chewy in the center and crispy on the edges.

Martha Stewart Member

Rating: Unrated

11/21/2012

                Delicious!  Very sweet with that nice molasses undertone...I have facebooked and pinned it!  Keeper!

Martha Stewart Member

Rating: Unrated

10/04/2012

                I have used this recipe for the last 3 years. Love IT!...

Martha Stewart Member

Rating: Unrated

09/06/2012

                Made this recipe exactly as is, and the cookies were wonderful.  Not sure why it didn't work for others, but these cookies are delicious, and they are going in my holiday cookie file.

Martha Stewart Member

Rating: Unrated

12/22/2011

                My first attempt at baking this cookie was very disappointing.  I won't use this recipe again.  It was not sweet enough to be added to my Christmas cookie swap!

Martha Stewart Member

Rating: Unrated

12/11/2011

                Just took a test batch out of the oven.  These are excellent!!  I replaced the white sugar with light brown sugar.  I also ground up crystallized ginger in the blender and placed in the center of each cookie, then rolled in red and green sugars.  Baked at 350 for 5 minutes and rotated the tray.  Baked another 4 minutes, they were starting to get really brown.  Let them rest for 5 minutes.  My husband really loved them.  Not too sweet, but really tasty!!

Martha Stewart Member

Rating: Unrated

12/11/2011

                I have been making these cookies for the past couple of years. These are a Christmas staple in my home.

Martha Stewart Member

Rating: Unrated

12/09/2011

                I just finished baking the last batch of these cookies. They are wonderful with a cup of tea or coffee. The whole house smells good too!

Martha Stewart Member

Rating: Unrated

10/23/2011

                These are, without a doubt, among the sexiest cookies I've ever tasted.  I added a few more spices: 1/2 tsp cardamom, generous 1/4 tsp of cloves, and 1/4 tsp of cayenne (but I couldn't taste it.  Another reader added a full tsp and that seems the perfect amount for some heat).  Be sure to use fresh grated nutmeg and blackstrap molasses for the best flavor.  You might as well just make a double batch because you'll miss these cookies when they're gone!

Martha Stewart Member

Rating: Unrated

08/01/2011

                These are amazing cookies!! Easily the best cookies I have ever made. My family enjoyed these cookies more than any other cookies I have ever made, and I've made a lot of cookies!

Martha Stewart Member

Rating: Unrated

02/18/2011

                Awesome!  Smells heavenly baking in the oven.  I used colored sugar to make them pretty.  I made these for a dinner party and also sent some to a nephew in college.  Happy faces, thumbs up, all around.  I followed the recipe, kept my dough cold between baking...this is one crowd pleasing cookie.  A perfect cookie.

Martha Stewart Member

Rating: Unrated

01/16/2011

                Thanks sararin and edark for the extra details on an awesome cookie!  These are so great - everyone loves them!  Here are my tricks to add to yours. I used 1/2 brown sugar for the sugar that gets creamed.  I also added one teaspoon of ginger, and 1/2 tsp of allspice-the ginger rocks it!  I bake them 14 minutes at first, and the later sheets for 13 (when the oven is hot and moist from baking),,,that extra minute or two really brings out the ginger and still chewy middle, crispy edge. Enjoy!

Martha Stewart Member

Rating: Unrated

12/26/2010

                These are the BEST cookies I have ever tasted! I don't even like molasses and these are amazing! My whole family loves them and I give them out all the time. Awesome recipe.

Martha Stewart Member

Rating: Unrated

12/23/2010

                I love this recipe! Try substituting 1/2 a cup of organic brown sugar for regular and it taste just as good.

Martha Stewart Member

Rating: Unrated

12/22/2010

                I used a sm. cookie scoop  to measure then rolled in sugar and baked for 14 minutes-crispy edge soft center. they taste great the whole family loved them. the molasses flavor isn't strong

Martha Stewart Member

Rating: Unrated

12/19/2010

                Overall, the flavor of these cookies is amazing. However, you really need to watch the size of balls that you make as I learned the hard way. Mine spread so thin that they pretty much all crumbled as I tried to put them on the cooling racks. Disappointing, but I'm willing to give this recipe another try.

