Blackstrap molasses is what is left of boiled sugarcane at the end of the sugar extraction process. “It's a thick, dark brown or black liquid that is produced during the process of making sugar and is ...

Though it’s ideal for savory foods such as barbecue sauces and stews, Bourdon cautioned against choosing blackstrap for cookies. “Please avoid this dark and bitter molasses for your baking ...

Over baking will result in a crunchy cookie ... Always let cookies cool completely before freezing. Can I use blackstrap molasses if that's all I have? You can, but I'd reduce the quantity ...