The Ultimate Molasses Cookies Recipe (2024)

FAQs

Why not use blackstrap molasses in cookies? ›

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.

Medium Or Dark Molasses

“It adds enough bold flavor and sweet notes with a hint of bitterness to any recipe, which is exactly what you want for making gingerbread cookies.” Bourdon added that it's also versatile and can be used for marinades, baked beans, sauces, breads and recipes for other foods.

Use fresh baking soda.

The baking soda causes the cookies to rise in the oven, then deflate slightly as they cool. This is what causes the cracks to form. If the baking soda is too old, it won't serve that purpose.

Use an unsulphered molasses, like Grandma's brand (pictured above) or Brer Rabbit “Full Flavor”. Avoid blackstrap molasses–it's too strong for this recipe and will make the cookies bitter.

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.

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.

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.

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.

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.

The cookies came out cakey. 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.

How do you know when molasses cookies are done? ›

Easy to Notice Signs:

Set Centres – Gently touch the centre of a cookie. If it feels set and springs back slightly, it is likely done. Avoid pressing too hard, as this can deflate the cookie. Light Cracking – Look for light cracks on the surface of the 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.”

What is the difference between molasses cookies and gingersnaps? They are the exact same base dough with molasses and ginger, but molasses cookies are soft and chewy and gingersnaps are historically crispy and crunchy, hence the “snap”.

The Best Molasses Substitutes

"Other substitutes include Sorghum syrup, and Treacle, an English version of molasses, you may find at an international market." Honey, dark corn syrup, and maple syrup can also be used to replace molasses in recipes.

Improper flour measurement is the #1 cause of your cookie dough being too dry or the cookies tasting like flour.

Many people are fans of the stronger, more robust flavours and use it in recipes such as baked beans and gingerbread. In addition to its deep flavour, blackstrap molasses is recognized as a source of iron and calcium.

The main ingredient of gingerbread is molasses, which is from the juice of sugar cane or sugar beets that is boiled down to remove the sugar crystals. Those gingerbread recipes say "do not use blackstrap molasses".

Diarrhoea is one of the common symptoms of blackstrap molasses intolerance. Anything more than the recommended quantity can cause adverse effects. For example, in the case of blackstrap molasses, you can notice side effects such as diarrhoea, weight gain, cramps, cravings for sugar, and a rise in blood sugar.

Blackstrap Molasses contains more minerals than Supreme Baking Molasses because it is more concentrated as more sugar has been removed. Some of the minerals found in molasses are potassium, calcium, iron, magnesium as well as trace amounts of manganese, copper, and zinc.