Why didn’t my molasses cookies crack?

These cookies are the perfect kind to make for the holidays! Not only are they a breeze to make, especially compared to their cousin, gingerbread cookies, but they also fill your home with the aroma of Christmas! I can’t remember a December that I DIDN’T bake a batch… or two… or five! But, as a baker, I’ve encountered a few hiccups along the way. One issue that I see pop up a lot is people asking: Why are my ginger molasses cookies not cracking? If you’ve been there, no worries! We’ve got the tips you need to bake the perfect chewy on the inside and crackly on the outside ginger molasses cookies for your your next festive get-together!

Cookies are a lot easier to make than cakes or pretty much all other desserts, in my opinion. But don’t get me wrong. There are some ways to mess up cookies. I’ve had flat cookies, raw cookies, burnt cookies, and so on. But, us home cooks never give up because we know homemade just tastes better! So, we roll up our sleeves and bake again!

So, why aren’t your ginger molasses cookies not cracking?

I’ve found that when my cookies don’t crack, it’s a matter of the amount of air in the cookie. For instance, if you don’t whip the butter enough, which is the first step, you won’t lock in enough air into your cookie batter. This will prevent the cookies from rising enough in the oven to create that tug upward which rips the cookie to make the signature crackle marks.

The fix? It’s easy! Whip your butter, preferably in a stand mixer, for 2-3 minutes until light in color and fluffy. After that, when you add the sugar, mix that really well, too. It should be fluffy if it’s mixed really well.

It’s okay to overmix the butter and sugar, but once you put the flour in, that’s when you have to worry about overmixing. So, whip away!


Another reason your cookies might not be cracking on top is because of a lack of sugar. These cookies must be rolled in granulated sugar and then baked on parchment paper. If they aren’t properly rolled and don’t have enough sugar on them, they won’t get that sugary crust that inevitably “cracks” in the heat of the oven. If this sounds familiar, just roll your cookie balls in the sugar a little more than you usually do, and that should fix the issue.

Another issue that may be preventing your cookies from cracking is too hot of an oven. If the temperature in your oven is too high, the butter melts too quickly, resulting in flatter cookies. Without getting the chance to properly rise, your cookies can’t get the lift they need to crack. We all know that ovens can be a little temperamental, so perhaps lowering your temperature 5-15 degrees could help the cookies bake at the ideal temperature to achieve perfection.

Lastly, overcrowding is another culprit that could be affecting your cookies. If cookies are touching or even too close together, they will steam each other and result in cakey cookies and not crisp cookies. I know it’s a pain, but bake your cookies in batches.

Don’t over crowd your sheet and don’t put two sheets in the oven at once. I’ve been guilty of this because I want to hurry and get it all done, but the batches never come out right when I try to cut the time like that. Put on a good background movie to help you pass the time of baking in batches. It’s worth it!

Ready to bake a batch? – LETS GET CRACKING!

Now that you know all the tricks that will prevent you from asking yourself, why are my ginger molasses cookies not cracking, let’s make a yummy batch! I’ve got the perfect chewy ginger molasses cookie recipe that has been baked by us for decades now. I’m pretty sure it’ll be your go-to Christmas cookie recipe!

  • What you need
  • Flour
  • Spices: Ground cloves, ground ginger, ground cinnamon
  • Baking Soda
  • Sugar: Granulated and brown
  • Molasses: Light or dark
  • Egg
  • Salt
  • Butter
  • Vanilla extract

Tips for great ginger molasses cookies the first time!

  • Whip the butter and sugar thoroughly, incorporating as much air into the mix as possible
  • Use high-quality ingredients
  • Line your baking sheet with parchment paper
  • Soften your butter, don’t use melted butter
  • Roll each cookie ball the same size. If you have one, use a cookie scoop. Tip: smaller size cookies cook better!
  • Roll generously in granulated sugar, covering the exterior of the cookie completely
  • Space out your cookies! You’ll probably only get a dozen done in one batch at a time.


1. Why Are My Ginger Molasses Cookies Hard?

Quick Insight: Ginger molasses cookies can turn into little rocks if overbaked or if the dough lacks enough moisture.

  • Tip 1: Check the Oven! – Sometimes ovens run hotter than the set temperature. Use an oven thermometer for accuracy.
  • Tip 2: Moisture Matters – Ensure your dough isn’t too dry. Add a tad more molasses or butter if it feels crumbly.

2. What Happens If You Add Too Much Molasses to Cookies?

Sticky Situation: Too much molasses can make your cookies overly sweet and dense.

  • Balance is Key: Follow the recipe closely. A little extra molasses can unbalance the wet-to-dry ingredient ratio.
  • Science Behind: Molasses is acidic and reacts with baking soda. Too much can affect the rise and texture.

3. Why Are My Ginger Molasses Cookies Flat?

Flat as a Pancake?: Several culprits could be flattening your cookie dreams.

  • Butter Temperature: If your butter is too soft or melted, it can cause cookies to spread too much.
  • Check Your Leavening Agent: Expired baking soda won’t do its job. Freshness counts!

4. How to Get Cracks in Ginger Cookies?

Crack the Code: That classic cracked top isn’t just for looks; it’s a sign of a perfect cookie.

  • Chill Out: Chilling the dough helps control spread and promotes cracking.
  • Sugar Coating: Roll your dough balls in sugar before baking. It helps create those beautiful cracks!

