There are three types of molasses: light (often called "mild"), dark (often called "robust" or "full flavor"), and blackstrap. I recommend dark molasses, such as Grandma's Molasses Robust and Brer Rabbit Full Flavor Molasses, for baking molasses cookies because of its deep molasses flavor. If you prefer, you can also use light molasses (such as Grandma's Molasses Original and Brer Rabbit Mild Molasses), which has a more mild flavor and is sweeter than dark molasses, for this recipe. Avoid blackstrap molasses when baking molasses cookies, as it has a bitter flavor and should only be used for baking when the recipe specifically calls for it. You can read more about the different types of molasses in my gingerbread snowflake cookies recipe post.