If you are looking for that classic molasses cookies recipe, this recipe is it. Soft, chewy and richly flavored molasses cookies! I did add an icing for a frosted molasses cookie, but you can always leave it off.
These old fashioned molasses cookies are a great Christmas cookie, weekday dessert, or to gift loved ones in your dessert trays you pass out. No matter when or what the occasion is these ginger molasses cookies hit the spot. Also check out this butterbeer fudge for another delicious dessert.
Plus if you want a freezer friendly cookie! Also make sure to check out my Christmas ornament cookie recipe as well for another tasty cookie. Here is more on this molasses ginger cookie recipe. Now these molasses cookies are great for fall or winter. If you want a fall flavored cookie try my pumpkin spice sugar cookies.
This Cookie Recipe Is…
- Classic molasses cookies recipe
- Festive Christmas molasses cookies (Add sprinkles on icing)
- Rich molasses flavor
- Paired with warm spices
- Freezer friendly cookie
- Iced or leave off the icing for a bare cookie
Ingredients
All Purpose Flour – You will want to scoop the flour into the measuring cup and then level it off. This helps you from packing in the flour in the measuring cups.
Baking Soda, Salt, Spices – These are the basics to the cookie recipe. I used allspice, ginger, and cinnamon.
Butter – We used unsalted butter, if you use salted butter just omit the salt in the cookie recipe.
Brown Sugar – I used a light brown sugar, make sure to pack the brown sugar in the measuring cups.
Molasses – I used the Grandma’s original molasses for these cookies.
Egg – Use a room temperature large egg.
Icing – For the icing I used vanilla, powdered sugar, and milk.
Helpful Tools
- Cookie Scoop
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper or Silicone Non-stick mats
- Mixing Bowl
How To Make
The full measurements and directions are in the printable recipe card at the bottom of the page.
Step One: Preheat the oven and prep your baking sheet. Then in a small bowl you will add your dry ingredients together and set aside.
Step Two: Now in a large mixing bowl add your softened butter and brown sugar and mix on medium-high speed for 3-4 minutes. You want it to be light and fluffy.
Step Three: Next you will add in the egg and molasses. Scrape down the sides to ensure you mix your batter well.
Step Four: Add in the dry ingredients, mixing fully. Make sure to scrape bottom to ensure it fully mixed on the bottom of the bowl.
Step Five: Scoop the cookie dough on the baking sheet leaving 2 inches between the cookies.
Step Six: Bake as directed and cool on the pan for 10 minutes after. This is important to not skip.
Step Seven: After 10 minutes, flip the cookies onto the cooling rack, letting the bottom side up.
Step Eight: Once fully cooled, mix up icing if you want and frost the cookies.
Storing Cookies
Store At Room Temperature: You can store these soft molasses cookies in an airtight container for 5-6 days. If you place a slice of bread in with your cookies you will find it helps keep the cookies soft and prevents drying out.
Freezing Molasses Cookies: You can also freeze your baked cookies. Just freeze for 3-4 months in an airtight container. Then thaw the cookies on the counter when you are ready to eat some.
Helpful Tips For Making Cookies
Here are some helpful tips for making these chewy molasses cookies. These tips can help set you up for success.
- Make sure to use a room temperature egg. If you happen to forget to sit egg out, just place in a bowl with warm water to bring it to room temperature quickly.
- Softened butter is important, not melted.
- If you use salted butter omit the salt in the cookie recipe.
- The icing is optional. If it is too thick add more milk. If too thin add more powdered sugar to thicken the icing.
Common Questions
Here are some frequently asked questions for this iced molasses cookies recipe.
More Molasses Recipes
Have you tried the recipe? If so, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below or drop a comment. Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group
Peeps Smore’s
Ingredients
- 2 graham crackers broke in half
- 4 Peeps
- 8 squares Hershey's chocolate
Instructions
- Take a baking sheet and line with foil or a baking mat.
- Break graham crackers in half. Place them on the baking sheet.
- On one side add chocolate and the other Peeps.
- Bake in a preheated oven for 2-3 minutes. Just enough to heat up the chocolate and marshmallow.
- Remove from the oven and then smash the graham crackers and marshmallows together. Then eat and enjoy.
Notes
Equipment
Nutrition
did you make this recipe?
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Molasses Cookies Recipe
Ingredients
- 2 1/2 cups all purpose flour
- 1 large egg room temperature
- 3/4 cup unsalted butter softened
- 1 cup light brown sugar packed
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup molasses Grandma’s Original
Icing For Molasses Cookies
- 1 1/2 cups powdered sugar
- 2 1/2-3 tablespoons milk
- 1/2 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees. Then line your baking sheet with parchment paper or place silicone baking mat.
- Then in a bowl you will add in your flour, salt, ginger, baking soda, cinnamon, all spice.
- In a bowl cream your butter and brown sugar together for 3-4 minutes. You want it to become light, and fluffy.
- Now add in the egg and molasses. Mix well.
- Slowly add in the dry ingredients at this point. Make sure to scrape down the edges of the bowl.
- Use a cookie scoop and place the cookies on the baking sheet leaving around 2 inches apart.
- Then bake for 10-12 minutes or until the edges of the cookie are firmed up.
- Remove and let the cookies cool for 10 minutes on the baking sheet.
- When you remove the cookies from the baking sheet flip so the bottom side is facing up on the cooling rack.
- Let the cookies fully cool. Then if you want to make the icing add powdered sugar, vanilla and a little milk in a bowl. Whisk until combined. If you need thinner slowly add in milk.
- Frost the cookies and let it harden at room temperature.
Notes
Equipment
Nutrition
did you make this recipe?
Make sure to follow on Pinterest @bakemesomesugar and on Instagram @bakemesomesugar
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