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Molasses Cookies Tips
What kind of molasses should you use to make molasses cookies?
There are varying intensities of molasses from
light molasses to blackstrap molasses. Light molasses is lightest in color, sweetest, and mildest in flavor, and also helps to make cookies softer. However, dark molasses is a great option too, since it's what gives gingerbread cookies their distinct color and flavor. Blackstrap molasses can be quite intense in flavor, but can work too. It’s really a personal preference. Try more of our
molasses recipes to find out your favorite kind.
Should molasses cookies be crackly on top?
What makes a molasses cookie so identifiable is the small little cracks on top. The cookies will puff up as they bake, and then gently sink back down. This is what creates those unique crinkles that we love.
How should you store molasses cookies?
Place the molasses cookies in an airtight container and store at room temperature for 3 to 4 days. You can also freeze them for up to 3 months as well. Learn more about
how to store cookies to keep them fresh.
—Ellie Crowley, Taste of Home Culinary Assistant
Nutrition Facts
1 cookie: 310 calories, 13g fat (7g saturated fat), 48mg cholesterol, 219mg sodium, 46g carbohydrate (27g sugars, 1g fiber), 3g protein.