Old Fashioned Molasses Cookies Recipe (2024)

FAQs

What happens if you add too much molasses to cookies? ›

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.

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.

Unsulfured. Choose unsulfured molasses when possible, since sulfur dioxide can leave an unpleasant, chemical-like aftertaste, according to Smith. “Unsulfured molasses is derived from processed mature sugar cane,” she said. “It's rich in flavor with a smoky depth.

Form balls and roll in sugar: Just like snickerdoodles these cookies are rolled in granulated sugar before baking. Bake soft molasses cookies on a cookie sheet for 8-10 minutes. It's very important to not over bake the cookies or they will be hard and dry instead of soft and chewy.

Also, because people make molasses in a process called fermentation, it can cause digestive problems. Consuming large amounts may cause loose stools or diarrhea. People with irritable bowel syndrome or other forms of digestive discomfort may want to avoid this syrup.

Roll each in granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 11–12 minutes or until edges appear set. If the tops aren't appearing cracked as pictured, remove the baking sheet from the oven and gently bang it on the counter 2–3x. This will help those warm cookies spread out and crack on top.

Chill the dough.

I know — the extra chilling time is substantial, and very tempting to skip. But this particular dough, with all of its butter and molasses, really does need a thorough chilling to prevent the cookies from spreading.

OVEN IS TOO HOT

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Grandma's Molasses is made of the highest grade sugarcane molasses that is unsulfured and contains no preservatives, artificial flavors or artificial colors. It's the secret ingredient for baking and cooking. Grandma's Molasses is a nutritious alternative to refined sugar that is also Kosher and gluten free.

Which is better, sulphured or unsulphured molasses? ›

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.

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.

Excess Sugar and Fat

Measuring is key in baking. If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.

Avoid blackstrap molasses–it's too strong for this recipe and will make the cookies bitter.

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.

Naturally acidic molasses may require the addition of baking soda to counteract it in some baked goods.

Molasses serve several purposes in baked goods such as: Sweetening: contributing to sweetness, although with lower intensity than sucrose. Its sweetness decreases as color darkens. Flavor: providing a broad and complex range of flavors, from caramel to bitter notes.