FAQs
“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.”
Why didn t my molasses cookies crack? ›
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.
Are ginger snaps and molasses cookies the same? ›
Gingersnaps typically have a crisp, snappy texture and a spicier, more pronounced ginger flavor, while molasses cookies are soft with a deeper, rich molasses flavor.
Why are my molasses cookies cakey? ›
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.
What's the difference between molasses and blackstrap molasses? ›
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.
What is the difference between cooking molasses and blackstrap molasses? ›
In contrast, blackstrap molasses is removed in the final stages of the boiling process, and is darker, with a more robust, bitter taste that is not ideal for baking, but can add depth of flavour to savoury dishes. Cooking molasses is a blend of both fancy and blackstrap varieties, and offers a good middle ground.
How do you know when molasses cookies are done? ›
Easy to Notice Signs:
- Golden Brown Edges – Check the edges of the cookies for a golden brown colour. This indicates that the cookies have caramelized and are likely done. ...
- Set Centres – Gently touch the centre of a cookie. ...
- Light Cracking – Look for light cracks on the surface of the cookies.
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.
Why are my molasses cookies so flat? ›
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.
What is the most popular cookie ever? ›
Chocolate chip cookies
What is the most popular type of cookie? It might just be this one. Ever the crowd-pleaser, the chocolate chip cookie is renowned for its balance of richness and sweetness.
In America we have two names for these: molasses cookies or gingerbread.
What is the most popular cookie in the US? ›
Nearly 93% of all American households serve and enjoy cookies as treats or after meals. However, it's the chocolate chip cookie that's the most popular in the U.S. and around the world.
What is the best molasses for baking? ›
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.
How do you make cookies fluffy instead of flat? ›
Try using baking powder instead of baking soda. Baking soda encourages spreading while baking powder puffs the cookies up. If your recipe calls for 1 teaspoon of baking soda, you would use 3 to 4 teaspoons of baking powder.
Why do my homemade cookies taste like cake? ›
Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies. Beat each one in separately and thoroughly. If you run out of eggs while baking and find that you need more, you can add 1/4 cup vegetable oil for each egg required.
What kind of molasses is used in baking cookies? ›
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.
What type of molasses is best for baking? ›
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.
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.
What molasses should I use? ›
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.