This is my gramma’s recipe for molasses cookies. Most molasses cookie recipes I’ve seen use brown sugar. Would you make them with white sugar (I’m positive that’s what my gramma meant) or go with brown sugar? Any other suggested adjustments?
by bc7ate9
9 Comments
In this recipe, white sugar. The molasses will give the flavor, white sugar will help the crispness. Brown sugar is made with molasses, so it would make a too soft cookie in this circumstance.
White sugar!
It doesn’t really matter, either one works fine. I’ve made mine with both, the brown sugar ones spread a little bit more and are little different flavor-wise.
*Image Transcription: Handwritten Recipe Card*
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#Molasses Cookies
melt
¾ c shortening
add
1 c sugar
¼ c molasses
1 egg
2 c flour
2 tsp baking soda
½ tsp cloves
1 tsp cinnamon
½ tsp. salt
½ tsp ginger (chill)
This is almost identical to my grandmother’s recipe; we always use white sugar.
White sugar.
This is my grandmother’s recipe as well – she called them molasses crinkles. Always brown sugar. Molasses cookies are meant to be soft and white sugar gives them the wrong texture. I top them with Demerara sugar for a nice crunch.
I’ve made dozens of batches with a similar proportions and I’ve used white sugar. However, I find the spice levels woefully mild.
Except, I am a cinnamon for demon so …
White sugar mixed with molasses *is* brown sugar.
So, if you used brown sugar, it would just be the equivalent of using a darker brown sugar.