Soft Molasses Cookies Recipe - The Cookie Rookie (VIDEO!) (2024)

FAQs

Soft Molasses Cookies Recipe - The Cookie Rookie (VIDEO!)? ›

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

Baking soda

When added to dough, baking soda releases a carbon dioxide gas which helps leaven the dough, creating a soft, fluffy cookie. Baking soda is generally used in recipes that contain an acidic ingredient such as vinegar, sour cream or citrus.

Why don't my molasses cookies crack? Molasses cookie dough won't have those signature cracks on top if the dough is too wet. The cracks happen when the surface of the dough dries up. Rolling in sugar really helps this because the sugar binds the moisture and dries out the dough.

“Light molasses is the sweetest and mildest out of the bunch because it is made from the first boiling cycle,” she said. “I like to use this type of molasses because it adds moisture to cookies, resulting in a soft and chewy texture.”

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Corn Syrup (Light)

Light corn syrup is sometimes used in specialist cakes and confectioneries to help keep baked products soft and doughy for longer.

In that role, white sugar aerates the dough when creamed with butter for thick and puffy cookies. Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more.

Another way to soften cookies is by placing the cookies in an airtight container with a damp paper towel. The paper towel will release moisture and help to soften the cookies without making them too soft or mushy. Another way is to place the cookies in a plastic bag with a slice of apple or a damp tea towel.

What happens if you add too much molasses to cookies? ›

Doubling up on molasses softened the cookies significantly.

Molasses is also extremely dark in color, so this batch of cookies turned out to be a deep brown.

Original molasses: amber color, used to sweeten hot cereals, yogurts or hot drinks (like coffee, tea or cocoa). It's also used in gingerbreads, cookies, pies, cakes and glazes. Robust molasses: more concentrated with a richer flavor than Original; used in slow-cooked dishes like baked beans or barbeque sauce.

Unsulphured molasses can be light, dark or blackstrap, as long as it hasn't been treated with sulphur dioxide.

"Other substitutes include Sorghum syrup, and Treacle, an English version of molasses, you may find at an international market." Honey, dark corn syrup, and maple syrup can also be used to replace molasses in recipes.

Keep Them Sealed

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag.

Cookies begin losing moisture through evaporation from the moment that they come out of the oven. So it's totally normal for them to harden up a bit. Yet, this is why you need to store them in an airtight container once they completely cool or they will continue to lose moisture.

the more you mix cookie dough. the more the gluten develops and they become hard and dry and an unfavorable texture. reason no 3 you're over baking them. make sure you take them out when they're just slightly golden brown.