5. How Do You Keep Molasses Cookies from Spreading?

Stop the Spread: No one wants a cookie blob. Keep those cookies in check!

  • Chill Factor: Again, chilling is key. Cold dough spreads less.
  • Flour Power: Too little flour can lead to spread. Measure accurately or even weigh for best results.
  • Baking Sheet Prep: Avoid greasing the baking sheet too much. Instead, opt for parchment paper.
IngredientPurpose in Cookie BakingEffect on Ginger Molasses Cookies
FlourProvides structureToo much makes cookies tough
Baking SodaLeavening agentHelps cookies rise and spread
ButterAdds flavor and textureToo soft can cause cookies to spread
MolassesSweetness and moistureToo much makes cookies dense and overly sweet
SugarSweetness and textureHelps create crispy edges
EggsBinding and richnessAdds moisture, helps with rising
Spices (Ginger)FlavorKey for the characteristic ginger flavor

I hope you like these cookies as much as we do here at Kitchen Easy Life! Comment below on how this recipe worked out for you. We’d love for you to follow us on social media, too!

best Ginger Molasses Cookies

Course: DessertCuisine: AmericanDifficulty: Easy


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These chewy ginger molasses cookies, filled with warm spices and rich molasses in a soft and slightly crisp outside, are perfect for your next holiday party!


  • 2 1/4 cups all-purpose flour

  • 2 tsp baking soda

  • 1/4 tsp salt

  • 1 tsp ground cinnamon

  • 1 1/2 tsp ground ginger

  • 3/4 tsp ground cloves

  • 3/4 cup unsalted butter, softened

  • 1 cup brown sugar, packed (light or dark)

  • 1 large egg

  • 1/4 cup molasses, unsulphured

  • 1 tsp vanilla extract

  • Granulated sugar for rolling


  • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  • In a bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
  • In a large mixing bowl, cream together butter and brown sugar until fluffy. Beat in the egg, molasses, and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet mixture. Stir until just combined.
  • Shape the dough into small balls, about 1 inch in diameter. Roll each ball in granulated sugar to coat.
  • Place the dough balls on the prepared baking sheets, spacing them 2 inches apart.
  • Bake for 8-10 minutes, or until the cookies are just set around the edges but still soft in the center.
  • Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Can I taste cake batter?

For my son’s birthday, he asked for a cake batter flavored cake, and I thought, “Doesn’t cake already taste like… cake?” But, oh, I was so wrong! His little request sent me on a journey to discovering the many uses of cake batter flavoring. It’s been really fun seeing the different baked goods I can jazz up with a dash of cake batter! Have you ever pondered: what is this flavoring used for, too? Let me share what I found out!

What can you put this flavoring in?

This flavoring can only be added to bakery items and ice cream. Let’s get that straight from the get go here. Don’t try to be a hero and find a way to have cake batter flavored lasagna or anything! But, what baked goods or ice cream are best for that cake batter flavor to be imparted to?

I found that any baked good or ice cream that is vanilla flavored is perfect for adding some cake batter flavoring to. Why? Because vanilla is like chicken; it can take a lot of different flavors added to it because its own flavor is very mild and lends itself well to add-ons.

Adding cake batter flavoring to ice cream

Vanilla ice cream, especially the homemade kind, is a pretty perfect candidate for cake batter flavoring! And, sprinkles! Making confetti cake batter vanilla ice cream is super fun and delicious. Kids love the flavor. A word of caution though. The flavoring is kind of dark so your lovely white color will darken to a yellow. It’s still pretty, but looks more like yellow cake than white cake, if you can picture it.

Adding cake batter flavoring to cookies

What’s the best cookie to add cake batter flavoring to? Vanilla sugar cookies! There’s not a whole lot of competing flavors in a plain sugar cookie, so the cake batter taste and smell can really come through. The cookies cook the same when a little cake batter flavoring is added so don’t worry about your cookie consistency. For an extra layer of fun, throw in some confetti or white chocolate chips.

Can you add cake batter flavoring to chocolate flavored desserts?

In my opinion, cake batter and chocolate don’t really mix. The chocolate overpowers the cake batter flavor and you can’t really taste it anyway. Plus, when I want to indulge in chocolate, I want rich, dark chocolate taste and I don’t want anything impeding that! Chocolate ice cream is the same; stick to vanilla when thinking about adding cake batter flavoring.

Adding cake batter to cake

So, the moment you’ve all been waiting for! Did my son get his cake batter flavored cake after all?

The answer is… of course! I was planning on making a vanilla cake anyway, so adding the cake batter flavoring just upped it a notch. The cake batter flavor intensified on top of the actual cake batter flavor of “just cake.”

The color of the cake darkened a bit by adding the cake batter flavoring, but the consistency and texture of the cake remained the same. And hey, since this was a special cake, we went for 4 layers!

If you prefer cupcakes over cake, go right ahead and add the flavoring to cupcakes. Just make sure you’re adding the flavoring to vanilla cupcakes. You may be able to add cake batter flavoring to another mild flavor of cake like strawberry or cotton candy, but agin, like with chocolate, people don’t really like obstructing another flavor.

Vanilla really is the magic flavor that can take additions, whereas other flavors can’t.


Q1: Is McCormick Cake Batter Flavoring the Same as Butternut Flavoring?

