Iced Molasses Cookies
These Soft Iced Molasses Cookies are the perfect combination of warm spices, chewy texture, and a sweet vanilla glaze. This easy recipe is ideal for holiday baking or any time you crave a comforting, spiced treat! 🍪✨
This post may contain affiliate links. View our disclosure policy.
If you’re craving a soft, spiced cookie that’s easy to make and packed with nostalgic flavors, these Soft Iced Molasses Cookies are exactly what you need!
With a chewy center, warm spices, and a perfectly sweet vanilla glaze, these cookies are irresistible.
Whether you’re baking for the holidays, a cozy weekend treat, or a gift for someone special, this recipe is sure to become a favorite.
Advertisement
3 Reasons Why You’ll Love This Recipe:
Warm, Nostalgic Flavors: The combination of molasses, ginger, cinnamon, cloves, and nutmeg creates a deliciously spiced cookie that will remind you of your favorite holiday moments. The flavors are bold but balanced, making each bite a comforting treat.
Soft & Chewy Texture: If you’re a fan of cookies that are soft in the center with a slightly crispy edge, these molasses cookies will not disappoint. Rolling the dough in sugar gives them a delightful texture, while slightly underbaking ensures they stay chewy.
Easy to Make & Perfect for Gifting: These cookies are simple to whip up with pantry staples, and they store well, making them a great option for holiday cookie swaps or gifting to friends and family. Plus, they’re beautiful with that icing drizzle, so they’ll definitely impress!
Advertisement
How to Make the Best Soft Iced Molasses Cookies
Equipment Needed:
1.5 Tablespoon cookie scoop (for perfectly portioned cookies)
Parchment paper or Silicone mats
Small bowl (for rolling dough in sugar)
Step-by-Step-Instructions:
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set it aside.
Advertisement
Cream Butter & Sugar:
In a large mixing bowl, using an electric mixer, beat the softened butter and brown sugar together on medium speed until light and fluffy (about 2-3 minutes).
Add Molasses, Egg, & Vanilla:
Pour in the unsulfured molasses, add the egg, and vanilla extract. Mix on low until smooth and fully combined , about 30 seconds.
After beating the softened butter and brown sugar together.
After adding the unsulfured molasses, egg, and vanilla extract.
Advertisement
Combine Dry & Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough—it should be soft and slightly sticky.
Chill the Dough:
Use a 1½ TBS cookie scoop to measure the dough and shape it into cookie dough balls. Place them on a baking sheet and refrigerate for at least 30 minutes. Don't skip this step!
After combining the wet & dry ingredients.
Chilling the dough helps the flavors develop and prevents the cookies from spreading too much while baking. It’s a crucial step for achieving that soft and chewy texture.
Advertisment
Preheat Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Coat the Dough:
Add granulated sugar in a small bowl. Roll each dough ball in the granulated sugar until fully coated.
Advertisment
Bake:
Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9-11 minutes or until the edges are set, and the centers appear slightly underbaked (this ensures they stay soft and chewy).
Cool:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Advertisement
Make the Glaze:
In a medium bowl, whisk together the powdered sugar, milk, vanilla extract, pinch of cinnamon, and pinch of salt (if using) until smooth.
The glaze should be slightly thick but pourable. If it’s too thick, add a bit more milk, 1 teaspoon at a time, until you reach the desired consistency.
Glaze the Cookies:
Once your cookies have cooled completely, use a spoon to drizzle the glaze over the top of each cookie in a zig-zag pattern.
For a more traditional look, you can also dip the tops of the cookies directly into the glaze and let the excess drip off.
Let the Glaze Set:
Allow the glazed cookies to sit at room temperature for about 20 minutes, or until the glaze hardens. This glaze adds a sweet, smooth finish to your molasses cookies and gives them that charming, nostalgic touch!
Advertisment
Why Using Unsulfured Molasses is Essential to Making the Best Molasses Cookies
Using unsulfured molasses, like Grandma's Original Unsulfured Molasses, is essential for this recipe because it has a cleaner, more natural flavor compared to sulfured molasses, which can taste bitter or overly processed.
Unsulfured molasses is made from ripe sugarcane and preserves the rich, sweet taste that enhances the warm spices in these cookies, giving them their signature flavor.
Advertisment
How to Store These Cookies:
To keep your Soft Iced Molasses Cookies fresh and delicious, store them in an airtight container at room temperature. They will stay soft for up to 5 days.
If you prefer to enjoy them later, you can freeze the baked cookies without the glaze for up to 3 months. When ready to serve, thaw at room temperature and add the glaze once they’ve completely defrosted.
How Long Do These Cookies Last?
Room Temperature: Store in an airtight container for up to 5 days.
Refrigerator: Though not necessary, you can store them in the fridge for up to 7 days. Just be sure to bring them to room temperature before enjoying for the best flavor and texture.
Freezer: Freeze baked cookies (without the glaze) for up to 3 months. Once thawed, glaze them and enjoy!
Advertisement
Ingredient Substitutions & Variations:
Want to customize these cookies to fit your preferences or dietary needs? Here are a few simple ingredient swaps and variations:
Butter Substitutes: You can replace unsalted butter with plant-based butter for a dairy-free version of these cookies. Be sure to choose a butter with a high-fat content for the best texture.