Martha Stewart Member

Rating: Unrated

12/18/2010

                I saw Martha S. make these on her show and they didn't look like the picture and when I made them they looked like the ones Martha made. If you follow the recipe they turn out much smaller and thicker which helps with the chewiness. Martha advices switching the cookie tray half-way through the baking time to help get the crackling more even. They are easy to make and a big hit with my family!

Martha Stewart Member

Rating: Unrated

12/17/2010

                I followed the recipe as written except I added 1/2t ground ginger.  They turned out perfectly at 11 minutes at 350 degrees.  I used my regular bake setting instead of the convection bake setting on my oven.  I didn't have to chill the dough at all.  It was a little soft, but didn't stick to my hands. This will be a regular favorite cookie of mine for sure.  Thanks for the recipe.

Martha Stewart Member

Rating: Unrated

12/17/2010

                If you don't want the cookies to spread out so much, use 1/2 cup Butter Crisco and 1/4 cup butter.  Chill the dough then scoop (or pinch) and roll into balls.  Chilling the dough will develop the flavors and it will be firmer when you are rolling it.  I like to roll the dough balls in turbinado sugar before baking so the cookies have some crunch and sparkle to them.

Martha Stewart Member

Rating: Unrated

12/15/2010

                These cookies have become my new signature Holiday Cookie!  Everyone looks forward to them!  I make several batches and freeze the dough to have it on hand!  This year I want to try to use a cookie stamp in a holiday theme to see how they come out! Best cookie ever!

Martha Stewart Member

Rating: Unrated

12/14/2010

                These cookies are truly amazing - just the right spicyness, crispy outside and yummy chewyness inside - perfect combination of texture and flavor. I covered the cookies in turbinado sugar - looked very pretty

Martha Stewart Member

Rating: Unrated

12/13/2010

                I try not to bake these cookies too often.  This is the ONLY cookie I make that I can not stop after 1 cookie.  They are chewey but you do have to watch the baking time.  I will try the 11 minutes. Christmas is one of the times I give in and make these.  Everyone who eats these compliments me.  They really are that good.

Martha Stewart Member

Rating: Unrated

12/10/2010

                I actually used brown sugar instead and they turned out more plump rather then flat.  I've baked these both ways (because they are so amazing) and found that brown sugar is great!  Happy baking everyone!!

Martha Stewart Member

Rating: Unrated

11/30/2010

                These are so amazing! Very easy. The person who recommended 11 mins...you were so right! Nicely done! Make sure you roll your balls no bigger than stated. Even a bit smaller. You end up with a plump chewy cooking!!! YUMMY!

Martha Stewart Member

Rating: Unrated

11/11/2010

                This recipe was wonderful! My  husband now thinks I should be a baker. I used my food processor for the dough - makes the perfect consistency (needs to cool in the fridge for 5 min before pinching). Using a table spoon to pinch off the dough makes them all the same size so they bake evenly. LOVED THEM!

Martha Stewart Member

Rating: Unrated

11/09/2010

                I was very dissappointed.  Spread out too thin and not as chewy as the recipe claims.  Won't make them again.

Martha Stewart Member

Rating: Unrated

08/09/2010

                Amazing cookies! They were so tender and chewy! Next time, I am adding a bit of ground ginger though...

Martha Stewart Member

Rating: Unrated

07/28/2010

                This is to lpresley. I have made several recipes for molasses cookies. So far, in my experience anyway, they all spread a lot. I have tried chilling them but they still spread. I think its as much a trait of the cookie as hash marks for peanut butter cookies. This is to Mayson, just as I have yet to see a molasses cookie that does not spread I have yet to see one that turns out crisp, as long as you dont overbake.I have noticed these are very forgiving so if you dont burn they should be chewy.

Martha Stewart Member

Rating: Unrated

03/17/2010

                Are these really chewy as the name promises?  I am searching for a recipe that produces the chewy, ginger/molasses-y tasting cookies I find in coffee shops.  I have tried different recipes at home, but they always turn out to be crisp "dunking cookies".

Martha Stewart Member

Rating: Unrated

12/23/2009

                What am I doing wrong?  Each time I put a batch into the oven they spread like crazy.  I tried putting them into the fridge to firm, but once they were in the oven they spread.  Any suggestions?

Martha Stewart Member

Rating: Unrated

12/23/2009

                These cookies are crazy good!  Easy to make too!

