Comments on: Sparkling Chewy Molasses Cookies

By: Ruth M

Ruth M — Fri, 16 Jan 2009 16:25:18 +0000

When we lived in Maine, near Bangor, the women made a large soft molasses cookie to go with the pot of baked beans always hot on the stove. My father affectionately called these cookies "bootheels" cause that was about the size and shape and during mud season... the right color as well.

Any idea where I could find this recipe?

By: Salty

Salty — Thu, 08 Jan 2009 19:10:19 +0000

I made these in the kitchenaid while I had two processes going (pasta making and ice cream making) and with all the on and off mixing, sporatic adding, and eventual scopping- they came out great. Sooo good. And if a recipe can make it through my all-at-once kitchen process, it's a keeper.

By: chrissy

chrissy — Fri, 02 Jan 2009 15:28:28 +0000

Just wanted to let you know that I made these last night and they were so easy and turned out perfect! Must be a pretty foolproof recipe, I'm a very amateur baker. Definitely a keeper. Thank you for sharing this recipe!

By: Charm

Charm — Fri, 02 Jan 2009 07:54:44 +0000

am making these today to take to a friends house tomorrow... they are so delicious!!

By: Tina

Tina — Sun, 28 Dec 2008 19:11:55 +0000

I have made very similar cookies(and made dozens for this Christmas, of course)to these--called Molasses Crinkles in the old 1967 edition Fannie Farmer cookbook I have. My recipe calls for Crisco, instead of butter, which is actually a good thing because I am normally a cookie dough eater, but dough with Crisco instead of butter in it doesn't tempt me. I love how they miraculously turn out almost perfectly round when they are done, and they are so easy and tasty. I *might* have to try your/the Martha Stewart recipe sometime, though.

By: Mia

Mia — Thu, 25 Dec 2008 02:13:56 +0000

They're in the oven right now. They look great! Thanks for the recipe.

By: Kristen

Kristen — Tue, 23 Dec 2008 17:34:55 +0000

I made a similar recipe this weekend. It included black pepper in the dough, and I love a little hit of salt with my sweets so I added a few pinches of sea salt to the demerara sugar. It was very good.

By: Diane

Diane — Tue, 23 Dec 2008 03:11:55 +0000

Just made them - delish! Thanks much!

By: Nightfall

Nightfall — Mon, 22 Dec 2008 23:17:13 +0000

Yum! My 11 year old son devoured these things. I accidentally stuck in two whole sticks of butter instead of the 1 1/2 and they came out just fine.

By: megan

megan — Mon, 22 Dec 2008 18:27:55 +0000

Seanna - Sanding sugar has large crystals which are decorative. You can absolutely use regular granulated sugar for the outside, the original recipe does.

By: Seanna Lea

Seanna Lea — Mon, 22 Dec 2008 17:30:16 +0000

Those look really good.

I have to ask (even though I know google can tell me) what is the difference between sanding sugar and regular granulated sugar?

By: michelle

michelle — Mon, 22 Dec 2008 17:15:38 +0000

Those look delicious! And they are very fitting for the season, like a grown-up gingerbread.

By: greta

greta — Mon, 22 Dec 2008 17:15:24 +0000

mmm, i love these cookies. i've been using a similar recipe for about 10 yrs and have always been so pleased with how simple and pretty and incredibly delicious they are. for the record, i've always just used regular granulated sugar for the outside, and they come out just fine. yum!

By: adrienne

adrienne — Mon, 22 Dec 2008 14:12:59 +0000

Those are my favorite molasses cookies ever. I'm actually planning on making a double batch today for giving away! Yum...

By: dana mccauley

dana mccauley — Mon, 22 Dec 2008 14:08:00 +0000

Looks like you and I are kindred spirits when it comes to cookies! I made a similar recipe for my own sweet tray:

http://danamccauley.wordpress.com/2008/12/15/perfectionista-free-baking