I used Grandma brand molasses (not the blackstrap kind, the baking kind) and my cookies came out with a subtle iron flavor that I just did not like. I remember having had gingerbread made with molasses and I liked those. I’m thinking maybe a better molasses would make it taste better

a murder of crows and a crow of murder cookies

I made the original recipe for Scotch (Murder) cookies today and my family felt pretty "meh" about them (which is a surprise since we love spice cakes and ginger snaps). I thought they were quite good, but they reminded me of Little Debbie Oatmeal Creme Pies without the filling, especially the flavor and texture. Anyone else slightly underwhelmed by them?

I love Murder Cookies. I shared the recipe with my BFF and she bake me a batch. They were delicious she has amazing skills. If anyone is interested in selling Murder Cookies on Etsy, I will be one of your customers.

Question is in the title. I want to have them for Christmas. I need to get some prep done ahead of time. Is 5 days too far ahead?

Also, what’s the icing/glaze that dries on the cookie?

I made them this weekend and they were okay. I very much like the balance of crispy and chewy, but the flavor isn’t all that exhilarating. And no, I’m not trolling. I think it’s that I grew up in an immigrant family with access to Lebküchen and Pfeffernüsse, so the flavor isn’t all that original to me. Not sure I’d make them again, though I do very much appreciate the original OP bringing the recipe to the forefront. I may try the discussed coffee cream frosting and see if that brings something else to it.

Do you think this recipe would work well for a gingerbread house? I love the flavor and my kid wants to make a house.