nce upon a time, molasses cookies reigned supreme as the holiday cookie of choice. In fact, molasses itself was the sweetener of choice for many bakers. Molasses is a dark, sweet, syrupy byproduct of the sugar extraction process. Juice is extracted from sugarcane or sugar beets, usually by diffusion or milling, and then boiled until the water evaporates and only a syrup remains. This boiled-down syrup is then placed in a centrifuge, which separates the
