Comments on: Molasses Cookies with Brown Butter Icing

By: bethcrd

bethcrd — Mon, 06 May 2013 17:36:27 +0000

These cookies are wonderful. My family has requested them constantly since I first made them! I omitted the cloves and reduced the ginger, that’s just my preference. For the icing, I added a bit more milk to make it thinner and “dipped” the tops of the cookies so it would make a thin layer…just the right amount of sweetness. I made mine fairly large and they stay moist for quite a while. Thanks for sharing!

By: Thisgrandmascookin

Thisgrandmascookin — Wed, 07 Dec 2011 15:34:36 +0000

These are so good, they however don’t stay soft long. The frosting is almost too sweet, but the browned butter makes up for it.

By: Sherry

Sherry — Thu, 09 Dec 2010 01:16:20 +0000

So yummy! And the recipe actually makes about 60 average cookies (Probably 30 large ones) A must try!

By: Sherry

Sherry — Thu, 09 Dec 2010 01:14:51 +0000

SOOOOO yummy (oh and they are soft and chewy! yum!)

By: pinkychris

pinkychris — Mon, 06 Dec 2010 18:24:28 +0000

Wonderful cookies. Turned out great. I already reviewed in the comment section.

By: pinkychris

pinkychris — Mon, 06 Dec 2010 18:23:12 +0000

Three words for these cookies, yum yum yum. I made these over the weekend and they turned out great. My first batch burned so I lowered my oven temperature and decided to not grease the pan and I watched them like a hawk. Then I made the icing and tried one warm from the oven with icing and oh boy they were delicious! I also rolled them like you said but then pressed them down with a glass so they would not be dome like. Again, great cookies! They are soft cookies to the person above.

By: annette1

annette1 — Tue, 23 Nov 2010 23:37:17 +0000

Are these soft cookies or crunchy?