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Chewy Molasses-Spice Cookies

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The holidays wouldn't be complete without a jar of these spice cookies.

Source: Everyday Food, December 2005
Total Time Prep Yield

Ingredients

Directions

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Reviews

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  • alyviamclean
    14 DEC, 2018
    Loved this recipe! Cookies came out perfectly when I took them out after 10 minutes.
    Reply
  • MS10438923
    5 JAN, 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??
    Reply
    • MS12543826
      28 NOV, 2018
      No, you can't :)
  • 5612917gnm
    21 NOV, 2018
    This recipe always gets compliments from all ages, including grandkids.
    Reply
  • tiffanylin531
    18 DEC, 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.
    Reply
  • anthonywilliamd
    11 DEC, 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.
    Reply
  • sofia_mayfield
    26 DEC, 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!!
    Reply
  • dz227
    17 JAN, 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!
    Reply
  • mpg060598hotma
    20 OCT, 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?
    Reply
    • MS11956623
      6 DEC, 2015
      That's sad...as I've never had this occur. Have you checked the temperature of your oven? Maybe it's running too hot. I know I have to watch mine over the years. I pull the cookies out when they still look soft (10-11 minutes), then let them sit on the baking tray for 5 minutes, then transfer to a cooking rack. Don't give up on these. They're pretty darn good. (I also add minced up crystalized ginger for an added kick.)
  • MS10270700
    1 JAN, 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.
    Reply
  • MS112593278
    7 DEC, 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.
    Reply

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