Martha Stewart Member

Rating: Unrated

12/16/2009

                I can't stop eating these cookies!  Fabulous!

Martha Stewart Member

Rating: Unrated

12/08/2009

                These are AMAZING!  Thanks for the reviews, it allows me to get a great cookie.  Thanks Martha.  tp

Martha Stewart Member

Rating: Unrated

10/10/2009

                These are super easy and super yummy! Thanks for the great recipe!

Martha Stewart Member

Rating: Unrated

09/05/2009

                These are in my top 5 best cookies. We have a bakery in our small town that is famous for theirs and when I make these I get comments that they are much better!

Martha Stewart Member

Rating: Unrated

06/06/2009

                yum!!! these cookies taste delicious! we made lots and froze them to make them last longer!

Martha Stewart Member

Rating: Unrated

04/29/2009

                these are really good and easy to make!

Martha Stewart Member

Rating: Unrated

03/08/2009

                This is one of my favorite cookie recipes out there! I follow the recipe exactly, only I take the cookies out after 11 minutes on the nose. This keeps the cookies thick, chewy and moist. They are a real crowd-pleaser. People just keep coming back for more and more.

Martha Stewart Member

Rating: Unrated

12/27/2008

                These  had a nice flavor.  I did add some ginger and a pinch of cloves.  They do stay chewy, but be sure not to overbake them.   They are a very thin, flat cookie.  I kinda prefer a puffier one.

Martha Stewart Member

Rating: Unrated

12/24/2008

                these were great...I tried them with some cream cheese icing and they were even better

Martha Stewart Member

Rating: Unrated

12/22/2008

                Awesome cookies! The first molasses cookie recipe I tried yesterday was a flop--after the first batch cooked, I threw the rest of the dough in the trash......and came here. This was the first recipe to pop up, and I had all the ingredients, so I gave it a shot.  Mine crackled beautifully. I got just under 36 cookies. The only change I made was adding a half tsp of ground cloves. Yummmmmm!

Martha Stewart Member

Rating: Unrated

12/22/2008

                One more thing: mine didn't "crackle" like the recipe said they would. I did bake them one sheet at a time, but they remained smooth with a crispy edge and chewy center. Anyone else had this minor "problem?"

Martha Stewart Member

Rating: Unrated

12/22/2008

                These are great. I accidentally put the whole 1 1/2 cups of sugar into the batter, but in the end I thought they were perfect. I don't like a really sweet cookie, so maybe they would have been better if I had followed the recipe better, but the bottom line is that they are delicious! I might add some ginger to give them a kick next time (like a gingersnap), but all my friends just love them they way they are.

Martha Stewart Member

Rating: Unrated

12/17/2008

                Oh My Gosh!  These are soooo good we couldn't leave them alone.  Didn't change a thing and they turned out perfect!!  Really easy to make too.  Thanks Martha!

Martha Stewart Member

Rating: Unrated

12/17/2008

                These are so delicious--just enough molasses flavor. They are very easy to make, and everyone loved them.

Martha Stewart Member

Rating: Unrated

12/14/2008

                These cookies are a hit!  Everyone who tries them loves them.  I use coarse sanding sugar instead of regular sugar for rolling them in so they are a little crunchier and they sparkle!  Definitely a keeper I'll make for years :)
                It is a pain to cook them one sheet at a time, however.

Martha Stewart Member

Rating: Unrated

12/11/2008

                After trying a few molasses/ginger cookie recipes, this is the one I kept.  They are delicious and always come out great.

Martha Stewart Member

Rating: Unrated

12/09/2008

                Where can you find small jars like the one in the picture?

Martha Stewart Member

Rating: Unrated

11/06/2008

                These cookies are totally awesome!  They don't look like much and are a bit fussy (rolling out the cookies and rolling them in sugar) but they really are good.  Don't change the recipe they don't require any tweaking!

Martha Stewart Member

Rating: Unrated

10/21/2008

                These cookie are YUMMY!!! I made a dozen and froze the rest to start my christmas cookie trays. I ended up having to make a whole other batch because my whole family devoured the first dozen and were craven more a few days later. With the second batch, I made ice cream sandwiches with them filled with pumpkin ice cream...awesome!!!

