These molasses cookies are sort of like gingerbread cookies, but way better. They’re packed with flavor (don’t sleep on the black pepper) and they’ve got a soft, cake-like texture. We’re obsessed.
Can I use dark or light molasses for this recipe?
Yes! Either one works well. What you CAN’T use is blackstrap molasses, which is more bitter and less sweet than its lighter counterparts. If it’s all you’ve got, you can substitute half the blackstrap molasses for corn syrup to help balance the flavor.
How long will these cookies last?
These cookies will keep in an airtight container for up to a week…but we have a feeling they won’t last that long. 😉
Editor’s note: This recipe was updated on January 2, 2022, to reflect a revised procedure and ingredients.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
June Xie is the current Senior Food Producer for Delish, where she hosts recipe videos and the wildly popular YouTube show, Budget Eats. She previously worked in numerous restaurant kitchens throughout NYC before first joining Delish as our Test Kitchen Assistant and chief baking expert with a passion for bread dough, peanut butter, whipped cream, and gluten free cookies. She also loves staring at alpacas.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.