Molasses Cookies Recipe (With Dates) (2024)

FAQs

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.

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.

When making the swap, for every cup of sugar, use about 2/3-3/4 of a cup of date syrup in a recipe. For liquid sweeteners such as honey, molasses or maple syrup, it's a one-to-one date syrup substitution. So if the recipe calls for 1 cup of molasses, use 1 cup of date syrup!

Avoid blackstrap molasses–it's too strong for this recipe and will make the cookies bitter.

Blackstrap molasses has a lead warning from the U.S. Food and Drug Administration (FDA) because the processing of molasses infrequently involves using a direct flame with coals that may contain a high amount of the caustic substance potash. The soil in which the sugar cane grows may also contain lead.

There are three types of molasses, two of which are suitable for molasses cookies: light molasses and dark molasses. Choose dark molasses for a darker color and stronger molasses flavor, but if all you can find is light molasses, that will work, too.

What is the difference between molasses cookies and gingersnaps? They are the exact same base dough with molasses and ginger, but molasses cookies are soft and chewy and gingersnaps are historically crispy and crunchy, hence the “snap”.

OVEN IS TOO HOT

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure.

Dates boast an impressive nutrient profile but are quite sweet. Yet, they're packed with fiber, which helps your body absorb its sugars more slowly. When eaten in moderation, they're a safe and nutritious choice for people living with diabetes.

Are Medjool dates good for you? ›

Medjool dates are a great way to sweeten up your diet while adding vitamins and minerals. Sweet snacks often have little nutritional value and are loaded with “empty calories” from sugar and fat. But Medjool dates' high fiber content helps you feel fuller for longer, which can aid in weight management goals.

Date syrup is kept in an airtight jar. It's better to keep it in a cool place or a refrigerator. Although there is no necessity in refrigerating this product, the refrigerated date syrup can last for a longer period without going rancid. Generally, date syrup lasts around 18 months.

“Baking cookies in a too-cool oven will cause the fat to melt before your cookies set up, leading to spreading,” Dawn says. Grab an oven thermometer the next time you're in the grocery store so you can be sure your oven is at the correct temperature.

Generally that floury taste can be attributed to several things. Too much flour, bad recipe, improper mixing or underbaking, but the most common culprit is too much flour. Too much flour is most usually caused by scooping with the measuring cup and is probably the most common kitchen mistake made today.

Molasses is a liquid and therefore makes baked goods more moist with a chewier texture. Always consider this when you want baked products that need to be dry or crunchy. Molasses is very dark brown and will affect the way your baked goods look, giving it a darker hue.

Naturally acidic molasses may require the addition of baking soda to counteract it in some baked goods.

If the dough feels dry, mix in 1/2 tablespoon additional water. Roll the cookie dough balls in the sugar and arrange 2 inches apart on the prepared baking sheet. Press down slightly on the tops of the balls and bake for 10 minutes, until the cookies are puffed and cracking on top.