Martha Stewart Member

Rating: Unrated

07/11/2008

                These cookies are good.  I used a cookie dough scoop (it measures 1 tablespoon) and the recipe made closer to four dozen cookies.

Martha Stewart Member

Rating: Unrated

05/09/2008

                These cookies are PERFECT and so easy to make. I wouldn't change a thing about this recipe and what I like the most is that they are universally liked. They are subtle yet delicious.

Martha Stewart Member

Rating: Unrated

03/13/2008

                So I've made these cookies twice now and they are amazing. The first time I used raw sugar instead of white and they didn't spread out (same thing happened to lttl_kim--she used Splenda instead of white sugar), and the second time I made them I did the recipe with white sugar and it worked out perfectly. Both variations of the cookie (thick and thin) were delicious, but as far as aesthetics go, use the white sugar for a prettier cookie. I also rolled mine in raw sugar for a nicer look.

Martha Stewart Member

Rating: Unrated

03/12/2008

                I love these cookies, i made them dozens of times while i was living in england and they came out perfectly delicious. i live in bermuda now, made the cookies last week, and they came out AWFUL - they didn't spread/crackle and were hard as rocks. any thoughts? I noticed the molasses was a bit thinner than im used to, but other than that i can't think of anything.

Martha Stewart Member

Rating: Unrated

02/26/2008

                These cookies are totally AWESOME!  Everyone that has had them love them.  Time consuming with having to roll them in a ball and then in sugar but worth it.  Maybe they didn't spread out because of the Splenda?  Not sure because I used sugar and have not had any problems.  Crispy and chewy.

Martha Stewart Member

Rating: Unrated

12/24/2007

                I think I did something wrong - when I made them, the cookies did not spread out and flatten.  They stayed as little balls or whatever shape you put on the tray before baking.  
                Also, I substituted the sugar with spenda - could this be the reason they did not spread out?
                Any other suggestions?

Martha Stewart Member

Rating: Unrated

12/21/2007

                I think these are fantastic. I follow the recipe to the T, but under bake them slightly. I use one of those air cushioned cookie pans. They stay moist and chewy for days. EVERYONE loves them and I find myself making them again and again. My favorite cookie!

Martha Stewart Member

Rating: Unrated

12/12/2007

                These cookies are delicious!  When my stepson was stationed in Iraq last year at Christmas-time, these were the cookies he asked me to make for him.  I sent 2 batches.

Martha Stewart Member

Rating: 5 stars

12/14/2018

                Loved this recipe! Cookies came out perfectly when I took them out after 10 minutes.

Rating: 5 stars

11/21/2018

                This recipe always gets compliments from all ages, including grandkids.

Rating: 5 stars

01/05/2018

                The perfect cookie, just made a double batch, increased the cinnamon to a heaping spoonful ditto the nutmeg. I think I make them too big, not as many as stated, but perfect anyway... can you make cookies too big??

Rating: 5 stars

12/18/2017

                These are the best cookies! Slightly crunchy around the edges and soft in the middle.  Every time we make these cookies we are asked for the recipe.

Rating: 5 stars

12/11/2017

                Very good cookies!  I intend to make these again.  The texture is dead-on for what I expect from a molasses cookie: uniformly thin with light crispiness to the edges and bottom while remaining dense and chewy in the center.  These spread into nearly perfect circles with a wonderfully crackled top while baking.  The flavor is very buttery, mildly spicy, and sweet with an ever-so-faintly salty counterpoint to the sweetness.  For my personal tastes, however, I prefer a more intense spiciness.  In my next batch I will certainly punch up the spices (likely doubling) and will maybe add some ginger.

Rating: 5 stars

12/26/2016

                I doubled this recipe to make for family members. We were under a time crunch and rushing. Although, these were the easiest of the three cookies to make. The cookies took only about 5-8 min. The ingredients were very basic, but they turned out wonderful. The cookies were full of spice and deliciously chewy. Although after a while, they did harden quite a bit, but that didn't bother me as much. I really recommend to new bakers and wants to try something new. Great recipe!!

Rating: Unrated

01/17/2016

                Not only were the cookies delicious but making them was super easy!  This recipe has been saved and will be used again and again!

Rating: Unrated

10/20/2015

                I followed the recipe perfectly however my cookies turned out slightly salty and they puffed up and became rock hard... Any idea what I did wrong?

