Bacon Molasses Cookie Recipe (2024)

FAQs

Why didn t my molasses cookies crack? ›

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.

Medium Or Dark Molasses

“It adds enough bold flavor and sweet notes with a hint of bitterness to any recipe, which is exactly what you want for making gingerbread cookies.” Bourdon added that it's also versatile and can be used for marinades, baked beans, sauces, breads and recipes for other foods.

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

Baking powder or flour in excess will cause cookies to rise more, making them more fluffy and cakey. Increased sugar will make them caramelize more and increased fat will make the dough heavier and richer, all increasing retention of water in the dough- these all add up to chewier cookies.

Chill the cookie dough.

Chilling cookie dough helps prevent spreading. The colder the dough, the less the cookies will over-spread into greasy puddles. You'll have thicker, sturdier, and more solid cookies. Whenever I make cookies, I plan ahead and chill the cookie dough overnight.

When cookie dough is too sticky, you may have an imbalance of wet and dry ingredients. You can fix this by adding a teaspoon of flour or cornstarch at a time until your dough is just how you want. The added flour or cornstarch will absorb the excess liquid and reduce the dough's overall stickiness.

If your cookies come out of the oven looking flat, you may not have adequately chilled the dough before baking. Chilling times may vary depending on the cookie you're making, but you should typically chill cookie dough in the refrigerator for at least two hours before you pop it in the oven.

Usulphured vs.

Sulphured molasses is molasses that has been treated with sulphur dioxide as a preservative. However, since the sulphuring process can leave the molasses with a strong pronounced chemical flavor and is less sweet, most commercial molasses is unsulphured.

“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.”

What makes cookies fluffy and not flat? ›

Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.

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”.

The best way to soften up those hard cookies is something you probably already have in your kitchen… bread! That's right, a piece of fresh bread will make those tough treats soft and chewy.

Coating the cookies with either type of sugar draws out moisture from their surface, promoting cracks by drying out their tops before the interiors set. But granulated sugar does so more efficiently because of its coarse, crystalline structure. As the crystals absorb moisture, some—but not all—dissolve into a syrup.

Issues with cracking usually derive from the sugar coating, not enough or expired baking powder or baking soda, or the oven temperature isn't hot enough. Solution: Granulated sugar is more effective at drying the surface than powdered sugar.

Coating the cookies with either type of sugar draws out moisture from their surface, promoting cracks by drying out their tops before the interiors set. But granulated sugar does so more efficiently because of its coarse, crystalline structure. As the crystals absorb moisture, some—but not all—dissolve into a syrup.

OVEN IS TOO HOT

Oven temperatures are a crucial factor in baking. 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.

You have a few things that can go wrong: The oven isn't hot enough. (it needs to set the top before the middle's fully risen) Not enough leavening (it needs to be strong enough to crack the top once it's set)