  • A: Not exactly! The McCormick flavoring has its own unique, sweet, and buttery profile that mimics the taste of classic cake batter. On the other hand, butternut flavoring combines a nutty, buttery essence with a hint of vanilla. While both add deliciousness to your bakes, they bring different taste experiences to the table.

Q2: Can You Flavor a Cake with Extracts?

  • A: Absolutely! Extracts are like magic potions in the baking world. Vanilla, almond, lemon, or even peppermint – the options are endless. Just a few drops can transform your cake from plain to extraordinary, infusing it with rich and intricate flavors.
Q3: What Do You Do with Cake Batter Extract?
  • A: Cake batter extract isn’t just for cakes! Here are some creative uses:
    • In Baking: Enhance cookies, cupcakes, and frostings.
    • Desserts: Spruce up your puddings, custards, or ice cream.
    • Beverages: Add a twist to milkshakes or coffee.
    • Breakfast: Level up pancakes or French toast batter.
    • DIY Treats: Create your own flavored lip balms or sugar scrubs.

Q4: What is Cake Batter Flavoring Made Of?

  • A: Typically, it’s a blend of vanilla extract, butter flavoring, and sometimes, hints of almond. Manufacturers might add coloring or other natural flavors to achieve that nostalgic cake batter taste.

Q5: How Much Flavor Extract to Add to Box Cake Mix?

  • A: As a rule of thumb, start with 1 teaspoon of extract for a standard box of cake mix. However, feel free to adjust according to your taste buds! Remember, it’s easier to add more than to fix an overly flavored cake.

For great flavor pairing combinations, check out this chart:

Cake FlavorIdeal Pairing
ChocolateRaspberry or Mint
VanillaStrawberry or Caramel
Red VelvetCream Cheese
LemonBlueberry or Coconut
CarrotWalnuts or Cinnamon

If you’d like to try the recipe for this moist and delicious cake batter flavored cake, let us know how it turned out in the comments! And, check out some of our delicious savory recipes, too!

Cake Batter Flavored cake

Course: DessertCuisine: AmericanDifficulty: Easy


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This moist and soft vanilla and birthday cake batter flavored cake is the best cake to serve for special occasions!


  • 2 1/4 cups all-purpose flour

  • 1 1/2 cups granulated sugar

  • 1/2 cup unsalted butter, softened

  • 1 cup whole milk

  • 4 large eggs, room temperature

  • 2 1/2 tsp vanilla extract

  • 1/2 tsp salt

  • 1 1/2 tsp baking powder

  • 1 tsp cake batter flavoring


  • Preheat your oven to 350 degrees. Grease and flour two round 9-inch cake pans. Put parchment paper at the bottom of each pan, too.
  • Cream butter and sugar until light and fluffy. Add the eggs, one at a time, mixing after each one. Add the vanilla extract and cake batter flavoring.
  • In a separate bowl, whisk together flour, salt, and baking powder. Add the dry ingredients to the wet ingredients and add the milk, alternating in batches and mixing after each addition. Don’t overmix.
  • Pour the batter evenly into prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
  • Let the cakes cool before removing from pans.


  • Add confetti for extra fun!

How long to rest pie crust before baking?

Pie-making is an art form. Me and pies had a love hate relationship for a while. I loved eating them, but I hated making them. I just couldn’t get it right. UNTIL, I discovered how to make the perfect crust AND how to cook it properly, so now my pies turn out pretty darn good! In fact, I can now say me and pies are back together! In this post, I’ll share with you some of the challenges I had and the fixes to those challenges. By the end, you’ll be ready to tackle that holiday pie you’ve been wanting to make for a long time! Ok, so first question: How long should pie crust rest before baking?

How long should pie crust rest before baking?

Honestly, I say let it rest overnight. Making pie is not a spur of the moment thing, anyway. People don’t usually just say to themselves, “Hmmm, I think I’ll make a chocolate silk pie right now.” So, since this is a make ahead kind of dessert, it’s actually okay to make the commitment to wait overnight.

But why do we want it to rest overnight anyway? Just like making bread dough or pizza dough and letting it sit in the fridge overnight, letting pie crust dough rest overnight helps the gluten in the flour develop and settle. It produces a more malleable and more cohesive dough that doesn’t easily crack when you roll it. So whenever someone asks me how long should pie crust rest before baking, I always tell them to let it rest a full night.

It also has some push back and squishiness compared to freshly made dough, which is flaky in your fingertips when handling.

If you can’t let it sit in the fridge overnight, at least give it a few hours. Some people say that an hour chilling in the fridge is sufficient and if that’s all the time you’ve got, it’ll work. But, overnight is best in my opinion.

It’s rested, now what?

So now that you know the answer to the question, how long should pie crust rest before baking, let’s move on to the next step! You are now ready to roll, but wait! You must thaw your dough for at least 30 minutes prior to rolling. Believe me, you do not want to hassle with cold dough. Chances are, you don’t have the strength. Plus, it would break apart and be pie chards and not a cohesive dough. Do yourself a favor and wait it out.

After it’s thawed, flour a clean surface and place your dough ball on it. Using your rolling pin, roll it out evenly to about 1/4 inch thickness. The way you achieve an even roll out is by continuously turning it and flipping it and reflouring it. Roll a few times in one direction, then turn it 90 degrees. Every so often, completely flip it over.

Be careful not to overflour, though. That could make your dough extra dry and that’s not good. Just add enough flour for your pin and the counter to not stick.

