Aw, gee, thanks. Now that is one ringing endorsement!

I love 'em, but I love all spicy/molasses type cookies. Since it's 41F here right now, with frost advisories, I'd say autumn has come to Michigan too. Definitely time for molasses cookies, they're also Makayla's favorite.

I'm just so glad you liked them, Erin!

Annie

They're like crack. I have to keep them in the freezer or I would eat the entire batch. Um...actually you CAN eat them frozen but shhhhhhhhh, don't tell my family. That must be why the batch in the freezer is slowly dwindling.

Yeah. They're bad news. You think, why worry? They can't be that good. But they ARE. And they remain chewy while frozen and are perfectly eatable in that state (until you hit a frozen chunk of ginger).

Those cookies are nothing but trouble. I think I'll make them. Thanks for the recipe, Annie, and thanks everyone for talking up these cookies until I tried them.

COuld someone post the recipe, please!?!

klseiverd, I just dug it up from the search. Search worked for once..lol.. I was going to ask too. Smiles.

Chewy Molasses Cookies
(Annie CF)

1 1/2 cups of shortening (I use half and half with butter, but all butter makes them too crispy for my taste)
1 cups granulated sugar
1 cup dark brown sugar
2 eggs
3/4 cup of dark molasses
4 1/2 cups flour
1 teaspoon salt
4 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon ground cloves
Chopped crystalized ginger, optional, to taste. I used about half a cup, finely chopped and wish I'd have used more but I love ginger
Coarse sugar or turbinado sugar for rolling

Cream the shortening and sugars. Add the molasses and eggs and mix until well blended. Sift the flour (yeah right, I don't, LOL) and measure 4 1/2 cups into a separate bowl. Add the spices, salt, and baking soda and whisk to combine. Turn the mixer to low or stir, and add the flour slowly until well mixed. Stir in the chopped ginger and chill the dough for at least an hour.

After the dough has chilled for an hour, roll tablespoonfuls of the dough into balls and roll the balls in the coarse sugar to completely coat. Place the dough balls about an inch apart on a greased or parchment-lined cookie sheet and bake for 12 to 15 minutes in a 350 degree oven.

The cookies will puff up and crack. When the cookies are done the cracks should still look a little wet, but the outside should look dry. They'll "fall" a little as they cool, let them sit a couple of minutes on the sheet before you try to move them to cooling racks.

Annie

Annie, what do you mean by "half and half with butter"?

I can answer that ?. half shortning and half butter.
I have made these also and love them.

Years ago I stopped by a friend's house and she was making molasses cookies -- I thought "yuck!" Tried one and I was hooked! One of my favorite cookies of all time -- I actually stopped making them because I would eat six cookies for breakfast.

I also roll mine in "Sugar in the Raw" before baking and they are awesome!

yes, laceyvail, it's half shortening and half butter. I like the butter flavor, but if you use all butter it changes the texture and they are more crispy and less chewy. Margarine doesn't work either, it's got to be shortening.

Yeah, I know , transfats, etc. but the texture isn't right without it.

Annie

I think I'll call them Annie's Crack Cookies from now on. LOL

You guys should've been here as Erin was writing her reply above. Numerous attempts and misspellings made her grumpy and she'd yell at me about how to spell something.

My favorite part - "And I sat down in the chair and stretched for a few minutes and I watched TV for another few minutes and I stretched again and I watched TV again so anyways my mom and I just wanted to tell you how delicious the cookies were."

Apparently stretching & watching TV are an integral part of eating good cookies in my household. At least for a 9-year-old girl they are, LOL!

Pat, if I ate four cookies I'd have to stretch too, just to give them room to settle, LOL, and then sit and watch TV for a while!

I coulda done it when I was 9 though...

Annie

FOUR cookies. I should be so lucky!!

Well, that explains why mine didn't look like Annie's. I never have shortening! Back to the store...

eileen, don't bother to buy the butter flavored shortening either, the taste is just artificial, not like butter at all!

Annie

I've tasted the butter flavor stuff. Long ago. I doubt it's gotten any better. I rarely buy oil either. It takes me forever to go through a bottle so I keep it in the frig. We are butter bakers here. I do need to have a can of Crisco though for those occasional uses. Frig again.

Posted this pic before but if the thread doesn't make you want to give these a try then maybe the photo will inspire you. BTW, I ate ALL of these in one afternoon.

{{gwi:1527745}}

Its Erin again and yesterday I found out that I have a new favorite treat besides brownies its ....... MOLASSES COOKIES!

Erin, Welcome to the Cooking Forum!

Next time you can make the cookies and then come and tell us how good they were, I'll bet they'll be even better when you make them yourself.

And now you've made me want to make some too. That happens a lot here.

Annie