molasses in but not taking over a cookie

Louisa added 10 months ago

I substitute sorghum in place of molasses when cooking. Sorghum has a more delicate taste than molasses, and it's delicious right out of the jar. I like the Dry Bones cookies, which use sorghum and have almonds and dried/candied peel, but they are a very crispy cookie.

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hardlikearmour is a trusted home cook.

added 10 months ago

Another option would be to take a chewy sugar cookie recipe and replace all the sugar with dark brown sugar for a hint of molasses flavor. Leave the leavener alone for your first batch, you may get just a subtle tang from the molasses in the brown sugar which would add to the complexity. I'd probably start with mrslarkins winning chewy sugar cookie recipe http://www.food52.com/recipes...

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beyondcelery added 10 months ago

I sometimes add 2 tsp molasses to my chewy oatmeal cookies. It makes them a little darker in color, richer in flavor, and doesn't diminish the chewiness. Might not add enough molasses flavor for you, though.

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I've been making my own brown sugar by adding molasses to white sugar. I use it in ghirardelli's clementine oatmeal choc chip cookies. (minus the cinnamon) it makes the super moist. I add about 2 tablespoons per cup of sugar. Just mix until it looks good.

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