There are three main types: light, dark, and blackstrap. Light molasses, derived from the first boiling of sugar cane, is mild and sweet. Dark molasses, from the second boiling, is thicker, darker, and has a more pronounced, robust flavor. Blackstrap, however, is the result of the third boiling; it’s the least sweet, with a bitter edge and a strong mineral taste. For these classic Molasses Cookies, dark, unsulphured molasses is my go-to choice. It brings a rich, full-bodied sweetness without the bitterness of blackstrap, and its depth of flavor is superior to that of light molasses. The “unsulphured” part means it’s processed without sulfur dioxide, offering a cleaner, more natural taste that perfectly complements the warm spices in the cookies.