Crackly on top, soft in the middle, and kissed with a sweet glaze, Iced Ginger Molasses Cookies are a holiday must in my kitchen. These cookies bring together spicy ginger, rich molasses, and a delicate icing that sparkles like fresh snow. Whether you’re a seasoned baker or just looking for something cozy to gift, this recipe delivers festive flavor in every bite. In this article, I’ll walk you through my favorite version of these nostalgic cookies, packed with helpful baking tips, icing ideas, and some creative twists you might not expect.
Table of Contents
Why These Iced Ginger Molasses Cookies Matter
The magic of these Iced Ginger Molasses Cookies isn’t just in the flavor. It’s the texture, the soft center, the chewy bite, and the craggy surface that captures just enough icing in each crevice. And while some folks love their gingerbread crisp and snappy, I’m firmly on team chewy.
Over the years, I’ve picked up a few tricks to perfect that signature texture, and even experimented with variations like these Molasses Cookies with Sourdough Discard for a deeper flavor. If you’re into richer bakes, the Brown Butter Sourdough Coffee Cookies are another cozy winner that shares some of the same spice-forward charm.
Whether you’re gifting a tin or just treating yourself, these cookies don’t just taste like the holidays, they feel like them.
Iced Ginger Molasses Cookies
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop (optional)
- Cooling rack
- Small bowl (for icing)
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup packed dark brown sugar
- 1/4 cup molasses unsulphured, not blackstrap
- 1 large egg
- 1 teaspoon vanilla extract
For Rolling
- 1/3 cup granulated sugar or coarse sugar
For Icing
- 1 cup powdered sugar
- 1 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, baking soda, spices, and salt. Set aside.
- In another bowl, cream the softened butter and brown sugar until fluffy. Add molasses, egg, and vanilla. Mix until smooth.
- Gradually mix in the dry ingredients until a soft dough forms.
- Chill the dough in the refrigerator for 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into 1-inch balls, roll in sugar, and place 2 inches apart on prepared sheets.
- Bake 10-11 minutes until edges are set and tops crackle.
- Let cookies cool completely on a wire rack.
- Mix icing ingredients in a small bowl until smooth.
- Drizzle or pipe icing over cooled cookies. Let set 30 minutes before storing.
Notes
- Calories: 150
- Fat: 5g
- Carbs: 25g
- Sugar: 14g
- Protein: 1g
Ginger Molasses Cookie Recipe Basics
Essential Ingredients Breakdown
What makes a ginger molasses cookie recipe truly unforgettable? It starts with the right ingredients, measured with care and intention. First up molasses. I always reach for unsulphured dark molasses for a deeper, richer flavor, but if you prefer something milder, light molasses works just fine. Just avoid blackstrap, it’s far too bitter for cookies.
Brown sugar is essential for adding moisture and that soft chew we love. I use dark brown sugar for its higher molasses content, but light brown sugar will still yield a great cookie if that’s what you have on hand.
Now let’s talk spice. Ground ginger, of course, is the star. I like to add a hefty teaspoon and a half for a bold kick, balanced by warm cinnamon, cloves, and a hint of nutmeg. A pinch of black pepper might sound odd, but trust me, it brings the heat just enough to keep things interesting.
If you’re feeling adventurous, try this Coffee Cake Pumpkin Cookies variation. The sourdough adds depth and an almost caramel-like flavor that plays beautifully with the molasses and spices.
Prep Tips for Perfect Texture
Getting that signature chewy center and soft snap starts with a chilled dough. After mixing, let the dough rest in the fridge for at least 1 hour. This prevents overspreading and intensifies the flavor.
Before baking, roll each dough ball in coarse sugar. It adds a bit of sparkle and texture once baked. If you’re baking on parchment-lined trays, leave space, they spread! Aim for a 10-11 minute bake time. The edges should look set, but the centers may still look soft. That’s what you want.
Dry cookies? Probably overbaked. Too flat? The dough was likely too warm. Want a richer cookie? Try using brown butter like I do in my Brown Butter Pumpkin Snickerdoodle Cookies. It adds a nutty depth you’ll love.
Mastering the balance of spice, chew, and sweetness starts here, and once you do, you’ll never look at another ginger cookie the same way.
Molasses Cookies with Icing: Bake, Glaze & Store
Baking Instructions
Baking molasses cookies with icing isn’t just about following a timer, it’s about recognizing those subtle signals. Once your dough is chilled and rolled, place each sugar-coated ball onto a parchment-lined tray, leaving at least 2 inches between them.