Hopefully, you have a great rolling pin. I love my simple wooden rolling pin. I’ve used it for years. It’s shaped perfectly for rolling and is tapered at the ends for extra control and grip. It’s easy to clean, too. Check out the exact rolling pin I used for this pie crust here.

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Continuously moving the dough around during rolling also helps you achieve a more rounded circle shape, as well as even thickness. Remember, we are putting this thing in a rounded pie dish so it should be more roundish than not. However, it doesn’t have to be perfectly round because we will cut the edges once it’s in the pan.

Getting the dough into the pie pan

Make your job a little easier and use a parchment paper round at the bottom of your pie pan. Also, give it a bit of non-stick spray. It’s a big save in the end. Roll the pin over the dough starting at one end and using your other hand, help the dough to loosely roll around the pin as you go. This is how you pick up the dough to transfer it to the prepared pie pan.

Then, once the dough and pin are over the pan, unroll the pin so that the dough is unrolling over the pan. Now, press the dough gently into the pan. If you have pie pan beads, you can put those along the bottom. Why? This helps keep the pie crust down and not puff up during cooking. If you don’t have pie beads, something weighted and metal will do.

The edges look pretty bad at this stage, but we’re coming to that. So, take your kitchen scissors and cut around the edges. Leave about 1/2 inch to 3/4 inch extra for fluting.

Fluting is the process of pinching the dough around the edges to give it a pretty pattern. If you like a more rustic-looking dough, you can skip this part.

Pre-cook or not?

I’m a fan of pre-cooking. I can’t tell you how many times I have made a pie with a soggy or underdone crust. It’s so disappointing to put all this work into the filling and the crust, but not be able to eat the middle of the pie because it just sags and has no color or texture.

So, do yourself a favor and precook the dough. Just 10-15 minutes at 425 is all you need to achieve a good precook and ensure that the rest of the pie cooking (and eating!) goes smoothly.

These are my tips to enjoying, and I mean actually enjoying, making your next pie! Follow these tips and use the recipe below for the perfect pie crust to keep in your back pocket for all those holiday pies you’ll soon be mastering!


Frequently Asked Questions About Pie Crust

1. What Happens If You Don’t Let Pie Crust Rest?

  • Shrinking Dough: Without resting, your crust may shrink while baking.
  • Tough Texture: Resting allows gluten to relax, skipping it can lead to a tougher crust.
  • Irregular Shape: Resting helps maintain shape during baking.

2. How Long Should I Prebake My Pie Crust?

  • Standard Pies: 15-20 minutes at 375°F (190°C) for pies with wet fillings.
  • Fully Baked Crusts: 20-25 minutes until golden for pies with no-bake fillings.
  • Tip: Use pie weights for an even bake.

3. How Do You Chill Pie Dough Quickly?

  • Freezer Method: 15-20 minutes in the freezer.
  • Thin Sheets: Roll dough thinly, chill for a shorter time.
  • Cold Ingredients: Start with cold butter and water for quicker chilling.
Chilling MethodTime RequiredNotes
Refrigerator1-2 hoursBest for thorough, even chilling.
Freezer15-20 minutesQuick option; watch closely to avoid freezing.
Ice Water Bath30-40 minutesWrap dough in plastic and submerge in ice water.
Cold IngredientsUse cold butter and water to reduce chilling time.

4. Does It Matter How Long You Let Dough Rest?

  • Yes!
    • Short Rest: At least 30 minutes for minimal gluten relaxation.
    • Long Rest: Up to 24 hours for enhanced flavor and texture.
    • Balance: Over-resting can make dough hard to work with.

5. How Long Do You Leave a Pie Resting After Baking?

  • Fruit Pies: 2-3 hours for juices to set.
  • Custard Pies: At least 4 hours for proper setting.
  • Room Temperature: Rest pies at room temperature, not in the fridge.

Check out some of our other great savory recipes while your at it! Be sure to follow us on social media and comment below to let us know how your pie crust turned out!

Perfect Pie Crust for all pies

Course: DessertCuisine: AmericanDifficulty: Easy


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This simple and traditional pie crust can be used with any pie and it’s easy to make. Butter helps it be the butteriest and flakiest crust you’ve ever had!


  • 1 1/4 cup all-purpose flour

  • 1/4 tsp salt

  • 8 tbsp cold butter, cubed

  • 4 tbsp ice water


  • Combine the flour and salt in large metal bowl.
  • Add cubed butter and with a pastry cutter, mix until it resembles crumbly sand.
  • Add 4 tbsp ice water and with your hands, mix until a dough ball forms
  • Wrap the ball in plastic and chill in the fridge overnight.
  • To precook the dough, place in prepared pie dish and bake for 10 minutes at 425.

Are zoodles healthier than pasta?

Not just a fun to same name, Zoodles are really good for you! Named like the food “noodles,” they are the vegetable cousin, with long strands that are easily coated in pasta sauce. Zoodles are actually zucchini that have been turned into long strands by a spiralizer. But, one might still wonder: Are Zoodles healthy?

Are Zoodles Healthy?

Yes! Zoodles are healthy for you! Not only are they fat-free and low in calories, but they are low in carbohydrates, too. This makes them an ideal choice for Keto dieters. Keto dieters have a very narrow selection of fruits and vegetables to choose from because they need to watch how many carbs they eat.For instance, a half of a cup of zucchini is less than 3 carbs, so many Keto dieters include zucchini in the form of Zoodles into their meal prep. Zoodles are also high in vitamin C, which is another bonus!

