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These Chewy Iced Molasses Cookies are at the top of my list of Christmas baking favorites. They have a fabulous soft and chewy texture and are filled with the classic flavors of molasses, cinnamon, and ginger.
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These cookies are filled with nostalgia for me. They remind me so much of the gingerbread boys my mom baked each and every Christmas season. I loved those boys! I have vivid memories of walking home from school on a cold December day to my very warm and cozy house, all lit up with Christmas lights (Mom loved those lights!), and the smell of molasses and cinnamon greeting me as soon as I opened the door.
But, the fabulous thing about this recipe is that you get all that nostalgic flavor with far less work. Unlike Mom’s gingerbread boys, there is no rolling or cutting of the dough involved. No intense decorating either. Once they cool they’re topped with a simple but perfectly delicious powdered sugar icing and you’ve got one incredibly delicious batch of cookies on your hands.
I can pretty much guarantee they will disappear in nothing flat.
The dough is easy, peasy. So easy, in fact, that I’m skipping the step-by-step and heading straight to the baking! But, one important note – the dough should be refrigerated for at least an hour after you mix it up so it will be easier to handle. Then just roll it into small 1″ balls and place them a couple of inches apart on a baking sheet lined with parchment paper.
Use the palm of your hand to slightly flatten the balls before baking.
Bake the cookies at 325 degrees for 12 to 14 minutes until the edges are set. The key to them being soft and chewy is to be sure you do not overbake them so be vigilant and watch them closely towards the end of the baking time.
Allow the cookies to cool completely and then top them with the simple powdered sugar icing.
To see the entire process in action, watch the fun video at the end of this post.
If you are a fan of the flavors of gingerbread you are going to love these cookies! I hope you’ll give them a try and that they warm your heart as much as they did mine.
Chewy Iced Molasses Cookies
These Chewy Iced Molasses Cookies are at the top of my list of Christmas baking favorites. They have a fabulous soft and chewy texture and are filled with the classic flavors of molasses, cinnamon, and ginger.
Ingredients
For the cookies:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup butter softened
- 1 cup packed light brown sugar
- 1/3 cup unsulphured mild-flavor molasses
- 1 egg
For the icing:
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla
- 2 1/2 to 3 tablespoons milk as needed
Instructions
For the cookies:
- In a medium bowl stir together flour, ginger, baking soda, cinnamon, salt, nutmeg, and cloves. Set aside.
- In a large mixing bowl beat butter and brown sugar on medium speed for about 1 minute until thoroughly combined and creamy. Add molasses. Beat until combined, scraping sides of bowl occasionally. Beat in egg until. Gradually beat in flour mixture just until combined. Cover and chill dough about 1 hour or until easy to handle.
- Preheat oven to 325 degrees F. Line cookie sheet with parchment paper. Roll cookie dough into small 1" balls. Place about 2" inches apart on prepared cookie sheet. Flatten balls slightly with the palm of your hand.
- Bake for 12 to 14 minutes or until edges of cookies are set, being careful not to overbake. Cool on cookie sheets for 10 minutes. Transfer cookies to a wire rack and cool completely before icing.
For the icing:
Add the powdered sugar, vanilla, and 1 tablespoon milk to a small bowl and stir until combined. Stir in additional milk, 1 teaspoon at a time, until icing reaches spreading consistency.
- Once cooled, spoon some of the icing on top of each cookie and spread out with the back of a spoon. Allow icing to set. Cookies will keep well for several days in an airtight container.
- Adapted from Better Homes & Gardens
Deirdre Hammond says
About how many cookies does this recipe make? I have an event coming up and want to know if I need to double / triple the batch.
Valerie says
You should get 2 dozen.
Leah Stemple says
Could I use full flavor molasses in these?
Valerie says
I haven’t tried it but I believe it will just result in an even more pronounced molasses flavor. Here is a good article on The Kitchn with more information on all varieties of molasses.
Joyce says
I have made this recipe for Valentines Day
For many years
I use a heart shape cutter
ice them and put a red hot on each one
Family and I love them!
Valerie says
Love this idea, Joyce!
Nicolette says
I have been missing iced molasses cookies for years. Bakery wagon used to make these small chewy cookies that I have not been able to find anywhere since early 2000s. I ran across your recipe and made them for the first time tonight. Amazing!! This recipe is perfect and easy to make. Thank you! Iced molasses cookies are my fav and your recipe is now my go to!
Valerie says
Hi Nicolette. We loved those cookies from Bakery Wagon! Why on Earth did they stop making them??? They were definitely part of my motivation for making these cookies for the first time and they really do come close. I’m so glad you loved them 🙂
Sherry says
I really, really want to make these but I do not understand some of the measurements, i.e. the flour and butter mostly. I am a home baker and wonder if those are measurements for a scale rather than measuring cups, which is what I use. Thanks!
Valerie says
Hi Sherry. The measurements are clearly listed on the recipe card. For the dry ingredients you would use a dry measure (standard measuring cups) and for the wet ingredients (the molasses) you would use a wet measure (measuring cup). The recipes calls for 2-1/2 cups of all-purpose flour and 3/4 cup (1-1/2 sticks) softened butter.
Hope this helps!
Rachael G says
Thank you thank you thank you!! I followed the recipe exactly as it was written and was blown away by how good these cookies are. Definitely saving this recipe!!!
Valerie says
Fantastic! Thanks for letting me know, Rachael and happy holidays! 🙂
Michelle says
I followed this recipe to a T except for 2 things. I added 2.5 Tsp’s of fresh Ginger and did not press the tops prior to baking. I rolled them in “Sugar in the Raw,” & they are amazingly soft, fragrant and YUMMY. My Grandchildren and I are so grateful for your recipe and being instrumental in adding to their “Christmas cookies with Nana … childhood memories.”
Valerie says
Oh my goodness, your comment made my day! I’m happy to hear that they turned out well with fresh ginger as I’ve had others ask about this. Thanks so much for your comment, Michelle and happy holidays 🙂
RuthAnn Eslick says
I do home-baking and these are my best sellers hands down! A fool-proof method for perfection, I drizzle the frosting across them because I can’t get the frosting to do perfect circles.
Emily says
I have made these a few times and the flavor is AMAZING!!! I am having trouble with them rising though. The first time I made them they came out fluffy and chewy, but every other time I have made them they flatten out when I take them out of the oven and are too gooey. I have tried cooking them a little longer to help them firm up a little bit more, but the same thing keeps happening. Any advice?
Valerie says
Are you chilling the dough, Emily? The dough should be chilled for at least an hour before baking and I’d recommend chilling it even longer if the dough is flattening out when you bake them. I hope this helps!
Kim Allen says
These really are soft and chewy! My husband said they are the best cookies I have ever made!!!
Valerie says
I’m so glad to hear this, Kim. These are one of my favorites for the holidays!