Comments on: Molasses Ginger Cookies https://thefrayedapron.com/molasses-ginger-cookies/ SEASONAL, SIMPLE, AMERICAN FROM SCRATCH Thu, 22 Oct 2020 19:10:29 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Sara @ TheFrayedApron https://thefrayedapron.com/molasses-ginger-cookies/#comment-104 Sat, 22 Jun 2019 22:16:18 +0000 https://www.thefrayedapron.com/?p=3458#comment-104 In reply to Barb.

It’s a toss up between these molasses cookies and that angel food cake…so good.
Based on your version, it sounds like the main difference is the ratio of sugar. Mine has a combination of brown sugar + molasses and yours uses white sugar + molasses (less over-all). How this would affect the cookies is in the texture. Likely, your cookies have more crunch than chew. Mine have more caramel notes and savory depth. I’d love for you to do a side by side comparison and tell me which you prefer.

]]> By: Barb https://thefrayedapron.com/molasses-ginger-cookies/#comment-103 Sat, 22 Jun 2019 22:08:31 +0000 https://www.thefrayedapron.com/?p=3458#comment-103 Gosh your recipes sound so good especially the angel food cake and the Vietnamese coffee. Yummy. My Molasses Sugar Cookie recipe is very old and somewhat different than yours. The quantity is smaller ( 1/4 c. molasses, 1 cup regular sugar, an egg, 3/4 c shortening, of course flour, cloves, ginger, cinnamon and salt. However I doubled the recipe since the 3 children loved the cookies so much. They are chilled like yours are and then forming balls, rolling in sugar and then baking them on a greased pan. The last time I made these wonderful cookies was when the kids were mostly in grade school and high school. Later I switched to Chocolate Chip cookies since they became so popular.

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