Name: Molasses Cookies with Powdered Sugar Glaze
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24 cookies
Ingredients: 2 1/4 cup all-purpose flour; 2 tsp ground ginger; 1 tsp baking soda; 3/4 tsp ground cinnamon; 1/2 tsp ground cloves; 1/4 tsp salt; 1 1/2 sticks unsalted butter; 1 cup granulated sugar; 1 egg; 1 tbsp orange juice; 1/4 cup molasses; 1/4 cup granulated sugar (for covering the cookies); 1/2 cup powdered sugar; 2-3 tbsp heavy cream; 1/2 tsp vanilla extract

Molasses Cookies with Powdered Sugar Glaze make for the perfect holiday cookie! Bring this to cookie swaps, make with the kids, and they even make great cookies for Santa!

These Molasses Cookies perfect for the holiday season. Everyone loves a good ginger cookie and these are so fitting. They have ground ginger, cinnamon, cloves, and covered in sugar. The smell while baking is heavenly! Once they’re fully baked they’re drizzled with a homemade powdered sugar glaze.

HOW MANY COOKIES WILL THIS RECIPE MAKE?

You should get about 24 regular sized cookies, but you can make larger or smaller cookies if need. These cookies take about 15 minutes to prep including making the glaze and then only 10 minutes to bake.

MOLASSES COOKIE INGREDIENTS:

2 1/4 cup all-purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1 1/2 sticks unsalted butter – 12 tbsp
1 cup granulated sugar
1 egg
1 tbsp orange juice
1/4 cup molasses
1/4 cup granulated sugar for rolling the dough

POWDERED SUGAR GLAZE INGREDIENTS:

1/2 cup powdered sugar
2-3 tbsp heavy cream
1/2 tsp vanilla extract

HOW TO MAKE MOLASSES COOKIES

Preheat oven to 350 degrees F.

In a medium-sized bowl, sift together the flour, salt, cloves, cinnamon, baking soda and ginger. Set aside. Mix together the molasses and water. Set aside.

In a large bowl, beat the butter and sugar together until fluffy. Add in the egg; mix until combined. Slowly add the dry ingredients, alternating with the molasses and water mixture, and mix between each addition until well combined.

Use a cookie scoop to measure the cookies and then roll into the sugar. Place the cookies 2 inches apart on the cookie sheet, flatten, and bake for 8-10 minutes. Allow cookies to cool for 5 minutes before transferring to a cooling rack.

Mix together the icing ingredients, starting with 2 tbsp of heavy cream. Mix in an additional 1-2 tbsp of heavy cream until the icing is thick but drippy. Drizzle the icing over each cookie and set aside to harden. Store in an airtight container.

Drizzle the icing over each cookie and set aside to harden. Store in an airtight container.

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This article was written by Courtney’s Sweets, the recipe is from our guest chef Amanda.