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Best Soft Gingerbread Cookies with Molasses Icing

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These impossibly soft gingerbread cookies with a glossy molasses icing are the ultimate holiday treat. With a perfect balance of warm spices and a pillowy texture, they’re a crowd-pleaser that stays tender for days.

Ingredients

Scale
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup granulated sugar, plus extra for rolling
  • 1/2 cup packed dark brown sugar
  • 1 large egg, room temperature
  • 1/3 cup unsulphured molasses
  • 2 1/2 cups all-purpose flour, spooned and leveled
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon cream of tartar
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup powdered sugar, sifted
  • 2 tablespoons unsulphured molasses
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Cream the butter and sugars. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  2. Add the wet ingredients. Beat in the egg and molasses until fully combined, about 1 minute. Scrape the bowl again.
  3. Whisk the dry ingredients. In a separate bowl, whisk together the flour, baking soda, cream of tartar, ginger, cinnamon, cloves, nutmeg, and salt.
  4. Combine wet and dry. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix.
  5. Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
  6. Preheat and prepare. When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Shape the cookies. Scoop the chilled dough into 1.5-tablespoon portions. Roll each portion into a smooth ball, then roll in granulated sugar to coat.
  8. Bake. Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes. The cookies should look puffed and set around the edges but still soft in the center.
  9. Cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely before icing.
  10. Make the icing. Whisk together the powdered sugar, molasses, milk, and vanilla extract until smooth. The icing should be thin enough to drizzle but thick enough to hold its shape.
  11. Ice the cookies. Drizzle or spread the molasses icing over the cooled cookies. Let the icing set for about 30 minutes before stacking or serving.

Notes

Don’t skip the cream of tartar—it’s the secret to softness. Chill the dough overnight for best flavor. Use an oven thermometer to ensure accurate temperature. For a double batch, freeze shaped dough balls and bake straight from frozen, adding 2-3 minutes to baking time.

Nutrition

Keywords: soft gingerbread cookies, molasses icing, holiday cookies, gingerbread, easy cookie recipe

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