The Best Molasses Cookies Recipe (2024)

FAQs

Which molasses is best 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.”

Texturally, gingerbread cookies are usually a bit thinner and less soft (depending on the recipe). One of the more obvious differences here is that gingerbread cookies are typically rolled out and cut into shapes and iced while molasses cookies are rolled in sparkling sugar.

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.

Why didn't my molasses crinkle cookies crack? You likely need to have more sugar on the tops of the cookies before baking. The sugar helps dry out the top layer before the rest of the cookie bakes, which is what causes those deep crinkles.

Grandma's^® Molasses is the highest quality, unsulfured, sun-ripened sugarcane molasses. It contains no preservatives, artificial flavors or artificial colors and is fat free, gluten free and Kosher. After the sugarcane is cut and crushed, the liquids are extracted and boiled.

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.

Doubling up on molasses softened the cookies significantly.

Molasses is also extremely dark in color, so this batch of cookies turned out to be a deep brown.

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.

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.

Blackstrap molasses has a lead warning from the U.S. Food and Drug Administration (FDA) because the processing of molasses infrequently involves using a direct flame with coals that may contain a high amount of the caustic substance potash. The soil in which the sugar cane grows may also contain lead.

Is Grandma's Unsulphured molasses the same as blackstrap? ›

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

After the end of World War I, refined sugar prices dropped drastically resulting in the migration of consumers from molasses to white sugar crystals.

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.

Baking powder or flour in excess will cause cookies to rise more, making them more fluffy and cakey. Increased sugar will make them caramelize more and increased fat will make the dough heavier and richer, all increasing retention of water in the dough- these all add up to chewier cookies.

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.

Sulfured vs.

Molasses made from ripe sugar cane is called unsulfured molasses because it has no additives. If green, unripe sugarcane is used, it is treated with sulfur dioxide first to preserve it. It can leave a chemical taste in the mouth, so we recommend looking for unsulfured molasses whenever possible.

Blackstrap Molasses contains more minerals than Supreme Baking Molasses because it is more concentrated as more sugar has been removed.

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).