Seriously Soft Molasses Cookies

Hi Debra, I found this great guide for high altitude baking at https://www.kingarthurbaking.com/learn/resources/high-altitude-baking (copy and paste to view it)

It indicates that it's best to increase the temperature, not decrease, and decrease the time. So maybe baking at 375 for 7-8 minutes would work for you. This may also help with getting the tops to crackle correctly.

And here are some tips for why cookies burn on the bottom: The baking utensils are too dark (non-stick finish or darkened by age) or glass. Dark pans absorb more heat and can cause over browning. The oven was not fully preheated. The cookie sheet may be too large for the oven and not allowing sufficient heat circulation. The heat is trapped under the pan and the cookies will burn on the bottom before the tops are brown. Allow at least 1 to 1 1/2 inches around the cookie sheet. The oven door may be opened too often. Opening the door frequently during baking causes the lower element to cycle on and provide too much intense heat. The rack position used was too low. The use of the second or third rack position is recommended.

I hope these tips help and you can enjoy all of your baked goods :)

Hi Maria, I'm so glad you enjoy these cookies and what a great idea making the small ginger cake. I will have to try that too! Thank you :)

Hi Laura, to get the cracks, you need to have the top set early, so it's not going to expand while the middle's still trying to rise, and there's still enough leavening left to break through the crust that formed. Here are a few things that can go wrong: The oven isn't hot enough. (it needs to set the top before the middle's fully risen) Not enough leavening, in this case, baking soda (it needs to be strong enough to crack the top once it's set) Not creaming the butter long enough (creaming cuts little air pockets into the fat, which means the leavening has to do less work) Making too thin of cookies (you need enough mass in the middle so it finishes cooking after the top's set). Mixing the dough too much (you don't want to develop gluten; it needs to be tender enough to crack easily) Old baking soda can be a problem. It might be worth investing in an oven thermometer to make sure that it's really providing the temperature the dial claims, as that us going to be the most difficult to judge if it's a problem or not. Also make sure the oven is properly pre-heated (so it doesn't loose all its heat when you open the door to put the cookies in), and avoid opening the door again 'til it's time to pull them out. I hope you can figure out what may have been the cause for you and good luck :)

Hi Ranee, adding too much egg can result in gummy, cake-like cookies so I don't recommend using the whole egg. If I don't need the egg white for something else I usually microwave it and mix it in with my dog's food so it doesn't go to waste. Although I have not tried any of these in this recipe maybe one of these common egg substitutes would work for you: Mashed Banana, Applesauce, Silken Tofu, Ground Flax Seed mixed with water, Yogurt (dairy-free or regular), Buttermilk, Sweetened Condensed Milk. Sorry, I hope that helps :)

Hi Bonnie, I'm so glad your adaptation worked for you and you can enjoy these yummy cookies :)