A Low Calorie Food That fills you up

Zoodles are low in calories. In fact, one cup of zucchini is about 20 calories, so it’s a food you can eat a lot of to feel full. Many people who are watching their weight, Keto or not, choose to eat zucchini because of the fact that it’s a low calorie food. Some vegetables out there have quite a lot of calories and/or carbs, but zucchini isn’t one of them. Choosing zucchini in Zoodle form is a really smart choice for losing weight or watching your weight.

NutrientZoodles (per cup)Traditional Pasta (per cup)
Dietary Fiber1g2.5g
VitaminsHigh in A & CLow
Glycemic IndexLowMedium-High

How do you make zoodles?

Making Zoodles is easy! You need to invest in a spiralizer to make zucchini. I’ve had mine for years. It works great and gets the job done quickly. Not only that, but it’s easy to clean and compact enough to store along with my tupperware. Check out the spiralizer I used for this recipe here. You just cut the ends off the zucchini and cut them in half. Hopefully, you picked staright zucchini. The lopsided ones tend to need several adjustments in the spiralizer or to be cut into fourths.

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The spiralizer has little spikes in the lid to grip the zucchini. Steady the zucchini cylinder in the spiralizer, secure the lid, and then twist the handle to get the spinning motion going. Little blades at the bottom of the lid turn to cut the zucchini into long, curly strands resembling spaghetti.

How do Zoodles Taste?

It’s actually a mind trick what Zoodles are able to do. Once they are cooked in a saute pan for a few minutes and covered in sauce, they can almost pass for spaghetti noodles. If you are restricted for medical reasons from eating too many carbs or if you are trying to follow a gluten free diet, Zoodles just might be a godsend for you in the Italian foods department!

They really don’t taste like anything, which is a plus here! Trust me! Since that’s the case, whatever sauce you coat them in, whether its a brown butter sauce, red tomato sauce, creamy alfredo sauce, or even soy sauce, you can’t really taste the Zoodles.

The only thing that’s slightly different is the texture. They are a little crunchier than pasta noodles, at least the way I cook them is. I saute them for maybe 3 minutes in a little olive oil. I don’t like mushy texture, so mine have a bit of a bite. But, smothered in sauce, you can barely tell.

Should I try Zoodles?

Yes! Don’t fret about it, just buy a few a give it a whirl. You’ll be surprised at how mild the taste is, how well they absorb your flavorful sauce, and how light you feel after eating them. Eating a big plate of pasta nowadays leaves me feeling bloated and heavy.

Are zoodles healthy? Absolutely, so eating a huge plate of Zoodles is no big deal. I feel great afterwards. I know that I’ve done something great for my body, so I can go about my day with a win!


Are Zoodles Healthier Than Pasta?

Absolutely! Here’s why:

  • Calories: A cup of zoodles contains only around 20 calories, compared to 220 calories in regular pasta. That’s a whopping 90% calorie reduction! 🏋️‍♂️
  • Carbs: Pasta is a carb powerhouse, but zoodles? They’re a low-carb dream, perfect for those watching their carb intake.
  • Nutrients: Zoodles are packed with vitamins (A and C), minerals, and antioxidants. Pasta, while nutritious, often lacks these natural goodies.

Is Zucchini Noodle Good for You?

You bet! Zucchini noodles are more than just a pasta substitute. They’re a nutrition powerhouse:

  • Fiber: A great source of dietary fiber, promoting healthy digestion.
  • Hydration: High water content keeps you hydrated.
  • Low Sugar: They’re low in sugar and diabetic-friendly.

Why Are Zoodles So Good?

Taste and Health in Harmony!

  • Versatile: They blend well with any sauce, making them a perfect canvas for culinary creativity.
  • Weight Management: Low in calories, they’re excellent for weight loss diets.
  • Guilt-free: Indulge in a big plate of zoodles without the guilt associated with traditional pasta.

Are Zoodles Eaten Raw or Cooked?

Both! It’s a matter of preference:

  • Raw: Crunchy and fresh, perfect for salads.
  • Cooked: Lightly sautéed, they become tender and absorb flavors better, mimicking traditional pasta.

Are Zoodles High in Carbs?

Not at All!

  • Low-Carb: A cup of zoodles has only about 4 grams of carbohydrates.
  • Keto-Friendly: Ideal for low-carb and ketogenic diets.
  • Blood Sugar Friendly: Their low carb content means a minimal impact on blood sugar levels.

Comment below if you’ve tried our Zoodle recipe. It’s simple, but tasty, and, oh yea, it’s easy, of course! Follow us on social media and don’t forget to check out a lot of our other delicious recipes!

Are Zoodles Healthy?

Course: LunchCuisine: AmericanDifficulty: Easy


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Healthy dish made in under 10 minutes!


  • 3 zucchini, halved

  • 2 tablespoons olive oil

  • 2 tablespoons soy sauce

  • 1/4 tsp red pepper flakes

  • Salt and pepper to taste


  • Using a spiralizer, cut your zucchini halves into long strands.
  • In a large, saute pan, heat the oil and add the zucchini. Cook for about 4 minutes.
  • Remove from heat and add the soy sauce and other spices. Enjoy!


  • Change up the sauce to your liking!

Can you roast eggplant without salting?

