Frosted Molasses Cookies
These frosted molasses cookies have the perfect amount of spice and molasses flavor.
If you have ever eaten the Mother’s iced molasses cookies, you’ll find these molasses cookies are very similar in taste.
Biting into one of these molasses cookies totally brought me back to eating them while watching movies with my parents. If you grew up with Mother’s iced molasses cookies, you’ll find the same nostalgia eating these.
This cookie recipe is easy to make and the taste is full of molasses and spice, with the powdered sugar icing being the perfect topping to these wonderful cookies.
These cookies are perfect for making around the holidays. They are great for bringing to a holiday party, cookie exchange, or even just when you have a craving for some frosted molasses cookies.
Leftovers
If you end up with leftover cookies, you can store them in airtight container for 4-5 days. You can also store them in the fridge for up to a week.
How to Freeze
One of my favorite things to do is to freeze cookie dough and bake it later. This allows me to have fresh, homemade cookies whenever I want without a lot of effort and virtually no prep time.
After placing the dough on the cookie sheets, place the cookie sheets into the freezer. Once the dough is frozen, transfer the frozen cookie dough balls to a freezer bag or other freezer-safe container and place it back into the freezer.
When you are ready to bake, just remove the molasses cookie dough balls and place onto a cookie sheet. Cook at the same temperature, check the cookies at the 10-12 minute mark, but you will most likely need to keep them in the oven for another couple minutes for them to bake all the way through.
Equipment Needed
Stand mixer or hand mixer
Large mixing bowl
Small mixing bowl
Measuring cups and spoons
Parchment paper
Baking sheets
Small cookie scoop or tablespoon
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ⅛ teaspoon ground allspice
- ¾ cup unsalted butter softened
- 1 cup light brown sugar packed
- â…“Â cup molasses Grandma’s original molasses
- 1Â large egg
Icing Recipe Ingredients
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 2 ½ to 3 tablespoons water or milk
How to Make
These molasses cookies are incredibly easy to make. Especially if you’ve ever made cookies before. The process is pretty much the same, just the ingredients change.
Step 1: Preheat oven to 350°F. Line your baking sheet with parchment paper.
Step 2: Add flour, ginger, baking soda, cinnamon, salt, and allspice into a small or medium bowl. Whisk and set aside.
Step 3: Using an electric mixer, beat the butter and brown sugar in a large mixing bowl on medium-high until creamy.
Step 4: Add molasses and egg in and continue to mix on medium speed. Make sure to scrape down the side of the bowl.
Step 5: Gradually beat the flour mixture into the molasses mixture until just combined. Make sure not to overmix.
Step 6: Using a small cookie scoop, evenly portion out the cookie dough and place them onto the prepared cookie sheet. If you don’t have a cookie scoop, you can use your hands roll cookie dough. Space the cookies about 2 inches apart on the cookie sheet. Press the cookies down slightly before baking.
Step 7: Bake cookies in the preheated oven for about 10-12 minutes or until the edges of the cookies are set.
Step 8: Allow the cookies to cool for about 10 minutes while on the baking sheet. Then, move the cookies to wire racks to finish cooling or flip the cookies on over.
Step 9: After the cookies are cooled completely, make the icing.
How to Make Icing
Step 1: In a small bowl, add the powdered sugar, vanilla extract and 1 tablespoon of water or milk. Stir until combined.
Step 2: Add in additional milk or water, a tablespoon at a time until you have a nice, thick consistency for the icing.
Add the icing on top of the molasses cookies. Let the iced molasses cookies air dry until set. It should take about 45 minutes to an hour.
Enjoy your cookies!
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Frosted Molasses Cookies
Equipment
- Hand or Stand Mixer
- Large mixing bowl
- Measuring Cups and Spoons
- Parchment Lined Baking Sheets
- Tbsp or small cookie scoop
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon ground
- 1 teaspoon ginger ground
- ½ teaspoon salt
- â…› teaspoon ground allspice
- ¾ cup unsalted butter softened
- 1 cup light brown sugar packed
- â…“ cup molasses Grandma’s original molasses
- 1 large egg
For the Icing
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 2 ½ to 3 tablespoons water or milk
Instructions
- Preheat the oven to 350°F.
- In a small or medium-sized bowl, whisk together the flour, ginger, baking soda, cinnamon, salt, and allspice. Set Aside
- In a large mixing bowl, beat the butter and brown sugar on medium-high until creamy.
- Add in the molasses and egg. Scrape down the side of the bowl.
- Gradually beat in the flour mixture until just combined.
- Using a small cookie scoop evenly portion out the cookie dough, spacing them 2 inches apart.
- Bake the cookies for 10-12 mins or until the edges of the cookies are set.
- Cool on the cookie sheet for 10 min.
- Flip the cookies overexposing the bottom side or place them on a cooling rack.
- Once the cookies are completely cooled mix the icing.
Icing
- Add the powdered sugar, vanilla and 1 tbsp water or milk to a small bowl.
- Stir until combined
- Add in an additional teaspoon of water or milk until you have a nice thick consistency icing.
- Frost the cookies.
- Let them air dry until set (about 45 min-hour)
Make sure to “PIN IT” for later!
Other delicious cookie recipes:
Snickerdoodle Cookies
Chocolate Chip Cookies
Copycat Crumbl Birthday Cake Cookies
Copycat Crumbl Chocolate Chip Cookies
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