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!

Yum Yum Yum!!!!!!!

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!

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.

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

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

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.

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!

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.

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!

Also, MadeleineC, your blog is great! I got the baking bug last year when I was in grad school too. It's the perfect thing to relax and clear your mind. Anyway. Happy blogging!

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!

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!

I adore these cookies and make them all the time. They're easy, delicious, and beautiful. They're great to dip in coffee or black tea, but they also serve as the basis of one of my favorite desserts: Bananas, Caramel, and Cream. You can see this link to Kitchen in the Yard for photos and directions on how to make it:
http://gradkitchen.blogspot.com/

I adore these cookies and make them all the time. They're easy, delicious, and beautiful. They're great to dip in coffee or black tea, but they also serve as the basis of one of my favorite desserts: Bananas, Caramel, and Cream. You can see this link for photos and directions on how to make it:

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.

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!

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.

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

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

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.

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!

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.

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!

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

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.

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!!

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!

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!

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

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

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.

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".

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!

I can't stop eating these cookies! Fabulous!

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

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

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!

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

these are really good and easy to make!

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.

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.

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

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.

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.

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.

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

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

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!

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!!!

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

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.

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.

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.

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.

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.

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?

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!

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.