Soft And Chewy Molasses Cookies

  • mommyluvs2cook 2 years ago
    By: Jaeleepoms
    *Made for the 2018 Cookie Exchange*

    After making my Paleo Ginger-snap cookies, I was trying to find something Non-Paleo that was similar to make the family. Found these and they were pretty good, but I do think they had too much molasses. It wasn't a bad overpowering flavor, but it was pretty strong of it. I ended up making an icing (which I was probably going to do anyway) to put on top, which helped counteract the strong molasses perfectly. The kiddos helped me ice these, so they are very rustic looking :P :P

    Soft And Chewy Molasses Cookies
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  • Cosmicmother 2 years ago said:
    Those look cute Michelle! :) Can't go wrong with icing!
    I'm a wimp and only buy Fancy Molasses because it's sweeter than blackstrap. ;)
    Was it still strong tasting the next day after you made them? I find molasses baked goods are really strong the first day you make them. Hopefully it will mellow out and the spices come through more after it sits a day or two....if they last that long! ;)
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  • LindaLMT 2 years ago said:
    Nice picture Michelle. I'm sure these cookies would have been better if using regular molasses. Black Strap is very strong and somewhat bitter. I'm surprised to see it used in a cookie recipe and with brown sugar which already has molasses in it.
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  • Good4U 2 years ago said:
    They look yummy, Michelle. I find Blackstrap Molasses really strong. I have some I am not quite sure what am going to do with it. I only cook with Fancy Molasses as Shona mentioned. I didn't know about them mellowing out the next day either. I will have to give these a try.
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  • eastcoaster 2 years ago said:
    Lovely photo Michelle, i agree blackstrap is unusual in a cookie recipe. I like Crosby's fancy Molasses for cookies.Like Shona i'm a wimp also..
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  • Good4U 2 years ago said:
    This is another recipe using Black Strap Molasses. It looks like it would taste really strong (bitter) to me. Black Strap Molasses Cake
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  • Cosmicmother 2 years ago said:
    Joce, if you want to "tame" the black strap molasses just sub some maple syrup, or corn syrup for part of the molasses called for. 50/50 would work, or 25% syrup to 75% blackstrap. The Crosby's brand Cooking Molasses is half Fancy and half Blackstrap, so that's an option if you also have Fancy molasses in your pantry! :)
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  • Good4U 2 years ago said:
    Thanks, Shona:) I learn so much in here.
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  • mommyluvs2cook 2 years ago said:
    I'm pretty sure y'all are right about using regular molasses. I don't really know much about different molasses, but I'm learning now!! Shona they were a tad more mellow the next day :) Great tip on adding 50/50 maple etc. to the blackstrap, I'll try that next time!! Thanks everyone!!
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  • LindaLMT 2 years ago said:
    I make dark brown sugar with Blackstrap. It’s wonderfully rich and sweet.
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  • LindaLMT 2 years ago said:
    The cake looks good, in that it uses regular sugar and not brown it would balance better.
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  • DIZ3 2 years ago said:
    Nice photo, Mommyluvs2cook! Nice that your kids were able to help out. All this buzz about molasses. I knew there were different kinds, but never paid any attention to the actual differences. I've never liked molasses. My grandpa used to put molasses on his pancakes. Yuck! I have one molasses cookie recipe that I make at Christmas. It only has 1/4 cup of molasses and they are really good. When it comes to things like baked beans, I completely omit it.
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