Print

Cozy Soft Iced Gingerbread Cookies with Molasses

soft iced gingerbread cookies - featured image
Print Recipe

These pillowy, cake-like gingerbread cookies are made with melted butter for an extra-soft texture. Topped with a simple vanilla icing, they’re the perfect cozy treat for cold days.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) packed brown sugar (dark or light)
  • 1/3 cup (80ml) unsulphured molasses
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour (unbleached preferred)
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon (Saigon preferred)
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon fine sea salt
  • For the Icing:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons milk (whole milk preferred)
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a small saucepan or microwave-safe bowl, melt 1/2 cup (113g) unsalted butter. Let cool for 2-3 minutes.
  3. In a large bowl, whisk together melted butter, 1/2 cup (100g) packed brown sugar, and 1/3 cup (80ml) molasses until smooth. Add 1 large egg and 1 teaspoon vanilla extract; whisk until fully combined.
  4. In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon salt.
  5. Gradually add dry ingredients to wet mixture, stirring with a rubber spatula until just combined. Do not overmix. Dough will be soft and slightly sticky.
  6. Using a 1.5-tablespoon cookie scoop, drop rounded balls of dough onto prepared baking sheets, spacing about 2 inches apart.
  7. Bake for 8-10 minutes, rotating pans halfway through. Cookies should look puffed and set around edges but still soft in center.
  8. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. For icing: In a small bowl, whisk together 1 cup (120g) sifted powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until thick but drizzle-able. Add more milk a teaspoon at a time if needed.
  10. Once cookies are completely cool, drizzle icing over them using a piping bag or zip-top bag with a tiny corner snipped off. Let icing set for about 15 minutes before serving.

Notes

For best results, do not overmix the dough. If dough is too sticky, refrigerate for 10 minutes before scooping. Cookies can be stored in an airtight container at room temperature for up to 5 days. Baked, un-iced cookies can be frozen for up to 3 months. For a vegan version, use melted coconut oil or vegan butter, a flax egg, and plant-based milk in the icing.

Nutrition

Keywords: soft gingerbread cookies, iced gingerbread, molasses cookies, Christmas cookies, easy cookie recipe, no chill cookies

Find it online: https://lolaspoon.com/cozy-soft-iced-gingerbread-cookies-with-molasses/