Stephanie is the QUEEEEN of baking!! I made these (only 1 batch) for my family...lasted 1 day...diets out the window for these weight conscious fanatics...They LOVED me!!!!! Thank you Stephanie!! I salute all of your recipes because I have OCD and she leaves no chance for error! QUEEN!!
I made these today! They are great! I could not make nice looking balls, so I put the dough back in the fridge and later rolled it in 2" logs, and then cut them with dental floss. They looked and tasted great! No one here had ever heard of molasses cookies. I'm in Monterrey, Mexico.
I had a request for Molasses Cookies from a friend for his birthday and of course this is where I went to fine a recipe! The texture of the cookie paired with the sugar crystals that I rolled them in...YUMMM!!! Thank you :)
I just made a batch of these cookies and they are delicious! I've been trying to find the ultimate ginger molasses cookie and I think you've got it. The spices typically found in cookies of this nature are some combo of all or some of the following: ginger, cinnamon, cardamon, nutmeg, all spice and cloves but your combo of 2 parts ginger to 2 parts cinnamon to 1 part cloves is the "one". I've made one small change in the baking process. I find that refridgerated dough doesn't flatten out enough when baked resulting in a higher somewhat dryer cookie. I baked these at room temperature while the dough was still very soft and the result was a flatter, chewier cookie that's got a bit of crunchiness on the outer surface. 👍 Love your channel.
Made these today. I didn't have the ground cloves so I used Nutmeg instead. WOW! they turned out sooooooo good. Thanks for the recipe. Will be making more of these.
Mine were coming out so thin, I was almost tempted to just use them as post-it notes. I gave up and rehydrated my batter with 1 teaspoon of vanilla, 1 teaspoon of almond flavoring, and 1 or 2 tablespoons of water, then I added 1 teaspoon of baking powder to 1 cup of self rising flour and mixed it into my batter. My cookies have doubled in thickness. I'm happy again.
gonna try this tomorrow... love ur show... i follow ur instructions carefully and do my baking... yesterday tried creme brule ... oh my god... tasted like heaven.. my husband and dad jus loved it... you are my guru(teacher)... thank u mam
I’m not a great baker, but I love to try. I followed your recipe for molasses cookies and everybody thinks I’m the best. So thank you for putting out so many great tips.
Thank you for clear measurements, demonstrations and mostly for sharing your knowledge. I have made many of your sweets and have succeeded in each one, my family sure appreciates it.
Yay! It's new video Thursday! I am planning to make your cinnamon rolls today. Then I think I must make these molasses cookies this weekend. I am glad to have something new to make with molasses. Every now and then I eat a spoonful of molasses because I don't have many recipes that call for it. I think the last time I made something with molasses was a loaf of bread, maybe rye. I think decades have passed since I last made molasses cookies - what a treat this will be!
Years ago there was a corner store around the corner from where I worked that bragged about baked goods delivered freshly baked every morning. My coworkers loved them. I liked the giant cookies. Lodge makes 6.5 inch cast iron skillets I thought would be perfect for mini cheesecakes and giant cookies. These were the first cookies I made in the pair of skillets I bought for my birthday last month. I make skillet cookies and cheesecakes and pizza in my 12 inch skillet often because the crust always so yummy. For two days I've experimented with making my giant molasses cookies. Still roll into balls and roll in sugar. 4 balls of 25 grams for each cookie. Crispy outside, much better with cast iron! Soft and chewy inside. Perfect amount of butteryness and spices. Beautiful cracked texture on top. Delicious! Refrigerate the dough and take out enough to make a couple giant cookies fresh each day. Will absolutely be making these frequently. Great with coffee or glass of milk. Thanks for another winner recipe Stephanie!
