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Best Soft Iced Gingerbread Cookies with Molasses

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These soft iced gingerbread cookies with molasses are thick, pillowy, and absolutely drenched in a simple vanilla icing. They started as a failed gingerbread house and became a permanent holiday favorite.

Ingredients

Scale
  • ¾ cup (1½ sticks or 170g) unsalted butter, melted and slightly cooled
  • 1 cup packed (200g) dark brown sugar
  • ½ cup (170g) unsulphured molasses
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2½ cups (312g) all-purpose flour, spooned and leveled
  • 1½ teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon fine sea salt
  • 1½ cups (180g) powdered sugar, sifted if lumpy
  • 2–3 tablespoons milk (whole milk preferred)
  • ½ teaspoon vanilla extract

Instructions

  1. Melt the butter: In a microwave-safe bowl or small saucepan, melt ¾ cup of butter until just liquid. Don’t let it bubble or brown. Set aside to cool for 5 minutes.
  2. Mix the wet ingredients: In a large mixing bowl, whisk together the melted butter, 1 cup packed dark brown sugar, ½ cup molasses, 1 large egg, and 1 teaspoon vanilla extract until smooth and glossy.
  3. Combine the dry ingredients: In a separate medium bowl, whisk together 2½ cups all-purpose flour, 1½ teaspoons baking soda, 2 teaspoons ground ginger, 1½ teaspoons cinnamon, ½ teaspoon cloves, and ½ teaspoon salt.
  4. Add dry to wet: Pour the dry ingredients into the wet mixture. Stir with a wooden spoon or spatula until just combined. Do not overmix. The dough will be soft and slightly sticky.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat the oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Scoop and shape: Using a 1½-tablespoon cookie scoop, portion the dough into balls. Roll each ball between your palms until smooth. Place on prepared baking sheets, spacing about 2 inches apart.
  8. Bake: Bake one sheet at a time in the center of the oven for 9-11 minutes. Cookies are done when puffed, set around edges, and centers are slightly soft. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  9. Make the icing: While cookies cool, whisk together 1½ cups powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract. Add the third tablespoon of milk if icing is too thick.
  10. Ice the cookies: Once cookies are completely cool, drizzle icing over tops using a spoon or piping bag. Let icing set for at least 15 minutes before serving.

Notes

Don’t skip the chill step—it prevents spreading. Use fresh spices for best flavor. Watch oven temperature; ovens can run hot or cold. Don’t overbake; cookies should look underdone when removed from oven. For best results, use unsulphured molasses, not blackstrap.

Nutrition

Keywords: soft gingerbread cookies, iced gingerbread cookies, molasses cookies, holiday cookies, Christmas cookies, gingerbread

Find it online: https://ovenmila.com/best-soft-iced-gingerbread-cookies-with-molasses/