Yes, butter and margarine yield different results when you’re making cookies. I’m not sure if the corn syrup and molasses would as well, but it’s possible. I’m so glad you enjoyed them though, and really happy that you love our carrot cake and banana cake!

Oh my goodness! Your comment just made my week, Nancy! I’m thrilled that you loved my cookies and my carrot cake. Hopefully you love the PB cookies too. You have to try my crazy banana cake! I can never decide which is better – that or the carrot cake. They’re neck and neck! Blessings to you. x

It make me so happy to know I brought a smile to your face today, Richelle! So crazy that we both do the same thing with the same type of cookie. I’m definitely going to try it with my shortbreads now that you’ve mentioned it! <3

How strange that you can’t form balls with your dough, Kristina. I make these cookies every couple of months, and I never have a problem rolling the dough into balls with my hands. I’ve actually blogged the recipe twice, and the dough balls that you see in the photos, are of me rolling my dough into balls.

If anyone else has had a similar situation as me, please let me know or if you’ve been able to get your dough to be able to rolled into balls.

Thanks

I used a ceramic cookie stamp instead of a glass to flatten the cookies, and so I really wanted to make sure they would hold their shape. I used shortening instead of margarine because it tends to hold shapes better (and margarine holds better than butter) and I switched baking powder for baking soda so they wouldn’t rise as much and lose the stamp imprint. It worked great!

Aw, thanks for your support and encouragement, Charlotte. 🙂 I think people really forget that bloggers are real human beings with real lives. lol In addition to writing and maintaining my blog, I’m trying to keep up with my facebook page, which has 1/2 million followers, and of course – then there’s my life as a mom and wife, the house-work, the errands… so, you know…. a little bit busy here. Heehee. Glad folks like you can appreciate that, and see the humour in the comment thread. xx

That seems to be what others have found as well, Gail. You need to use margarine for the design to hold.

Tried the delicious cookies with butter….Loved them but was disappointed that they did not keep the design….Looked like a normal cookie…Did everything to a tee except for the butter….Do you think that was the problem

No co-incidence that I’m aware of, Brooke. I’m sure there are many recipes out there under the same name, as recipes get shared among friends and family, and like me, people love to blog about their favourites.

Haha. No worries. I imagine readers don’t always realized that it’s just a regular mom here behind the blog. Just me, and me alone. 🙂 Interesting that the shape didn’t hold even though you used margarine. I’ve only heard people say that happens when they use butter because the cookies tend to spread/flatten out more. I’m not sure if shortening would make a difference or not. Let me know if you try it though, Claudette!

Sorry Didn’t mean to be so rude….yes I did use margarine and I chilled the dough for an hour after mixing. They are delicious the kids love them but they look nicer when did hold their shape, maybe if I use shortening?

Well, I do have a husband and kids and a life. Sorry it took me a couple of hours to get to you. lol I’ve responded to your first question just now.

Are you using butter instead of margarine, Claudette. They won’t hold their shape if you are. Also, did you refrigerate the dough after mixing it?

Depends on how big you make them. I make them using whole wheat flour and I get 5 1/2 dozen.

I’ve heard people say they’ve used butter, and the cookies taste great, but they won’t necessarily hold the pattern that you press into them.

I’m not really sure what might’ve happened Joyce? You may need to apply more pressure when making your prints next time. Glad you loved the taste though!

I really have to figure out how to do printables, Myrna. I’m sorry. 🙁 I wonder if you can take a screen shot of it, and post that?

Natalie, I am in Canada, I don’t know what your measurements are there, but if you google “conversions” there are lots of sites what will convert for you.

Great idea, Kara! Thanks for the suggestion!

It would be the same as your bicarbonate of soda, Emily. 🙂

Great to hear that the healthier version is just as delicious. I’ll have to make them that way and try them out!

I haven’t frosted them, Susan. I image you could, though. Wish I had a recipe to share with you, but I’m sure if you google “cookie frosting”, you’ll get plenty of suggestions. Good luck!

Thanks! I’m on it, they look delicious!

I don’t, Rachel, but if you google “measurement converter”, you’ll find plenty of sites that you can use to convert any measurement you need.

I love ginger so added some fresh grated ginger along with the powdered ginger, However as a powder it is mixed all in the dough so do not think fresh by its self will give the same flavor. I also used butter as it will always taste better.

There’s such a small amount, I don’t think I’d worry about substituting anything in its place, Andrea. You’ve got the ginger and cinnamon in there for plenty of flavour.

Glad the cookies were a hit, Kathryn! I usually put the batter in the fridge between batches too. I should mention that in the post. I think I’ll try making mine a little smaller next time. The big ones are great, but they go so fast! Maybe more, smaller cookies would last a little longer. Thanks for the tip!

Good to know, Janet! (not that I’ll ever find myself with enough left to freeze lol)

Hi Jackie,

They freeze okay; I microwaved them to make them softer, and they were good, but they’re definitely better pre-freezing.
I have two boys (only 1 and 2.5 at this point), so I anticipate this not being an issue with us either soon enough. 🙂

We made these to give to all our friends at Christmas! They were a hit, and we’ll make these every year.

A couple dozen, Mindi.

Did you chill the dough first, Lois? I usually put mine in the fridge for an hour or so to let it firm up.

Haha! Yes, with a husband, 2 teenage boys and a day-care, nothing lasts long enough to freeze around here. Except maybe broccoli…

OK, thanks! I guess that’s a good sign… they don’t last long enough!

I’ve never tried freezing them Janet, sorry. I really don’t know if they’d do well or not in the freezer.

Thanks for sharing this delicious recipe! I tried it with butter today… took a bit more effort to whip but other than that, no complaints! I’m not sure whether the margarine makes them softer but mine were just chewy enough 😀 And my daughters loved it!

sandi

I emailed you, Mary, with my answer to your question, but in case anyone else is wondering, no, I haven’t tried them with butter just in case it affected the way they turned out.

Pinning this recipe 🙂

Glad you like! They’re perfect for a Christmas party!

Glad you think so! Let me know how you like them if you make them!

Maggy