if you like molasses cookies learn this recipe. can not find them in the store. and this girl is a pro, who has the average home baker in mind. thanks Stephanie
Oh my god your videos are just incredible. You have a nice energetic voice and attitude which makes the viewer really happy. Your recipes are so simple but just so amazing. I've tried a couple of your cookie recipes and they are the best ones on RU-vid so far. Also, the length of your videos and the amount of time you take to give a lot of information about the recipe is so good. It's marvelous that you convert between both systems of measurements for each ingredient. You deserve way more subscribers. Keep doing what you do please!:)
I'm making my first ever batch of cookies. I used a small amount of fresh ginger and as i hate cloves i used half tsp caraway and cumin finely ground with the cinnamon. The mix is in the freezer as i wanted to eat them an hour ago🤣 so far so good👍
Video gave me a smile. As some commented it reminded them of there grandmothers as it did mine. That generation used molasses a lot as an inexpensive ingredient during the depression as did there parents. My grandmother also made molasses popcorn balls for Christmas treats. Pretty good. Anyway my adult daughter loves molasses and peanut butter together. Do you happen to have a molasses and peanut butter cookie recipe? You’re always my go to when I do “try” to bake something. Thank you.
Perfect recipe since the Holidays are coming up :) Thank you Stephanie :D Congratulations once again on the recent wedding in your family , I saw that on your facebook page :D xx
Hi Stephanie, love all your tutorials and recipes. Thanks! Molasses cookies have been made in our home for over sixty years. People have asked "how long do they last?" don't know.....always gone in a day or two LOL About fifty years ago my mother one day for who knows why skipped the rolling in sugar and added a cup of raisins to the dough....and we've been having them that way ever since! Try it some time! We make these cookies about every five or six weeks. And our dog loves them as well!
Stephanie, those look absolutely delicious. I will give them a try. I have tried several of your other recipes and they have come out great, which I accredit to the excellent job you do when making a video. They are easy to follow, yet very detailed in their content. Thanks for sharing!
Love your videos♡♡♡... n my hubby loved these cookies!!! I have made 3 seperate batches since you posted the video lol lol lol... i love the way you take your time and explain the steps and reasoning.... keep up the great work♡♡♡
stephanie, I know I have asked you before, but I cannot remember your reply...so I'll ask again. Is your mixer a Kenwood? I have a Bosch and I like it but I am not overly impressed by it. Have you ever tried a Bosch? What are some mixers besides your current one you've tried and what are your thoughts on them? Thanks in advance. I adore your videos. You are such a good Baker Teacher! :) You teach as you bake and your little tips and explanations are so informational and I do so appreciate them.
OMG! My mouth was watering, watching this ideo! And I could eat the entire 12 cookies with some whole, organic milk! i'm going to try this. Thank you for sharing. I'm going to guess that it does NOT matter if we buy regular molasses or blackstrap molasses. Thumbs up!
Hi love love your videos, i must say your the best thank you 😊 is there such a thing when using mixer , over mixing and why do eggs have to be room temperature ?
Hi joy as usual you make the best cakes and cookies. Every single one of them I tried came out well. My kids love their cookies crispy so should I just leave the cookies in the oven longer or add more flour.
These cookies are like crack! So so delicious. My only question is, they were very very thin. What could I be doing wrong. Followed the recipe exactly as written
I tried these and everyone loved them! I do want to ask how I can get those cracks though? I’ve tried another recipe too but I just don’t seem to get the beautiful cracked top.
Do you use a Kitchenaid? I've been looking into new ovens for baking, but there have been mixed reviews about the temperature dropping just by opening the door..
Hello Stephanie, been making these many times, all time favourite cookies of my husband and kids. Just a quick question, can I use this recipe to cut the little man shape ? I know usually this spread , but if i put them back in the fridge and then bake them, do you think they will stay in shape ? Thanks . Waiting for your reply . Hearts !!
Joy of Baking Oh...the last place I'd guess a Canadian would want to be, weather wise. Not sure if anybody has mentioned it but, your accent gives you away. Not a bad thing, obviously. Thanks for the response. Love your show.
Stephanie if I don't have DARK brown sugar (which I don't use or keep in the house) could I use a little less light brown sugar and more molasses? After all, isn't that the difference between light and dark brown sugar- the molasses content? Thanks.
Harneet Kaur Bains Molasses is from the Latin _mellaceus_ resembling honey and the proto-Indo-European root _melit_ honey. Treacle is from Old French _triacle_ antidote for snakebite. Which word is more accurate?
well can you do this in your video and put this comment in the video and show everyone my great idea first if you don't have lets just say butter if you don't have butter what can you use for it oh and i DO have butter its just well i'm just saying if some one dose not have butter then well this idea will be good for you!=D
