Thank you! So glad you’re enjoying the recipes on my site! I don’t press mine down before baking, but you certainly can if you want to.

I just made these today and they are fabulous! I’m eating one now, warm from the oven, and had to come comment. Your page is my go-to baking recipe resource, all of your recipes turn out so well for me and they make my feel like I am a more accomplished baker than I really am lol. I made these exactly as written. These are spiced perfectly, not too much but enough to taste. The molasses is just right. They are beautifully chewy on the inside and the outside has a lovely crunch from the granulated sugar. Do you press them down at all before you bake them or do they spread all on their own? I didn’t press them down at all, and they did spread, but I think I might press down just a LITTLE next time? Molasses cookies are some of my absolute favorites in the fall/winter and now I can make them myself! Thank you!

Hi, Judith! You can scoop the cookie dough, freeze it, and bake from frozen for an additional 1 to 2 minutes. I have some notes in the recipe card on freezing it.

Is it possible for this cookie dough be made in advance, rolled and frozen for later use by cutting into size when guests arrive as a freshly baked cookie?

This dough is too soft to roll out and cut, but I do have a gingerbread cookie recipe I’ll be posting soon!

SO GOOD! I made these yesterday and even my husband who’s been scarred by crunchy molasses cookies said these need to be added to the yearly xmas cookie rotation. Little boys approved too!

Did you make sure to spoon and level your flour? Did you make any adjustments to the recipe?

In reply to Rebecca Stuart.

I made these last night and they were very easy to make. Great flavor, however mine didn’t flatten out. I baked for 8 min. and extended to a total of 13 min and the tops cracked but they still didn’t flatten. Any suggestions?