Iced Ginger Molasses Cookies
These Iced Ginger Molasses Cookies are chewy, spiced, and topped with a sweet vanilla glaze. Packed with warm holiday flavors like molasses, cinnamon, and ginger, they’re the perfect cookie for gifting, snacking, or cozy nights in. Easy to freeze, quick to bake, and absolutely irresistible!
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
Nutritional Info (Per Cookie - Estimated)
- Calories: 150
- Fat: 5g
- Carbs: 25g
- Sugar: 14g
- Protein: 1g
