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.
1/2 cup milk
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