Print

Quick Soft Gingerbread Cookies with Easy Molasses Icing

soft gingerbread cookies - featured image
Print Recipe

These quick soft gingerbread cookies are incredibly easy to make with a one-bowl dough that requires no chilling. They bake into pillowy, cake-like cookies with deep molasses flavor and a tangy-sweet molasses icing that sets in minutes.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup (1 stick / 113g) unsalted butter, melted
  • ½ cup (100g) packed light or dark brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • ⅓ cup (80ml) unsulphured molasses
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons unsulphured molasses
  • 1–2 tablespoons milk or water
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, salt, and baking soda for about 20 seconds.
  3. In the same bowl, add the melted butter, brown sugar, granulated sugar, egg, molasses, and vanilla extract. Whisk vigorously until smooth and well-combined.
  4. Pour the dry ingredients into the bowl with the wet ingredients. Fold with a rubber spatula or wooden spoon until just combined. Do not overmix.
  5. Using a 1.5-tablespoon cookie scoop, scoop rounded balls of dough and place them about 2 inches apart on the prepared baking sheets.
  6. Bake for 8-10 minutes, until the cookies are puffed and the edges are set. The centers will look slightly soft.
  7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  8. While the cookies cool, make the icing: In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons molasses, and a pinch of salt. Add 1 tablespoon of milk or water and whisk until smooth. Add more liquid if needed to reach a thick but pourable consistency.
  9. Once the cookies are completely cool, drizzle the icing over the tops using a fork or small spoon. Let the icing set for 15-20 minutes before serving.

Notes

For the softest cookies, do not overbake. Pull them out when the edges are set but centers still look soft. Measure flour correctly by spooning and leveling. Use room temperature ingredients. If dough gets too sticky, chill for 10-15 minutes. Let cookies cool completely before icing. Store in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Freeze baked, un-iced cookies for up to 3 months.

Nutrition

Keywords: soft gingerbread cookies, molasses cookies, quick gingerbread, easy gingerbread, gingerbread with icing, soft cookies, holiday cookies

Find it online: https://ovenmila.com/quick-soft-gingerbread-cookies-with-easy-molasses-icing/