Try this Iced Molasses Cookies recipe
- 2 large eggs
- 2 tsp. baking soda
- 1 tsp. vanilla extract
- 2 tsp. ground cinnamon
- 2 t. cornstarch
- !cookies
- 3/4 c. butter
- 1 1/4 c. brown sugar
- 1/2 c. molasses (not blackstrap)
- 2 3/4 c. all-purpose flour
- 2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/2 tsp. kosher salt or 1/4 tsp. salt
- !icing
- 1 â½ c. powdered sugar
- 3 t. milk plus more as needed
- 1 tsp. vanilla extract (use clear if you want it to be w
- Carbohydrate 51.4764525 g
- Cholesterol 2186.525 mg
- Fat 527.2723175 g
- Fiber 16.1577497034073 g
- Protein 35.969305 g
- Saturated Fat 326.7402695 g
- Serving Size 1 1 recipe (1299g)
- Sodium 3883.38975 mg
- Sugar 35.3187027965927 g
- Trans Fat 39.57757725 g
- Calories 4924 calories
Step-by-step
- Melt butter in a saucepan over medium-low heat.
- Pour the melted butter into the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using an electric mixer).
- Add the sugar and molasses, and beat until well-combined.
- Beat in eggs one at a time, scraping down the sides as needed.
- Stir in vanilla extract until incorporated.
- In a separate medium bowl, whisk together the flour, cornstarch, baking soda, cinnamon, ginger, cloves, and salt.
- Stir in flour mixture until just incorporated.
- Cover, and refrigerate (or freeze if you are in a hurry) for at least 6 hours (or 4 hours in the freezer). If you put the dough in the freezer, you will need to set it out while the oven preheats.
- When you are ready to bake the cookies, preheat oven to 350 F. Line two cookie sheets with silicone baking mats or parchment paper.
- Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 1/2 tablespoons).
- Bake for 7-9 minutes. You want the edges to be just barely golden brown.
- Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
- Transfer to wire rack to finish cooling.
- To make the icing, place all of the ingredients in a medium bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick to drizzle.)
- Put parchment or baking mats under the cooling rack.
- Drizzle icing over the cookies, and enjoy.
Standard gingerbread relies on creamed solid fat for a pillowy rise, but this formulation uses melted butter to promote density and chew. Brown sugar introduces moisture through its molasses content, while an extra dose of liquid molasses reinforces that dense, fudgy crumb. Using standard cooking molasses rather than blackstrap prevents the final baked good from tasting bitter or medicinal.
Chilling the dough for at least six hours is chemically non-negotiable. Warm fat melts too quickly in the oven, causing the dough to flatten into a greasy crisp before the structure can set. Refrigeration solidifies the butter fats and allows the flour to fully hydrate, ensuring thick cookies with wrinkled, crinkled tops.
Bake these strictly between seven and nine minutes at 350 degrees Fahrenheit. Pull them when the edges show a faint golden tint while the center remains noticeably soft. Residual heat finishes the cooking process on the pan during the mandatory five-minute resting window before transferring them to a wire rack.
A basic hand mixer handles the batter efficiently if a stand mixer is unavailable, though a saucepan is required for melting the butter. Whisking powdered sugar with milk creates a fluid glaze that sets firmly. Clear vanilla extract keeps the icing stark white if desired, while standard amber extract imparts identical flavor with a slight tint.
