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?
Thanks so much, everyone. ;o)
5 Comments
boulangereSeptember 17, 2011
In my experience, honey is much more hygroscopic.
Hank H.September 17, 2011
Molasses attracts and holds moisture better than honey so you may have to experiment a little with additional liquid.
boulangereSeptember 17, 2011
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.
sdebrangoSeptember 16, 2011
Thats so good to know, I wondered also. Thanks boulangere!
boulangereSeptember 16, 2011
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.
Showing 5 out of 5 Comments
Recommended by Food52
Popular on Food52
Continue After Advertisement