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)

  • 3768 views
  • 5 Comments

5 Comments

Review our Code of Conduct
Don't send me emails about new comments
boulangere
boulangere September 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.

Review our Code of Conduct
Don't send me emails about new comments
sdebrango
sdebrango September 16, 2011

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

Review our Code of Conduct
Don't send me emails about new comments
boulangere
boulangere September 16, 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.

Review our Code of Conduct
Don't send me emails about new comments
Hank Hanover
Hank Hanover September 17, 2011

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

Review our Code of Conduct
Don't send me emails about new comments
boulangere
boulangere September 17, 2011

In my experience, honey is much more hygroscopic.

Review our Code of Conduct
Don't send me emails about new comments
Showing 5 out of 5 Comments Back to top
Recommended by Food52