Pumpkin Molasses Cookies | A Cozy Pumpkin Cookie Recipe (2024)

FAQs

What makes molasses cookies crack on top? ›

Molasses cookies have that nice crackly top for a few reasons: the molasses makes them spread and the sugar coating dries out the surface so that when they spread, they crack instead of puff.

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.

First, if the dough is too wet, the cracks won't appear because the cracks occur as the surface of the dough dries out. Make sure to measure all the ingredients accurately. The other possible reason for no cracking is if the dough is too warm. You want the dough to be chilled when it goes into the oven to bake.

Baking Soda: To avoid a super flat and overly greasy cookie, I increased the baking soda. Need that lift! Spices: Same amount. This careful blend of ginger, cinnamon, nutmeg, and cloves is exactly what every molasses cookie needs!

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.

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.

Layering will keep your cookies fresh and safe from cracking. To do this, cut a sheet of parchment paper to the size of your cookie container and place a piece of parchment between each layer until your container is full. While filling your container, keep in mind that cookies will draw in flavors from other cookies.

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.

Most cookies have top crusts that remain relatively soft and flexible as the cookies set during baking. However, if the top surface dries out before the cookie is finished spreading and rising, it hardens, cracks, and pulls apart, producing an attractive crinkly, cracked exterior.

How do you keep gingerbread cookies from cracking? ›

Chilling it for at least two hours or overnight gives the ingredients a chance to absorb one another, making it a whole lot easier to roll out the dough without it cracking. Follow this tip: Let the dough chill in the refrigerator, well-wrapped, for at least two hours or overnight before rolling it out.