When substituting honey for molasses in a cookie that I want to be soft, do I need to adjust the baking soda, or any other ingredient?

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

Nope. Substitute the one for the other, the two are pretty equally acidic. I do it all the time, as I always have honey on hand, but often don't remember to replace molasses when I use the last of it.

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Suzanne is a trusted source on General Cooking.

added over 1 year ago

Thats so good to know, I wondered also. Thanks boulangere!

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Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

And there's no one else in the house to remind me of it. Like, "Mom! Did you know we're out of dog food?" about 9:59 at night, just as the last store closes at 10. I'm no better off now than I was then.

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Molasses attracts and holds moisture better than honey so you may have to experiment a little with additional liquid.

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Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

In my experience, honey is much more hygroscopic.

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