Chewy Iced Molasses Cookies

Introduction

You’ll love the warm, spiced aroma that fills your kitchen as these cookies bake. The secret to their incredible chewiness is a careful balance of molasses and brown sugar, topped with a simple vanilla icing that adds the perfect sweet finish.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: 2 dozen cookies

Ingredients

• 2 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ¾ cup butter (softened)
• 1 cup packed light brown sugar
• ⅓ cup unsulphured mild-flavor molasses
• 1 egg
• 1 ½ cups powdered sugar
• ½ teaspoon vanilla
• 2 ½ to 3 tablespoons milk (as needed)

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, salt, nutmeg, and cloves. Set aside.
3. In a large bowl, using an electric mixer, beat the softened butter and brown sugar together until light and fluffy.
4. Beat in the molasses and the egg until fully combined.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms and no dry streaks remain.
6. Scoop dough by rounded tablespoons (about 1 oz portions) and roll into balls. Place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The centers should look soft.
8. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. For the icing: Whisk together the powdered sugar, vanilla, and 2 tablespoons of milk. Add more milk, a teaspoon at a time, until you reach a thick but pourable consistency.
10. Drizzle the icing over the completely cooled cookies. Allow the icing to set before serving or storing.

Variations

• For a sparkly finish, roll the dough balls in granulated sugar before baking.
• Make cookie sandwiches by spreading a little of the icing between two cookies.
• For a stronger spice profile, increase the ginger and cinnamon to 1 ½ teaspoons each.
• Press a thumbprint into the warm cookies just out of the oven and fill the indentation with icing once cooled.

Tips for Success

• Ensure your butter is properly softened to room temperature for a smooth, creamed dough.
• The cookies will continue to cook on the sheet; underbaking slightly is the key to a chewy center.
• Let cookies cool completely before icing, otherwise the glaze will melt and soak in.

Storage & Reheating

Store iced cookies in a single layer or with parchment between layers in an airtight container at room temperature for up to 5 days. For longer storage, freeze un-iced cookies in a freezer bag for up to 3 months; thaw and ice before serving.

FAQ

Can I use blackstrap molasses?

No, it’s too bitter and strong. Stick with “unsulphured mild-flavor molasses” for the best taste.

Why are my cookies flat?

Your butter may have been too warm or melted, or your baking soda could be old. Also, ensure you’re measuring your flour correctly (spoon and level method).

My dough is very sticky. What should I do?

Chill the dough for 20-30 minutes. This will make it easier to handle and roll into balls.

Can I make the dough ahead of time?

Yes. Wrap the dough tightly in plastic wrap and refrigerate for up to 3 days. Let it soften slightly at room temperature before scooping.

How do I get perfectly round cookies?

If your cookies spread a bit unevenly, you can gently nudge the warm cookies into a rounder shape with a circular cookie cutter or a spoon right when they come out of the oven.

The icing is too runny/thick. How do I fix it?

If too runny, whisk in more powdered sugar. If too thick, add milk a few drops at a time until it reaches a drizzling consistency.