What role does molasses play in a recipe?
I am researching oil based cookies and the recipe I am currently trying is a Ginger Cookie made with
2/3 c oil
1 c white sugar
1/4 c molasses
2 c Ap flour
2 tsp baking soda
1 tsp cinnamon
2 tsp ground ginger
1/2 tsp salt
Mix oil and sugar well.Sift dry ingredients together and add to oil/sugar mix.Roll 1 tsp dough into a ball and roll in white sugar. Bake 350
The dough tastes too strong of molasses for my taste. How can I adapt this recipe to drastically reduec or even eliminate the molasses? I'm not sure what role it plays- is it moisture? Texture? Acid so the baking soda puffs the dough?