Rating: 5 stars

01/01/2015

                A new favorite.  Made them when another recipe didn't work out. Glad I did!! The person I made them for insisted I make them again when we had a cookie exchange for Christmas.  Super easy and flavorful.

Rating: 4 stars

12/07/2014

                one of our go-to favs. use  farmer's eggs, and they lend light, fluffiness to the middle. also, i add fresh (not dried) ground ginger. teaspoon? yummo! definitely give these the full 15 minutes of baking.

Rating: 4 stars

Rating: Unrated

12/04/2014

                Has anyone tried this with margarine? There are dairy intolerant people in the family and I'm looking for a good dairy free molasses spice cookie recipe.

Rating: Unrated

11/23/2014

                Delicious! Made the recipe gluten free using Arrowhead Mills Gluten Free All Purpose Baking Mix.  I'll likely double the recipe next time.

Rating: Unrated

11/16/2014

                I made these two Christmases ago as a gift for everyone in my rather large family. Last year I didn't and I had an aunt ask me why. These are so good I'm in the process of doing the math for 44 dozen right now (family, cookie exchange and kids' teachers and bus drivers). If I don't make these, people get angry, they're that good!

Rating: Unrated

02/20/2014

                Chewy center and crisp outside are great.   I made these for someone else but fell in love with them even though I would put myself in the chocolate cookie category.     I spaced 3" apart  and only cooked one sheet at a time as directed.   The cookies were perfect each time.  I also put dough in fridge between batches making it easier and less sticking when rolling the dough into balls.   Enjoy.

Rating: 5 stars

11/23/2013

                These have been an all-time family favorite for years. However, we recently and to go gluten & dairy free (GFCF). So, this year I am going to try to make these GFCF and see how they turn out! Wish me luck & I will re-post with an update soon.  Peace!

Rating: Unrated

10/27/2013

                These are SO good! Exactly what you need in a cookie, a good crunch on the outside and soft in the middle. I didn't have enough sugar so didn't coat mine but I don't think that mattered. It's not that easy to find molasses in the UK so I dissolved a little dark brown sugar in hot water and that worked a treat. Will be making these over and over I'm sure.

Rating: Unrated

09/29/2013

                Just made this for the first time and it will definitely be made on a regular basis. I replaced the butter with coconut oil (at room temp.) and next time I make them, I will halve the salt. Thank you for a great winter cookie recipe, absolutely delicious.

Rating: Unrated

06/12/2013

                My husband and I had got to talking about molasses.  He suddenly remembered how much he missed molasses cookies that his mother used to make.  Upon searching the web we found this recipe.  I just finished baking them!  OH MY GOSH! This couldn't be a more perfect cookie.  I did pull them out right at 10 mins to keep the chewy....Thank you for sharing this recipe!

Rating: Unrated

04/10/2013

                Just made these. Could not be simpler or better. Used a 4 tablespoon ice cream scooper. Under baked - pulled at 10 mins. Cooled until firm.Used 2 rotating sheets.Sandwiched one scoop of premium vanilla between two cookies. I'll try pumpkin ice cream in fall. Cookie recipe is a keeper. Worth your time/effort...really!

Rating: Unrated

12/27/2012

                Yum Yum Yum!!!!!!!

Rating: Unrated

12/08/2012

                This recipe is a favorite in my family and at my office. Set a plate of these cookies out and they will disappear in the blink of an eye!

Rating: Unrated

11/26/2012

                A new family fave!  I made them exactly per the recipe with the exception of  making them a little larger.  Superb!  A little chewy in the center and crispy on the edges.

Rating: Unrated

11/21/2012

                Delicious!  Very sweet with that nice molasses undertone...I have facebooked and pinned it!  Keeper!

Rating: Unrated

10/04/2012

                I have used this recipe for the last 3 years. Love IT!...

Rating: Unrated

09/06/2012

                Made this recipe exactly as is, and the cookies were wonderful.  Not sure why it didn't work for others, but these cookies are delicious, and they are going in my holiday cookie file.

Rating: Unrated

12/22/2011

                My first attempt at baking this cookie was very disappointing.  I won't use this recipe again.  It was not sweet enough to be added to my Christmas cookie swap!

