recipe adjustments

[MissMillie]

I think of my ATK cookbook as a recipe bible. Their goal is always to give the BEST recipe and thus far the recipes I have tried have worked quite nicely.

I want to make some molasses cookies (in my spare time (lol) between finishing my crocheted holiday gifts) and my ATK recipe calls for DARK brown sugar and LIGHT molasses.

I have LIGHT brown sugar and DARK molasses.

Should I risk it?

Thinking about topping them w/ an orange-y glaze.

[Walleye]

1. I'm pretty sure it will work fine, sounds delicious

[Coloradan4Truth]

2. Try it!

You can usually sub dark molasses for light to get a richer taste and sub molasses in general with brown sugar, so I think you'll just get a similar cookie with slightly varied richness. Let me know how it goes!

[ratchiweenie]

3. I'd say if it's not a huge amount of molasses you will be fine. Molasses has a strong flavor but unless it's like a cup

or more, it will work. Let us know how it turns out.

[Phoenix61]

4. I'd use the dark molasses but sub white sugar for

brown sugar.

[PoindexterOglethorpe]

5. of course you can.

I have cookie recipes that call for both white and brown sugar, and I frequently switch the amounts.

[Marthe48]

6. You wouldn't believe what I do with recipes

I follow baking recipes better than casseroles and other stovetop food. But I still play fast and loose with ingredients vs. what I have on hand.

I think your plan will be ok