The Ultimate Molasses Cookies Recipe (2024)

FAQs

What is the best molasses to use for cookies? ›

“Light molasses is the sweetest and mildest out of the bunch because it is made from the first boiling cycle,” she said. “I like to use this type of molasses because it adds moisture to cookies, resulting in a soft and chewy texture.”

Blackstrap Molasses

Beloved in health circles for containing beneficial minerals like iron and calcium, blackstrap has a bitter flavor and the lowest sugar content of the group. Though it's ideal for savory foods such as barbecue sauces and stews, Bourdon cautioned against choosing blackstrap for cookies.

Why don't my molasses cookies crack? Molasses cookie dough won't have those signature cracks on top if the dough is too wet. The cracks happen when the surface of the dough dries up. Rolling in sugar really helps this because the sugar binds the moisture and dries out the dough.

Using Molasses in Baking

It's dark, dense, and comparatively dry, thanks to the lower moisture content of blackstrap. It's also bitter and salty, so there's nothing to temper the heat of the ginger, making it all but inedible.

Unsulphured molasses can be light, dark or blackstrap, as long as it hasn't been treated with sulphur dioxide. Most commercially produced molasses is unsulphured.

It's the number of times the juice is boiled that makes all the difference. Light or regular molasses is produced after the second boiling. Blackstrap molasses is what comes from a third boiling, and it's very bitter. You'll usually see it used in baked beans or barbecue sauce.

Usulphured vs.

Sulphured molasses is molasses that has been treated with sulphur dioxide as a preservative. However, since the sulphuring process can leave the molasses with a strong pronounced chemical flavor and is less sweet, most commercial molasses is unsulphured.

And, yes, it may even turn premature grey hair back to its original color. Most folks who use blackstrap molasses for an ailment (or to remove greys) usually either take it by mouth, dissolve it in water or milk, or drizzle over oatmeal.

Light molasses is the liquid that remains after the first white sugar is extracted from cane juice. The flavor is lighter and has more fruity notes to it, in the same way the first pressing of olives makes a lighter, fruitier olive oil. Light (sometimes called "fancy") molasses is ideal for baked goods and candies.

If the cookie is dark-colored, like a chocolate cookie or a molasses cookie, it's hard to judge by color. Instead, check the surface; it should look dry. You can also tell by touch — the edges should be firm (be careful not to burn yourself — a quick poke will do!).

Why is my molasses cookie dough so sticky? ›

When cookie dough is too sticky, you may have an imbalance of wet and dry ingredients. You can fix this by adding a teaspoon of flour or cornstarch at a time until your dough is just how you want. The added flour or cornstarch will absorb the excess liquid and reduce the dough's overall stickiness.

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure.

Click here for recipes and other information about blackstrap molasses. WARNING: Consuming this product can expose you to chemicals including lead and acrylamide, which are known to the State of California to cause cancer and birth defects or other reproductive harm.

In addition, people with irritable bowel syndrome, kidney issues, and people facing increased potassium and phosphorus levels need to avoid blackstrap molasses. It can also cause adverse effects in people who are allergic to sugar cane.

Light, mild, or baking molasses ($11; Amazon) is what you get after the first boiling process. It's the sweetest of all types of molasses, because it has the most sugar left in it. It's most commonly used for desserts like molasses cookies, cakes, and gingerbread.

Regular (or Original or Mild) Molasses

This is your everyday molasses. It's the tamest in flavor and works well to boost other supporting flavors. Regular molasses is perfect for situations like pecan pie, where you want sweetness with depth to complement the brown sugar flavor.

Grandma's Molasses comes in two grades: Original and Robust. Original molasses: amber color, used to sweeten hot cereals, yogurts or hot drinks (like coffee, tea or cocoa).