Rating: Unrated

12/11/2011

                Just took a test batch out of the oven.  These are excellent!!  I replaced the white sugar with light brown sugar.  I also ground up crystallized ginger in the blender and placed in the center of each cookie, then rolled in red and green sugars.  Baked at 350 for 5 minutes and rotated the tray.  Baked another 4 minutes, they were starting to get really brown.  Let them rest for 5 minutes.  My husband really loved them.  Not too sweet, but really tasty!!  


                    
                I have been making these cookies for the past couple of years. These are a Christmas staple in my home.

Rating: Unrated

12/09/2011

                I just finished baking the last batch of these cookies. They are wonderful with a cup of tea or coffee. The whole house smells good too!

Rating: Unrated

10/23/2011

                These are, without a doubt, among the sexiest cookies I've ever tasted.  I added a few more spices: 1/2 tsp cardamom, generous 1/4 tsp of cloves, and 1/4 tsp of cayenne (but I couldn't taste it.  Another reader added a full tsp and that seems the perfect amount for some heat).  Be sure to use fresh grated nutmeg and blackstrap molasses for the best flavor.  You might as well just make a double batch because you'll miss these cookies when they're gone!

Rating: Unrated

08/01/2011

                These are amazing cookies!! Easily the best cookies I have ever made. My family enjoyed these cookies more than any other cookies I have ever made, and I've made a lot of cookies!

Rating: Unrated

02/18/2011

                Awesome!  Smells heavenly baking in the oven.  I used colored sugar to make them pretty.  I made these for a dinner party and also sent some to a nephew in college.  Happy faces, thumbs up, all around.  I followed the recipe, kept my dough cold between baking...this is one crowd pleasing cookie.  A perfect cookie.

Rating: Unrated

01/16/2011

                Thanks sararin and edark for the extra details on an awesome cookie!  These are so great - everyone loves them!  Here are my tricks to add to yours. I used 1/2 brown sugar for the sugar that gets creamed.  I also added one teaspoon of ginger, and 1/2 tsp of allspice-the ginger rocks it!  I bake them 14 minutes at first, and the later sheets for 13 (when the oven is hot and moist from baking),,,that extra minute or two really brings out the ginger and still chewy middle, crispy edge. Enjoy!

Rating: Unrated

12/26/2010

                These are the BEST cookies I have ever tasted! I don't even like molasses and these are amazing! My whole family loves them and I give them out all the time. Awesome recipe.

Rating: Unrated

12/23/2010

                I love this recipe! Try substituting 1/2 a cup of organic brown sugar for regular and it taste just as good.

Rating: Unrated

12/22/2010

                I used a sm. cookie scoop  to measure then rolled in sugar and baked for 14 minutes-crispy edge soft center. they taste great the whole family loved them. the molasses flavor isn't strong

Rating: Unrated

12/19/2010

                Overall, the flavor of these cookies is amazing. However, you really need to watch the size of balls that you make as I learned the hard way. Mine spread so thin that they pretty much all crumbled as I tried to put them on the cooling racks. Disappointing, but I'm willing to give this recipe another try.

Rating: Unrated

12/18/2010

                I saw Martha S. make these on her show and they didn't look like the picture and when I made them they looked like the ones Martha made. If you follow the recipe they turn out much smaller and thicker which helps with the chewiness. Martha advices switching the cookie tray half-way through the baking time to help get the crackling more even. They are easy to make and a big hit with my family!

Rating: Unrated

12/17/2010

                I followed the recipe as written except I added 1/2t ground ginger.  They turned out perfectly at 11 minutes at 350 degrees.  I used my regular bake setting instead of the convection bake setting on my oven.  I didn't have to chill the dough at all.  It was a little soft, but didn't stick to my hands. This will be a regular favorite cookie of mine for sure.  Thanks for the recipe.  


                    
                If you don't want the cookies to spread out so much, use 1/2 cup Butter Crisco and 1/4 cup butter.  Chill the dough then scoop (or pinch) and roll into balls.  Chilling the dough will develop the flavors and it will be firmer when you are rolling it.  I like to roll the dough balls in turbinado sugar before baking so the cookies have some crunch and sparkle to them.

Rating: Unrated

12/15/2010

                These cookies have become my new signature Holiday Cookie!  Everyone looks forward to them!  I make several batches and freeze the dough to have it on hand!  This year I want to try to use a cookie stamp in a holiday theme to see how they come out! Best cookie ever!