Do you have one of those vegetables that you’re not very excited about, but once you start eating it, you’re like, YES! I should definitely eat more of this! Eggplant is mine. And, maybe the low frequency of cooking it has something to do with the fact that I had so many questions about how to cook it and not enough answers. I never knew if I should soak it, peel it, salt it, or what! Well, over the years, I’ve gained some experience cooking eggplant, and now I don’t even think twice about grabbing one at the store. I’ve gotten so good at cooking eggplant that even my kids eat it! Now THAT’S saying something! In this post, we’ll focus on one of the most common questions when cooking eggplant: Do you need to salt eggplant before roasting?

Roasting is the best method for cooking eggplant

Before we get to the salting part, we should mention the best way to cook eggplant. Yes, roasting is my preferred cooking method for eggplant.

For one thing, it’s easy, and that’s what we’re all about here at Kitchen Easy Life after all!

Second, it tastes great with a caramelized char on both sides of its flesh. Slow roasting, at a high temperature, of course, really brings out the flavor of the eggplant and reduces any bitter taste it might have. So do you need to salt eggplant before roasting? Continue to discover the secrets of preparing and cooking the best eggplant.

Many people report that their eggplant is bitter after they cook it, but that’s probably because they either aren’t cooking it enough or aren’t seasoning it enough.

Okay, back to the roasting. Another reason that roasting is my go-to method for cooking eggplant is that it produces a tender on the inside, and slightly crunchy on the outside texture.

Sautéing in a pan is probably the worst way to cook eggplant. It cooks way to fast, doesn’t caramelize, doesn’t have time to develop its great flavor, and turns mushy. Plus, it can soak up way too much oil and water, making it more fatty and more soggy. Not a good combination, if you ask me!

Grilling eggplant, on the other hand, is my second preferred cooking method. I love the way veggies get that smoky char flavor and those classic grill marks. My favorite veggies to grill are eggplant, zucchini, mushrooms, and corn. But, when grilling eggplant, you will need to salt the eggplant first. Here’s why.

To salt or not to salt?

So, do you salt eggplant before cooking? Yes and No. It depends on your cooking method. If you’re grilling eggplant, you’ll want to salt the eggplant first and let it sit on some paper towels for up to 30 minutes. Why?

This helps them release some of their water so it can drip down the grating of your grill. Remember, cooking on the grill is a lot faster than roasting, and you’ll need that water inside the eggplant gone in a hurry if you want a good texture.

In the same way that you pat down your meat before you oil it up and grill it, eggplant must be “patted dry,” so to speak, but patting it without salting it won’t do a thing to get the water out that’s trapped inside. So, if you’re grilling eggplant, be sure to salt it and let it rest first. The water doesn’t just come rushing out. It can take anywhere from 10-30 minutes to release its water.

beyond salting

And, speaking of salting, do you rinse that salt off before grilling? No, as long as you pat dry you’re eggplant and oil it up before grilling, there is no need to rinse it. Actually, it wouldn’t do you any good anyway because the salt already mixed with the water in the eggplant so you can’t rinse anything off anyway. Just remember, don’t salt them again! Just add pepper and other seasonings, but no more salt!

Now, for roasting eggplant, I don’t salt first. Roasting is a lot slower so the water has time to come out of the eggplant. You will want to coat both sides of the eggplant generously with olive oil. Then, you’ll want to salt and pepper both sides. The salt and the oil will combine during the roasting process to create a great crust.

Be sure to always roast them on a baking sheet lined with parchment paper so you don’t lose any of that caramelization. You’ll also need to flip them over so the other side can caramelize, too. Roasting eggplant is usually done at 400 degrees for about 35-40 minutes, depending on your oven.

Next time someone asks you “do you need to salt eggplant before roasting,” you can now confidently answer them! But salting is not the whole story, check out the frequently asked questions below!


1. How Do You Prepare Eggplant Before Cooking?

  • Rinse & Dry: Start by thoroughly rinsing the eggplant under cool water. Pat dry with a towel.
  • Trim Ends: Slice off the stem and base with a sharp knife.
  • Peel (Optional): For a softer texture, peel the skin. Otherwise, keep it for added nutrients.
  • Slice or Cube: Cut into even slices or cubes, depending on your recipe.
  • Salt: Lightly salt the pieces and let them rest for about 30 minutes.

2. How Do You Roast Eggplant so It’s Not Bitter?

  • Salt It: Sprinkle salt on the eggplant slices or cubes and let them sit for 30 minutes. This draws out bitter juices.
  • Dry: Pat dry to remove excess moisture.
  • Season Well: Use a generous amount of olive oil, herbs, and spices for flavor.
  • Right Temperature: Roast at a high temperature (around 400°F or 200°C) for a caramelized, less bitter taste.

3. What is the Secret to Cooking Eggplant?

  • Not Overcooking: Eggplant becomes mushy if overcooked. Keep an eye on the cooking time.
  • Pre-cooking Treatment: Salting or soaking in milk can reduce bitterness.
  • Sufficient Oil: Eggplants are like sponges. Ensure you use enough oil to prevent dry, tough textures.
  • High Heat Cooking: Cooking at high heat quickly gives a better texture and flavor.

4. What Happens if You Don’t Salt Eggplant Before Cooking?

  • Potential Bitterness: Younger eggplants are generally less bitter, but older or larger ones might retain a bitter taste.
  • Texture Difference: Skipping salting can lead to a slightly different texture, often a bit more spongy and less creamy.
  • Faster Prep Time: You’ll save about 30 minutes of prep time by not salting.

