Chewy Ginger Molasses Cookies

Good! Not super sweet in flavor but that's ok. Wish it had a bit more spice flavor, will try that next time. Definitely consider halving the recipe! The cookies could have been a little less flat; need to make sure dough stays cold while you form the dough balls and bake.

Excellent!

Bake for 11 min. Makes 4 dozen.

So so good. And it makes a lot- which means there's enough for me to munch on while each batch gets baked. Definitely making again

Made 96 cookies using a 1 tablespoon scooper.

Very good! Mine turned out less chewy and more puffed up than the picture, they hardened around the edges, but I did eyeball part of the flour measurement and probably added a tad too much. Regardless, the flavor is delicious and these were the perfect first batch to add to my holiday cookie jar!

I prefer my molasses cookies to be chewy instead of crunchy, so if you're like me, then this is your go-to recipe.

When I cut the sugar and make them smaller they get thicker and cakier. Follow the recipe and it should work best.

Love this recipe, but it is very difficult to double. Easier to make batches.

My kids love them egg nog.

I am very pleased with this recipe and how pretty they look! Hubby said these are not going to last long! That's a review right there! We tasted them probably within a half hour out of the oven, so it'll be interesting to see how the texture changes. It was moist inside but crisp outside.

Makes A LOT of cookies. Great taste especially if you love Molasses and ginger. Would be great for the holidays, especially when there is a crowd.

I altered the end part a bit by rolling all of the dough into a thick, long log and rolled it up in parchment paper and put it in the freezer. As needed, I cut off rounds and set them on the cookie sheet to defrost before baking.

These are so good! I even screwed up the recipe but mixing in the sugar with the dry ingredients instead of with the butter. I was able to get 72 cookies out of this because the balls I rolled were a bit smaller than an inch but I like making them a bit smaller. They were perfectly cooked at 10 mins from being chilled in the fridge as balls and the amount of flour was perfect for chewiness but maybe because I weighed my flour out instead. And definitely don’t get turned off by the amount of baking soda. It isn’t to salty at all with that much. Also you can still use salted butter but just cut back on your salt that you add in extra then. Lastly, I added a tsp of vanilla to the wet mix because why not.

Less flour to keep it chewy