Why it works: Molasses and sugar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9,225 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Molasses Cookies
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat your oven to 350°F (175°C).
Make the dough
In a large bowl, combine the molasses, sugar, butter, and boiling water.
Stir in the baking soda until well mixed.
Bake
Drop spoonfuls of the dough onto a baking sheet.
Bake for 10-12 minutes or until the edges are firm.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Molasses + sugartop 11% of all pairsSmell alikemoderateCooked together9,225 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Sugar + buttertop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
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Molasses + buttertop 30% of all pairsSmell alikelowCooked together8,123 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Molasses
- Adds sweetness, moisture, and deep flavor, and its acidity reacts with the baking soda.
- Baking soda
- Reacts with the molasses acid to release gas, helping the cookies rise and spread.
- Butter
- Adds fat for a tender texture and rich flavor.
- Sugar
- Adds sweetness and helps the cookies brown and set at the edges.
The step that matters
Mixing in the baking soda. Baking soda reacts with the acid in molasses as soon as it is wet, releasing gas that lifts the dough. Mix it in thoroughly so it spreads evenly, and scoop the dough promptly before that lift fades.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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