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Cozy Soft Gingerbread Cookies with Molasses Icing

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These cozy soft gingerbread cookies with molasses icing are proof that sometimes the best recipes come from letting go of the rules. Deeply spiced, pillowy soft, and topped with a glossy molasses icing that sinks into every crack, they come together without the fuss of chilling.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup (113g) unsalted butter, softened to room temperature
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • ½ cup (170g) unsulphured molasses
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) confectioners’ sugar, sifted
  • 2 tablespoons unsulphured molasses
  • 2–3 tablespoons milk or water
  • ¼ teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Whisk the dry ingredients together: In a medium bowl, combine the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Whisk until evenly blended. Set aside.
  3. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy—about 2 to 3 minutes.
  4. Add the wet ingredients: Beat in the egg, molasses, and vanilla extract until fully combined. Scrape down the sides of the bowl with a spatula.
  5. Add the dry ingredients gradually: With the mixer on low speed, add the flour mixture in two additions, mixing just until no streaks of flour remain. The dough will be soft, slightly sticky, and very fragrant.
  6. Scoop the dough: Using a 1.5-tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake immediately: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes. The cookies should be puffed, set around the edges, and still slightly soft in the center.
  8. Cool on the baking sheet: Let the cookies rest on the hot baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before icing.
  9. Make the molasses icing: While the cookies cool, whisk together the sifted confectioners’ sugar, molasses, 2 tablespoons of milk, and vanilla extract in a small bowl. Whisk until smooth and glossy. If the icing is too thick, add the remaining tablespoon of milk, one teaspoon at a time, until it reaches a drizzling consistency.
  10. Ice the cookies: Once the cookies are completely cool, drizzle the icing over the tops using a spoon or a piping bag with a small tip. Let the icing set for about 30 minutes before stacking or storing.

Notes

Don’t overmix the dough. Use a cookie scoop for uniform size. Rotate your baking sheets halfway through. Check for doneness early. Let the icing set completely. For gluten-free, use a 1:1 gluten-free baking blend. For vegan, use vegan butter and a flax egg. Store in an airtight container at room temperature for up to 5 days. Freeze un-iced cookies for up to 3 months.

Nutrition

Keywords: gingerbread cookies, soft gingerbread, molasses icing, no chill cookies, holiday cookies, Christmas cookies, easy gingerbread

Find it online: https://cookluma.com/cozy-soft-gingerbread-cookies-with-molasses-icing/