Can you substitute butter for shortening in molasses cookies?

And they’re not just the best molasses cookies ever; they’re one of the best cookies ever. I would substitute butter for the shortening and then blog about the nearly perfect cookie I had perfected with butter.

Why did molasses cookies not spread?

The cookies may not spread in the oven if the dough is that cold. Roll cookie dough, 1 Tablespoon each, into balls. Roll each in granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 11-12 minutes or until edges appear set.

What does molasses do in cookies?

Molasses gives brown sugar its color and moist, thick consistency. Desserts: In baked goods, molasses creates a moist consistency. It is used in sweets like pecan pie and gingerbread recipes.

What causes the chewiness of cookies?

What’s in a Chewy Cookie? Well, the long and short answer to chewy cookies is it’s all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with ingredients, or even just changing the way you incorporate certain ingredients.

Can I use half butter and half shortening in cookies?

So one way to get the best of both: Use half butter and half shortening. By the way “butter” here is butter. Real butter, not margarine.

Why is Crisco so bad for you?

Crisco and other partially hydrogenated vegetable shortenings were later found to have their own health issues, most notably trans fats, which were found to contribute as much to heart disease as saturated fats.

Why is molasses bad for you?

Side effects While molasses can be a good alternative to refined sugar, consuming too much of any added sugar can have adverse effects. The effects may be particularly harmful to people with diabetes. Also, molasses can cause digestive problems. Consuming large amounts may cause loose stools or diarrhea.

Why arent my cookies spreading?

When cookies don’t spread in the oven, it’s either because the dough was too dry or too cold. Dry dough doesn’t have enough moisture or fat in it to spread out, so it sets in that shape. Dough that’s too cold will start to firm up before the butter has a chance to melt completely.

Which molasses is best for cookies?

The best molasses for baking is light, unsulfured molasses. This is the sweetest and least refined type of molasses, meaning it has a mild, but sweet flavor. However, some recipes will call for stronger, less sweet flavors and may require darker molasses.

Is shortening better than butter for cookies?

Basically, cookies made with butter spread more and are flatter and crisper if baked long enough. However, they are more flavorful than cookies made with shortening. Cookies made with shortening bake up taller and are more tender, but aren’t as flavorful.

What can I make with molasses?

Molasses doesn’t just add flavor and richness to baking, it’s also popular in classic baked beans recipes. Molasses is also used in many barbecue brines, rubs, bastes, glazes and sauces. Many recipes use molasses as a glaze for pork tenderloin or pork chops, or combined with Dijon mustard for chicken or lamb.

What does molasses taste like?

Light molasses has a distinctive, sweet and mild taste. Containing around 65 percent sucrose, light molasses often doubles as a sweetener and syrup for pancakes. Dark molasses is more full-bodied and less sweet than light molasses.

Is there substitute for molasses making gingerbread cookies?

Gingerbread cookies are perhaps the simplest recipe in which to substitute for molasses. When making gingerbread, you can substitute an equal amount of dark corn syrup or #3 Grade B dark maple syrup.

Is there substitute for molasses in recipes?

For example, if a recipe calls for 1 cup (237 ml) of molasses you can substitute 1 cup (237 ml) of either honey or maple syrup. Another possible liquid substitution for molasses is an equal proportion of dark corn syrup; dark corn syrup, while derived from corn, is a bit more processed than honey or maple syrup, but works just as well.