5. Should I Soak Eggplant Before Roasting?

  • Soaking in Milk: Soaking eggplant slices in milk for about an hour can reduce bitterness. Milk draws out the bitter flavor and tenderizes the flesh.
  • Rinsing After Soaking: Remember to rinse and pat dry after soaking.
  • Alternative to Salting: This can be an alternative to salting, especially if you’re short on time.

To spice your eggplant up a bit, use the flavor combinations in the chart below:

Seasoning TypeIngredientsFlavor ProfileBest Paired With
ClassicOlive oil, garlic, salt, pepperSimple and savoryAny dish
MediterraneanOlive oil, oregano, thyme, lemon zestBright and herbyPastas, salads
SpicyOlive oil, chili flakes, paprika, cuminWarm and spicyGrains, meats
Asian-InspiredSesame oil, soy sauce, ginger, garlicRich and umamiStir-fries, rice
Sweet & SavoryOlive oil, honey, balsamic vinegar, rosemarySweet and tangyDesserts, cheese boards

I hope you love the roasted eggplant from the recipe below! Enjoy it as is or follow our instructions in the notes section to transform it into a healthy, low-calorie version of eggplant parmesan! If you’re looking for some delicious main courses, why not try our Longhorn Steakhouse Spicy Chicken Bites or our Beef Stew!

Easy Roasted Eggplant Recipe

Recipe by thisrecipelifeCourse: DinnerDifficulty: Easy


Prep time


Cooking time



Rich, warm flavors and a caramelized crust makes this easy roasted eggplant a hit at any dinner table.


  • 1 eggplant, sliced in 1/2 inch thick circles

  • Olive oil

  • Salt and pepper to taste


  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Slice eggplant and place on parchment. Oil both sides generously and season both sides.
  • Roast at 400 degrees for 30-40 minutes, turning halfway through.
  • Serve immediately.


  • For extra flavor, turn your roasted eggplant into a healthy eggplant parmesan. Top it with marinara sauce and sprinkle a blend of mozzarella and parmesan cheese on top. Broil for 1-2 minutes or until cheese is golden and bubbly.

Why do people put flour in mac and cheese?

Are you like me: Your kids prefer the cheesy pasta out of a box, but you prefer the taste of homemade? I don’t think I’ll ever understand that! Homemade cheese sauce, when done right, is so rewarding! That gooey, cheesy sauce that is creamy and tangy and perfectly covers your pasta! It is definitely MY go-to comfort food! We’ll share our secrets to the best homemade cheese sauce, as well as an easy cheesy shell pasta recipe that you can whip up for any night of the week! So, the first question we’ll tackle is: Why add flour to cheese sauce?

Why add flour to cheese sauce?

To make a great cheese sauce, you need flour… and butter! These two ingredients are the base. It’s called a roux. Flour is a thickener and cheese sauce needs to be slightly thick. Runny, loose cheese sauce sitting at the bottom of your pasta dish gives me cereal vibes! Definitely NOT a good thing when it comes to pasta, no matter which type of pasta you use.

A good cheese sauce completely covers the pasta, inside, under, above, and all around. I really like using shell-shaped pasta for my homemade cheddar cheese sauce. I love biting into a shell and it is filled and overflowing with rich, delicious cheese.

To make the roux, you simply take a saucepan over medium heat and melt some butter. Depending on how much pasta you’re cooking, the amount of butter will fluctuate. For 2 cups of dried pasta, aim for 4 tablespoons of butter.

You’ll want a good saucepan that evenly distributes the heat so as not to burn your ingredients. I love my Carote saucepan. Check out the saucepan I used for this recipe here.

I get commissions for purchases made through links in this post. As an Amazon Associate I earn from qualifying purchases.

Now, use the good stuff here. Tasteless, low-quality butter doesn’t cook right and definitely doesn’t taste right either. I like good Irish butter or a good organic sweet cream butter.

Next, once your butter is completely melted and it’s very slightly golden, add 3 tablespoons of flour and have a small whisk ready. Don’t overcook the butter. You’re going for a slightly nutty taste, not burned. The flour and butter combine immediately and start clumping up. Whisk as you cook out the flour a bit, maybe a minute.

Now that the butter and flour have combined and cooked a bit, you’ll need to add a cup of whole milk. These three ingredients create a creamy, milky sauce that becomes thick after whisking for a few minutes.

Do you heat the milk before you add it to the roux?

Yes and no. I don’t, but a lot of people do. Here’s what I do: I pour the milk in stages. This allows for the milk and roux to slowly combine so that the ingredients don’t seize up. A lot of steam is produced at first so be careful. Whisk constantly as you do this.

Once all the milk is poured in, continue whisking and turn the heat down a bit. You don’t want to burn the milk. That smells really bad, and tastes bad, too.

If you prefer to heat up the milk first, just pour the milk into a microwave-safe glass measuring cup and microwave for under a minute. Again, you don’t want to overcook the milk. Some people also heat up the milk in a small saucepan and that’s fine, too. I just try not to make too many extra dishes to wash. Remember, this is Kitchen Easy Life after all!

At first, the mixture is loose, but it does thicken quickly. Keep whisking and keep an eye on it. After about 3 minutes, it should be creamy and not milky anymore. Turn down the heat to low. Now it’s time to add the salt and pepper and the cheese! This is the fun part!

