THESE ARE SO SOFT!! I let them cool as directed (5min on the sheet then to wire rack) I only let them sit on the wire rack about 2 – 3 minutes and then I bagged them. I also dipped them in red and green sugar, just for holiday flare – THEY ARE TASTY TASTY TASTY!!
Perfect. Almost a tiny bit crusty on the outside, and soft inside. I used 1 tsp cinnamon, and I don’t use butter, so subbed my regular soft-tub margarine (NOT the reduced-fat kind!). I made the batter yesterday but didn’t have time to finish so refrigerated it until this afternoon and even with that, and my margarine, they were still perfect. Baked on convection bake at 335F for 16 minutes. I rolled them in a mix of regular white sugar and coarse green sugar before baking – makes a nice sparkly Christmas presentation. Thanks, Sal, for this delicious, easy, and forgiving recipe. It’ll definitely be a go-to cookie year round.
These have a very soft, silky, cake-like texture, and stay moist for days! They make nice small, round, domed cookies that don’t spread much. The spices are well balanced. I agree that they would benefit from a bit of a sweet punch from either rolling in sugar before baking, or a bit of a glaze afterwards. Definitely easy to put together, and definitely a keeper.
I think I’ve found my grandmother’s recipe with a few additions. My sisters loved them! I increased molasses by 1/3 cup. Be sure to set butter out to soften and I did use real butter. I increased ginger by just a little and also added a little salt and nutmeg. Refrigerate. Don’t use silpat. Definitely let cool before and after frosting with powdered sugar, salt and little can milk mixture. We loved my grandmother’s molasses cookies and this was how I remember them. Maybe next time I make them I’ll give it five stars. Just want to be sure.
This recipe was superb! Delicious cookies! HOWEVER, due to MY ineptitude, I am taking it out of my recipe book! I had a horrible time rolling the cookie dough into balls. Wet my hands…nope. Floured my hands….nope. Sugared my hands….nope. Finally used two spoons. The cookies were great, but I couldn’t make it work. My fault, I am sure….
These were good soft cookies. But they were to soft for my husband to dunk in his coffee. lol more for the rest of us!
I made this cookie exactly as the recipe called for, except added cloves. I also accidentally used cooking molasses rather than fancy molasses. While they turned out great, they were a little strong on the molasses taste. They go excellent with black dark roasted coffee though!
These cookies have a very strong molasses taste — too strong in my opinion. I also had trouble with the cookies holding their shape when they baked.
Ingredients:
1/2 cup milk
1 egg
1 cup molasses
1 tsp cinnamon
2 tsp baking soda
1/2 cup sugar
1 cup butter
4 cups flour
Directions:
Combine milk, egg, molasses, cinnamon and baking soda.
Stir well. Add sugar and butter.
Mix well and warm mixture in microwave for 40 seconds.
Add flour and mix well. Form into balls and place in rows in a greased baking dish.
Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted
into the center comes out clean.
Note:
add 1 cup raisins for Molasses Raisin Buns
Can also be made in muffins pans
Source :1krecipes.com