Rating: Unrated

12/14/2010

                These cookies are truly amazing - just the right spicyness, crispy outside and yummy chewyness inside - perfect combination of texture and flavor. I covered the cookies in turbinado sugar - looked very pretty

Rating: Unrated

12/13/2010

                I try not to bake these cookies too often.  This is the ONLY cookie I make that I can not stop after 1 cookie.  They are chewey but you do have to watch the baking time.  I will try the 11 minutes. Christmas is one of the times I give in and make these.  Everyone who eats these compliments me.  They really are that good.

Rating: Unrated

12/10/2010

                I actually used brown sugar instead and they turned out more plump rather then flat.  I've baked these both ways (because they are so amazing) and found that brown sugar is great!  Happy baking everyone!!

Rating: Unrated

11/30/2010

                These are so amazing! Very easy. The person who recommended 11 mins...you were so right! Nicely done! Make sure you roll your balls no bigger than stated. Even a bit smaller. You end up with a plump chewy cooking!!! YUMMY!

Rating: Unrated

11/11/2010

                This recipe was wonderful! My  husband now thinks I should be a baker. I used my food processor for the dough - makes the perfect consistency (needs to cool in the fridge for 5 min before pinching). Using a table spoon to pinch off the dough makes them all the same size so they bake evenly. LOVED THEM!

Rating: Unrated

11/09/2010

                I was very dissappointed.  Spread out too thin and not as chewy as the recipe claims.  Won't make them again.

Rating: Unrated

08/09/2010

                Amazing cookies! They were so tender and chewy! Next time, I am adding a bit of ground ginger though...

Rating: Unrated

07/28/2010

                This is to lpresley. I have made several recipes for molasses cookies. So far, in my experience anyway, they all spread a lot. I have tried chilling them but they still spread. I think its as much a trait of the cookie as hash marks for peanut butter cookies. This is to Mayson, just as I have yet to see a molasses cookie that does not spread I have yet to see one that turns out crisp, as long as you dont overbake.I have noticed these are very forgiving so if you dont burn they should be chewy.

Rating: Unrated

03/17/2010

                Are these really chewy as the name promises?  I am searching for a recipe that produces the chewy, ginger/molasses-y tasting cookies I find in coffee shops.  I have tried different recipes at home, but they always turn out to be crisp "dunking cookies".

Rating: Unrated

12/23/2009

                What am I doing wrong?  Each time I put a batch into the oven they spread like crazy.  I tried putting them into the fridge to firm, but once they were in the oven they spread.  Any suggestions?  


                    
                These cookies are crazy good!  Easy to make too!

Rating: Unrated

12/16/2009

                I can't stop eating these cookies!  Fabulous!

Rating: Unrated

12/08/2009

                These are AMAZING!  Thanks for the reviews, it allows me to get a great cookie.  Thanks Martha.  tp

Rating: Unrated

10/10/2009

                These are super easy and super yummy! Thanks for the great recipe!

Rating: Unrated

09/05/2009

                These are in my top 5 best cookies. We have a bakery in our small town that is famous for theirs and when I make these I get comments that they are much better!

Rating: Unrated

06/06/2009

                yum!!! these cookies taste delicious! we made lots and froze them to make them last longer!

Rating: Unrated

04/29/2009

                these are really good and easy to make!

Rating: Unrated

03/08/2009

                This is one of my favorite cookie recipes out there! I follow the recipe exactly, only I take the cookies out after 11 minutes on the nose. This keeps the cookies thick, chewy and moist. They are a real crowd-pleaser. People just keep coming back for more and more.

Rating: Unrated

12/27/2008

                These  had a nice flavor.  I did add some ginger and a pinch of cloves.  They do stay chewy, but be sure not to overbake them.   They are a very thin, flat cookie.  I kinda prefer a puffier one.

Rating: Unrated

12/24/2008

                these were great...I tried them with some cream cheese icing and they were even better

Rating: Unrated

12/22/2008

                Awesome cookies! The first molasses cookie recipe I tried yesterday was a flop--after the first batch cooked, I threw the rest of the dough in the trash......and came here. This was the first recipe to pop up, and I had all the ingredients, so I gave it a shot.  Mine crackled beautifully. I got just under 36 cookies. The only change I made was adding a half tsp of ground cloves. Yummmmmm!  