Bake at 350°F for 10 to 11 minutes. Don’t wait for them to look fully done, the edges should just begin to set and the tops will start to crack. That crackle is your best friend. When you see it forming but the middle still looks a bit soft? That’s the sweet spot. The cookies will continue to bake slightly on the tray once out of the oven, giving you that dreamy, chewy texture.
If you’ve made Sourdough Chocolate Chip Cookies, you’ll recognize the same delicate balance between doneness and chew. Let the cookies cool completely before icing, or the glaze will melt off.
Best Icing for Ginger Cookies
I keep my glaze classic and simple: powdered sugar, milk (or water), and a dash of vanilla. Whisk until it reaches a pourable, yet slightly thick consistency. Drizzle over cooled cookies and let it set for at least 30 minutes. You’ll get that beautiful, frosty finish with just enough sweetness to balance the spices.
Want something fancier? Add maple syrup or a pinch of cinnamon to the glaze. For sparkle, sprinkle coarse sugar on top while the icing is still wet.
Need to plan ahead? These cookies store beautifully. Once the icing sets, layer them between parchment in an airtight tin. They’ll stay soft for up to 5 days. Or freeze both the dough and baked cookies. I use similar methods when prepping these Valentine’s Sourdough Discard Sugar Cookies, and they always taste freshly made.
From oven to icing, every step adds to the experience of baking these spiced wonders.
Holiday Ginger Molasses Cookies: Twists, Gifts & Prep Ahead
Flavor & Presentation Variations
One of the things I love most about holiday ginger molasses cookies is how customizable they are. You can keep them classic, or turn them into showstoppers with a few easy tweaks.
Want more punch? Fold in chopped candied ginger or a dash of allspice. Looking to brighten them up? Grated orange zest adds a subtle citrus lift that plays beautifully with the molasses. For something decadent, drizzle with white chocolate instead of icing, or dip half the cookie for a bakery-style look.
I’ve even decorated a batch with sanding sugar and festive colors for cookie trays. If you’re looking for visual inspiration, check out these Festive Red and Green Crinkle Cookies. That playful finish makes them perfect for gifting or holiday platters.
For a citrusy twist, I also love borrowing the idea of a tangy glaze from these Easy Lemon Crinkle Cookies. Swapping out vanilla in the icing for a touch of lemon juice can completely change the mood of the cookie, in a good way.
Serving Ideas & Make-Ahead Tips
Presentation matters during the holidays, and these cookies deliver. Stack them in parchment-lined tins, wrap with twine, and you’ve got a cozy, homemade gift. They pair perfectly with spiced cider, mulled wine, or a mug of strong black coffee.
If you’re hosting, set them out with other spice-forward cookies like my Sourdough Snickerdoodles for a warming winter dessert board.
And let’s talk prep: you can make the dough ahead, scoop it into balls, and freeze them. Bake straight from the freezer, just add an extra minute or two. Iced cookies also freeze well once the glaze is fully set. Store them flat between parchment to keep them from sticking.
With the right tweaks and smart planning, these holiday ginger molasses cookies can be the versatile hero of your holiday baking season.
FAQs
What makes ginger molasses cookies chewy?
Chewiness comes from a combination of brown sugar, molasses, and proper baking time. Molasses adds moisture, while brown sugar keeps the crumb soft. Chilling the dough and pulling the cookies from the oven while they’re slightly underbaked ensures a tender, chewy bite every time.
Can I freeze iced ginger molasses cookies?
Absolutely. Once the icing is fully set, layer the cookies between sheets of parchment paper and freeze in an airtight container. You can also freeze unbaked dough balls and bake straight from the freezer when needed.
How do you keep molasses cookies from getting hard?
Don’t overbake. Pull them out when the edges are just set and the centers look slightly underdone, they’ll firm up as they cool. Store them in an airtight container with a slice of bread or apple to retain moisture.
What’s the best icing for ginger molasses cookies?
A simple glaze made of powdered sugar, a splash of milk, and vanilla extract is perfect. It dries quickly and adds a delicate sweetness that balances the spice. For a holiday twist, try maple or orange zest in the icing.
Baking these Iced Ginger Molasses Cookies has become one of my favorite holiday rituals. They’re comforting, crowd-pleasing, and filled with nostalgic flavor. Whether you’re gifting them, freezing a batch for later, or eating three straight off the tray (we’ve all been there), these cookies always deliver. From their crackly tops to that sweet glaze drizzle, they’re the kind of recipe you’ll want to make year after year. Trust me, once you try them, they’ll become part of your holiday story too.