Molasses Options: If you don’t have unsulfured molasses, dark corn syrup or honey can work in a pinch. Keep in mind that the molasses is what gives these cookies their signature flavor, so try to stick with it if possible.
Spice Up the Glaze: Add a little extra warmth to your vanilla glaze by incorporating a touch of ground ginger or even a dash of allspice. This will amp up the holiday vibes and give the glaze a subtle spiced twist.
Add Mix-Ins: For extra texture, consider folding in ½ cup of chopped pecans or crystallized ginger into the dough. These mix-ins will complement the spice and add a delightful crunch.
FAQs:
Q: Can I make the dough ahead of time?
A: Absolutely! You can make the dough up to 24 hours in advance. Simply cover it tightly and refrigerate.
Q: Why do I need to chill the dough?
A: Chilling the dough helps the flavors develop and prevents the cookies from spreading too much while baking. It’s a crucial step for achieving that soft and chewy texture, so don’t skip it!
Q: Can I skip the glaze?
A: While the glaze adds an extra layer of sweetness and that classic iced molasses cookie look, the cookies are delicious on their own. If you prefer them without the glaze, feel free to leave it off!
Q: Can I double the recipe?
A: Yes, you can easily double or even triple this recipe if you’re baking for a crowd. Just make sure you have enough space in your fridge to chill the dough and enough baking sheets on hand to bake in batches.
Advertisment
Tips & Tricks for the Best Molasses Cookies:
Don’t Overmix the Dough: Once you add the dry ingredients to the wet ingredients, mix just until combined. Overmixing can result in tough cookies, and we want these to stay soft and tender.
Don’t Skip the Chill: Refrigerating the dough is key to getting that perfect soft and chewy texture. It also prevents the cookies from spreading too much.
Underbake for Chewy Cookies: The key to a soft, chewy molasses cookie is to slightly underbake them. The edges should be set, but the centers will still look a bit soft when you pull them from the oven. They’ll firm up as they cool.
Let the Glaze Set: After glazing the cookies, give them about 20 minutes at room temperature for the glaze to harden. This will make them easier to stack or store without smudging the icing.
Join the Conversation!
I hope you’re as excited to bake these Soft Iced Molasses Cookies as I am! They’re the perfect way to celebrate the season, or just treat yourself to a cozy cookie any time of year.
If you tried this recipe, leave a comment below and let me know how they turned out for you. Did you add any of your own twists? I’d love to hear your tips and stories!
Don’t forget to subscribe to my newsletter to get more delicious dessert recipes delivered straight to your inbox. And if you loved these cookies, please share this recipe with your friends and family on social media!
Happy Baking, Xoxo Chyna B 🍪
More Cookie Recipes you’ll enjoy:
Advertisement
WATCH THE RECIPE VIDEO HERE!
Watch how it’s made on YouTube!
Soft Iced Molasses Cookies
Ingredients
Instructions
- Make the Cookie Dough: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set it aside.
- In a large mixing bowl, using an electric mixer, beat the softened butter and brown sugar together on medium speed until light and fluffy (about 2-3 minutes).
- Pour in the unsulfured molasses, add the egg, and vanilla extract. Mix on low until smooth and fully combined, about 30 seconds.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough—it should be soft and slightly sticky.
- Chill the Dough: Use a 1½ TBS cookie scoop to measure the dough and shape it into cookie dough balls. Place them on a baking sheet and refrigerate for at least 30 minutes. Don't skip this step!
- Preheat your oven to 350 °F (175 °C). Line two baking sheets with parchment paper or silicone mats.
- Add granulated sugar in a small bowl. Roll each dough ball in the granulated sugar until fully coated.
- Bake: Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes or until the edges are set, and the centers appear slightly underbaked (this ensures they stay soft and chewy).
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Glaze: In a medium bowl, whisk together the powdered sugar, milk, vanilla extract, pinch of cinnamon, and pinch of salt (if using) until smooth. The glaze should be slightly thick but pourable. If it’s too thick, add a bit more milk, 1 teaspoon at a time, until you reach the desired consistency.
- Once your cookies have cooled completely, use a spoon to drizzle the glaze over the top of each cookie in a zig-zag pattern. For a more traditional look, you can also dip the tops of the cookies directly into the glaze and let the excess drip off.
- Allow the glazed cookies to sit at room temperature for about 20 minutes, or until the glaze hardens. This glaze adds a sweet, smooth finish to your molasses cookies and gives them that charming, nostalgic touch!
Notes
- Read the entire blog post for more in-depth instructions on creating this yummy recipe.
Nutrition Facts
Calories
171.46Fat
6.14 gSat. Fat
3.76 gCarbs
27.96 gFiber
0.39 gNet carbs
27.55 gSugar
18.63 gProtein
1.59 gSodium
104.3 mgCholesterol
23.15 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
Hey Sweeties, don't forget to check out Chyna B's Sweets for more scrumptious recipes, engaging content, and amazing treats that will have your taste buds dancing! Subscribe to the newsletter and follow-on social media for all the latest updates.
Advertisement
