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Iced Molasses Cookies Recipe

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4.1 from 31 reviews

  • Author: Maggie
  • Total Time: 22 minutes
  • Yield: 30 cookies
  • Diet: None

Description

These Iced Molasses Cookies are soft, chewy, and packed with warm spices like cinnamon, ginger, and cloves. Topped with a sweet vanilla glaze, they offer a deliciously nostalgic flavor perfect for any occasion or holiday treat. The combination of molasses and spices creates a rich depth of flavor, while the icing adds a lovely finishing touch.

Ingredients

Cookie Dough

  • 1/2 cup shortening
  • 1/2 cup salted butter (softened)
  • 3/4 cup brown sugar (packed)
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/3 cup molasses
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 3 1/4 cups all-purpose flour (fluff then scoop)

Icing

  • 2 cups powdered sugar
  • 4 tablespoons milk
  • 1 teaspoon vanilla extract (or vanilla paste)

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to prevent sticking.
  2. Cream Fat and Sugars: In a large mixing bowl, combine shortening, softened butter, brown sugar, and granulated sugar. Use an electric mixer to beat until the mixture is smooth and creamy, ensuring the sugars properly dissolve into the fats.
  3. Add Wet Ingredients: Mix in the molasses, egg, and vanilla extract until fully incorporated and the batter is uniform.
  4. Add Spices and Leavening: Stir in cinnamon, ground ginger, cloves, salt, and baking soda thoroughly to distribute the warm spices and activate the baking soda evenly.
  5. Add Flour: Add the all-purpose flour one cup at a time, mixing gently after each addition until just combined to avoid overworking the dough.
  6. Shape the Dough: Scoop the cookie dough into balls about 2 tablespoons in size, rolling if needed to make even portions.
  7. Arrange on Cookie Sheets: Place the dough balls 2 inches apart on the prepared baking sheets, allowing room for spreading.
  8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes. Adjust baking time for smaller or larger cookies as needed—smaller cookies may take less time, larger ones slightly more.
  9. Cool Cookies: Remove from oven and allow the cookies to cool on the baking sheet to firm up and prevent breaking.
  10. Prepare Icing: In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Add a teaspoon of water if necessary to thin the icing to a consistency suitable for dipping.
  11. Ice the Cookies: Dip the tops of each cooled cookie into the icing, allowing excess icing to drip off to avoid mess.
  12. Set the Icing: Return the iced cookies to the baking sheet and let the icing set and harden before serving.

Notes

  • For smaller cookies, reduce baking time to 8-10 minutes; for larger cookies, increase to 12-14 minutes to ensure even baking.
  • Make sure to use parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
  • If the icing thickens too much when sitting, whisk in a small amount of milk or water to restore dipping consistency.
  • Store iced cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeworthsaving.com/iced-molasses-cookies-recipe/