Just want to say that I have been making this recipe for years, and thought it was my mothers recipe. It is what the family want me to bring to the family party every year. My grown children always ask for these cookies and now my grandchildren. The only way to make these wrong,is to overcook them. The smell, is the smell of christmas, I hope everyone tries these and enjoys them as much as my family has. Happy holidays!!!

I grew up eating my moms gingersnaps every Christmas. I knew which recipe she used.. she passed away 8 years ago. My witch of a sister threw away her recipes. I had to look this up so I can make them for my family!

My Grandma and I used to make these cookies when I would go and visit. We would fill her yellow apple cookie jar. I was about 5 when we first made them. The cookies were my favorite then and still are except now I'm in my 60's.

I am in my 80's and have been making these since my children were little. When my son was married his wife asked for the recipe, now their grown daughters call ever so often to say they have lost the recipe and could I send it again. It is a hit wherever you take them.

My Godmother made hundreds of these cookies. She told me the recipe was on the back of Brer Rabbit mollasses. My question is what kind of molasses, regular or blackstrap? Thanks!

Regular light or dark. Blackstrap is too bitter and is best used in dishes like baked beans and some barbecue sauces.

Hi. I always use blackstrap molasses. My family and friends love them!

This recipe has also been passed down in my family. It is a timeless classic. I was wondering if anyone has ever tried to do this as a bar cookie? I was thinking if you pressed it into a baking dish and then sprinkled sugar on top it might save time rolling them all out individually. What do you think?

If I recall, the only thing my mother changed to make this recipe a bar cookie was to use wesson oil instead of shortening. They were always my favorite.

This recipe has been in my family over 100 years. Yes we use Wesson oil. An all time favorite at Christmas time. The only difference is we cook ours at 250°F for 30 minutes. Don't know why!

I add 1 Cup raisins and 1 cup unsalted sunflower seeds to the Brer Rabbit Molasses Cookie recipe. These cookies are the absolute favorite of my kids, grand kids and great grand kids. !Joyce Ohio

My mom would roll the balls in sugar, then wet her thumb and press it down into the ball to make a small impression. It made the cookie sparkle around the edges, but the middle was smooth.

This recipe is the best mollases cookies my family, friends and I have ever had. My mom made them for me as a child more than 60 years ago and the recipe remains unfailing. They are soft and have wonderful flavor and my friends never stop me for more, exspecially around the holiday's. I feel my sucess is the the mollases and butter instead of shorting. Thank your Brer Rabbit for allowing me to pass on this wonderful cookie to my children, grandchildren
and greatchildren. I'm sure it will be passed onto their family too.

I put a dab of raspberry jam in the thumb print, very good!

Thank You, Thank You! I had lost my recipe, tried some others, but am so happy to have this again! This IS the best molasses cookie in the world! My grandchildren will finally get to taste pure goodness!

Love to make these cookies every Christmas. My mother's recipe called for melting the shortening. I am glad I found this recipe and do not have to melt the shortening. I guess the newer mixers can cream it easier.

The BEST Molasses Cookies ever! I do melt the shortening. Only slightly press the balls rolled in sugar down. I agree do not over cook. I store them in ziplocs all my cookies. Easy to store, freeze and travel in!

My mother always made these and I have made them for my family and now I make them for my grand children. Mom learned to keep from over baking she always took them out of the oven just as the edges start to fall, I do the same. Then they won't be over baked.

Mom taught me how to make these many years ago, and I make them every year for the Inland Northwest Musicians fundraising auction. They typically go for 25-30 dollars a plate of 1 1/2 dozen! How about that!

I have made these for years. They are LOVED by most. These are my Husbands FAVORITE, there were my Moms also (passed 5/06). The smell of these cooking combined with Johnny Mathis is Christmas... at least for me. It sends me back to childhood at Christmas.