Hi Ruth! The one I use is called Fancy molasses. It doesn’t specify light or dark exactly. Don’t use blackstrap though as it’s too strong. Googling doesn’t give me a confident answer but I’m inclined to say go with light. All kinds will work, mind you, it just depends on how strong a flavour you want.

Hi Kim! Sorry for the confusion. The 3/4 cup brown and 1/4 cup granulated get mixed in with the butter. I just added a separate line item to the recipe ingredients for granulated sugar used for dipping.

Hi Jenna! LOL! Cher knows her stuff alright. The lack of sugar would definitely have affected the spread! I am sure they’ll still taste delicious though 🙂

I realize now I didn’t put the 1/4 cup granulated sugar in with the brown sugar 🙁 I assumed that was for once the cookie was rolled into a ball. So sad. In the words of Cher “if I could turn back time…”

Mine haven’t spread either. I used vegan butter but everything else was the same. I’d say maybe the flour I used was overly porous. Hoping they’ll still be yummy! I made this recipe for cookie cups and they were soooo yummy.

Thanks so much Laken! I’m so happy you liked this recipe. Thanks for your tips 🙂

Hi Tierney! I would freeze them (without any sanding sugar though — just the chocolate dipped ones). Otherwise, they should be fine in an airtight container for up to a week.