These frosted molasses cookies take your chewy molasses cookies to a new level. It’s cookie season and these old fashioned iced cookies are always included on my yearly holiday cookie trays.
It's beginning to smell a lot like cookie season! These ginger molasses cookies are so popular, I make them every year.
This iced molasses cookies are from an old recipe card that my mom had in her recipe box.
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Why You Will Love This Recipe
Easy recipe. This is a little twist on the original recipe for soft molasses cookies that we published a few years ago.
Tasty. The old fashioned molasses cookies are always a hit at a cookie exchanges and holiday parties. Soft gingerbread cookies are top with a light dollop of vanilla buttercream frosting and they are so good!
Festive. Filled with gingerbread falvor and warm spices, this molasses cookies recipe is the best cookie for the season and for me, they bring back memories of my childhood.
Iced Molasses Cookies Ingredients
- Butter - At Room temperature if possible. I use unsalted butter)
- Brown Sugar - I use dark brown sugar.
- All purpose flour
- large egg
- Molasses I prefer dark molasses over light molasses. I do not recommend using blackstrap molasses as it is very potent.
- Vanilla extract
- ground ginger and cpices
- confectioners' sugar
See recipe card for quantities.
Equipment
- Mixer with paddle attachment
- Cookie sheet
- Wire rack
- Cookie scoop
- Parchment paper
Substitutions & Variations
- Chocolate -Add chocolate chips, cocoa powder, or chunks of white chocolate for a decadent treat. Or you can dip half the cookie in melted chocolate or candy melts for a festive look.
- Nuts - Add ½ cup of chopped walnuts, pecans, or almonds to add some crunch.
- Cinnamon - You can sprinkle some cinnamon sugar on top of the frosted cookies for added flavor.
How To Make Frosted Molasses Cookies
Step 1 - In a large bowl or in the bowl of a stand mixer, combine eggs and butter and sugars.
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Step 2 -Add molasses and blend.
Step 3 -In a separate bowl mix dry ingredients. Incorporate dry ingredients into wet ingredients a little at a time and mix on medium speed, scraping the sides of the ball often.
Step 4 -Roll into 1 inch balls and placed on baking sheets and bake cookies 8–10 minutes.
Allow cookies to cool before frosting.
Prepare frosting well cookies are cooling. Frost the top of the cookies with a butter knife or rubber spatula.
Storage
Store in an airtight container.
Top tip
- If making these ahead of time, roll dough into balls and place into a freezer-safe bag or wrap in plastic wrap and store in the freezer.
- Adjust the baking time for different textures. Bake for less time for chewy cookies, and longer for a crispier cookies. Cooking time may vary by oven.
- If you don't have an electric mixer you can make these with a pastry cutter (as shown in the photo above).
Recipe FAQs
Don't over bake the cookies. Cookies should be golden brown on the bottoms when done.
Yes you can easily double or triple this recipe as needed.
Blackstrap molasses is really strong in my opinion. I recommend using unsulphured or dark molasses.
More Gingerbread Recipes
More Christmas Cookie Recipes:
📖 Recipe
Frosted Molasses Cookies
Ingredients
- ¾ cup butter softened
- 1 cup packed brown sugar
- 1 egg
- ¼ cup molasses
- 2 ¼ cups flour
- 1 ½ teaspoons baking soda
- ¼ teaspoons of salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 2 tablespoons sugar for dipping dough
Fristing
- butter
- powdered sugar
- milk
Instructions
- Preheat oven to 375 degrees.
- Mix butter, sugar (except for that for dipping), egg, and molasses.
- Stir in remaining ingredients.
- Roll dough into balls about the size of a quarter in diameter. Roll balls in sugar before baking.
- Bake 10-12 minutes. Let cookies cool.
Icing for Gingerbread Molasses Cookies
- In a medium bowl, prepare frosting
- Apply frostingto cooled cookies in a thin layer with a butter knife or spatula.
Notes
- f making these ahead of time, roll dough into balls and place into a freezer-safe bag or wrap in plastic wrap and store in the freezer.
- Adjust the baking time for different textures. Bake for less time for chewy cookies, and longer for a crispier cookies. Cooking time may vary by oven.
- If you don't have an electric mixer you can make these with a pastry cutter (as shown in the photo above).
Nutrition
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