                    
                One more thing: mine didn't "crackle" like the recipe said they would. I did bake them one sheet at a time, but they remained smooth with a crispy edge and chewy center. Anyone else had this minor "problem?"  


                    
                These are great. I accidentally put the whole 1 1/2 cups of sugar into the batter, but in the end I thought they were perfect. I don't like a really sweet cookie, so maybe they would have been better if I had followed the recipe better, but the bottom line is that they are delicious! I might add some ginger to give them a kick next time (like a gingersnap), but all my friends just love them they way they are.

Rating: Unrated

12/17/2008

                Oh My Gosh!  These are soooo good we couldn't leave them alone.  Didn't change a thing and they turned out perfect!!  Really easy to make too.  Thanks Martha!  


                    
                These are so delicious--just enough molasses flavor. They are very easy to make, and everyone loved them.

Rating: Unrated

12/14/2008

                These cookies are a hit!  Everyone who tries them loves them.  I use coarse sanding sugar instead of regular sugar for rolling them in so they are a little crunchier and they sparkle!  Definitely a keeper I'll make for years :)
                It is a pain to cook them one sheet at a time, however.

Rating: Unrated

12/11/2008

                After trying a few molasses/ginger cookie recipes, this is the one I kept.  They are delicious and always come out great.

Rating: Unrated

12/09/2008

                Where can you find small jars like the one in the picture?

Rating: Unrated

11/06/2008

                These cookies are totally awesome!  They don't look like much and are a bit fussy (rolling out the cookies and rolling them in sugar) but they really are good.  Don't change the recipe they don't require any tweaking!

Rating: Unrated

10/21/2008

                These cookie are YUMMY!!! I made a dozen and froze the rest to start my christmas cookie trays. I ended up having to make a whole other batch because my whole family devoured the first dozen and were craven more a few days later. With the second batch, I made ice cream sandwiches with them filled with pumpkin ice cream...awesome!!!

Rating: Unrated

07/11/2008

                These cookies are good.  I used a cookie dough scoop (it measures 1 tablespoon) and the recipe made closer to four dozen cookies.

Rating: Unrated

05/09/2008

                These cookies are PERFECT and so easy to make. I wouldn't change a thing about this recipe and what I like the most is that they are universally liked. They are subtle yet delicious.

Rating: Unrated

03/13/2008

                So I've made these cookies twice now and they are amazing. The first time I used raw sugar instead of white and they didn't spread out (same thing happened to lttl_kim--she used Splenda instead of white sugar), and the second time I made them I did the recipe with white sugar and it worked out perfectly. Both variations of the cookie (thick and thin) were delicious, but as far as aesthetics go, use the white sugar for a prettier cookie. I also rolled mine in raw sugar for a nicer look.

Rating: Unrated

03/12/2008

                I love these cookies, i made them dozens of times while i was living in england and they came out perfectly delicious. i live in bermuda now, made the cookies last week, and they came out AWFUL - they didn't spread/crackle and were hard as rocks. any thoughts? I noticed the molasses was a bit thinner than im used to, but other than that i can't think of anything.

Rating: Unrated

02/26/2008

                These cookies are totally AWESOME!  Everyone that has had them love them.  Time consuming with having to roll them in a ball and then in sugar but worth it.  Maybe they didn't spread out because of the Splenda?  Not sure because I used sugar and have not had any problems.  Crispy and chewy.

Rating: Unrated

12/24/2007

                I think I did something wrong - when I made them, the cookies did not spread out and flatten.  They stayed as little balls or whatever shape you put on the tray before baking.  
                Also, I substituted the sugar with spenda - could this be the reason they did not spread out?
                Any other suggestions?

Rating: Unrated

12/21/2007

                I think these are fantastic. I follow the recipe to the T, but under bake them slightly. I use one of those air cushioned cookie pans. They stay moist and chewy for days. EVERYONE loves them and I find myself making them again and again. My favorite cookie!

Rating: Unrated

12/12/2007

                These cookies are delicious!  When my stepson was stationed in Iraq last year at Christmas-time, these were the cookies he asked me to make for him.  I sent 2 batches.

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