And now for the cheese!

I rarely ever just add cheddar cheese. I like to be a cheese mixologist if you will! Sometimes, it depends on what I have on hand, but other times, I just have to have a certain cheese taste!

One thing for sure, you need to have about 2 cups of grated cheddar cheese. I prefer sharp cheddar cheese. It adds a nice tang and has nice cheese flavor. Mild cheddar just doesn’t have enough cheese taste.

To the cheddar, you can get creative. It’s all based on preference. Want stringy sauce? Add mozzarella to your cheddar sauce.

Like the crisp bite of Asiago? Add some of that, too! Other cheeses that taste nice are Gruyere and white cheddar.

Some cheeses don’t work well in this sauce, like blue cheese, gorgonzola, and Brie. Also, jack cheese doesn’t really work here either. The taste is way too mild.

I prefer to add about 1/4 cup of grated parmesan to the cheese sauce and some red pepper flakes. I like things slightly spicy with a kick and the cheese sauce does need some jazzing up.

Taste your sauce as you go. You can change flavors while it’s still in the saucepan, but not when it has already been poured over your cooked pasta.

On days when I really need a lot of comfort to my food, I pour my cheesy shell pasta into a glass dish lined with parchment (no clean up!) and then I top the whole thing with breadcrumbs and olive oil. It bakes to a golden brown and the crunch and creaminess really work nicely.


Does It Matter If You Use Self-Raising Flour in Cheese Sauce?

A: Using self-raising flour in cheese sauce can lead to unexpected results. While it contains a raising agent (usually baking powder), it’s not typically recommended for sauces. Why? Self-raising flour can cause the sauce to become thicker and even slightly fluffy – not ideal for a smooth cheese sauce. If you’re in a pinch, it can be used, but expect a different texture and potentially a slight baking powder flavor.

Why Is My Cheese Sauce Not Cheesy?

A: There are a few reasons why your cheese sauce might lack that strong, cheesy punch:

  1. Cheese Quality: Lower-quality cheeses often lack the depth of flavor found in higher-quality ones.
  2. Cheese Type: Some cheeses are milder than others. For a cheesier flavor, opt for stronger varieties like sharp cheddar or aged cheeses.
  3. Quantity: Sometimes, it’s just a matter of not using enough cheese.
  4. Additional Ingredients: Too much flour, milk, or other ingredients can dilute the cheese flavor.

Why Does Cheese Sauce Need Flour?

A: Flour plays a crucial role in cheese sauce:

  • Thickening Agent: Flour, when combined with a fat (like butter), forms a roux, which thickens the sauce.
  • Texture: It helps in achieving a smooth, velvety texture, avoiding the oily separation that might occur with cheese alone.
  • Stability: It stabilizes the sauce, making it more forgiving and less prone to splitting.

Why Do You Put Flour in Mac and Cheese?

A: Flour is a key ingredient in the base of the sauce for mac and cheese:

  1. Consistency: It ensures a creamy, cohesive sauce that clings to the pasta.
  2. Flavor Carrier: It helps distribute flavors evenly throughout the dish.
  3. Foundation for Variations: It provides a stable base if you want to get creative with additional ingredients like spices, herbs, or different cheese types.

How Do You Get the Flour Taste Out of Cheese Sauce?

A: To avoid or correct a floury taste in cheese sauce:

  1. Cook the Roux Properly: Cook the flour and butter mixture (roux) for a few minutes to eliminate the raw flour taste.
  2. Balance the Ratios: Ensure you’re using the right proportion of flour to fat and liquid.
  3. Cheese Quality: Use good quality cheese for a stronger flavor.
  4. Seasoning: Proper seasoning with salt, pepper, and other spices can mask any residual flour taste.

To use different flours in your cheese sauce, check out this chart:

Flour TypeCharacteristicsBest Used For
All-Purpose FlourNeutral flavor, versatileStandard cheese sauces
Self-Raising FlourContains leavening agentsNot recommended for sauces
Whole Wheat FlourNuttier flavor, denser textureHealthier sauce options
CornstarchGluten-free, good thickenerLighter sauces

Let us know how your cheesy sauce worked out in the comments! Share this recipe with others who love tasty, easy, and comforting recipes! Follow us on social media and be sure to check our site for other delicious recipes! Try our Longhorn Steakhouse Spicy Chicken Bites copycat recipe to go with your cheesy shells recipe below!

homemade cheesy sauce and shells

Course: DinnerCuisine: AmericanDifficulty: Easy


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A creamy sauce full of flavor and bite from the sharp cheddar cheese! A great side or main dish!


  • 2 cups dried pasta shells

  • 4 tablespoons butter

  • 3 tablespoons flour

  • 1 cup whole milk

  • 2 cups sharp cheddar, grated

  • 1/4 cup grated parmesan

  • 1/2 tsp red pepper flakes


  • Boil water. Once boiling, add salt to salt the water and add pasta. Cook about 15-20 minutes.
  • In a saucepan on medium heat, melt butter. Add the flour and whisk for 1 minute. Add the milk and continue whisking.
  • Once sauce thickens, turn down heat to low and add cheeses, salt and pepper, and red pepper flakes.
  • Add drained pasta and stir. Serve immediately.


  • Try pouring cheesy shells into a glass baking dish, cover the shells with breadcrumbs and olive oil and bake for 15 minutes.