Looking for a delicious holiday cookie recipe?! Well look no further, these Iced Ginger Molasses Cookies are the perfect cookie to make around the holidays. The cookies themselves have a delicious, spiced ginger flavor with a soft & chewy texture and the vanilla glaze adds the perfect amount of sweetness to the cookie!
Aside from the flavor, I love how low maintenance this recipe is. Especially around the holidays, people are busy and you might feel like you don’t have enough time to bake from scratch, wait for dough to chill, etc. Luckily with these iced ginger molasses cookies, everything comes together pretty quickly. The cookie itself comes together in no time, there’s no chilling time required, AND these cookies bake up quickly. Even the glaze is easy peasy. My point: there’s no excuse NOT to make these cookies this time of year.
Iced Ginger Molasses Cookies
For the cookies
- 3/4 cup 12 tbsp unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
For the icing
- 1 and 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk I used 2%
- Preheat oven to 375 degrees. Spray a baking sheet with cooking spray or line with parchment paper, set aside.
- In a bowl combine dry ingredients; flour, baking soda, cinnamon, cloves, nut meg, ginger & salt. Give it a quick whisk or stir and set bowl aside.
- In a separate bowl beat butter with an electric mixer on medium speed for about 1 minute. Add in sugar and continue to cream together for about 2 to 3 minutes, until light and fluffy. Add in molasses and egg, continue to mix until thoroughly combined. Slowly add in dry ingredients, mixing thoroughly until combined, cookie dough will be thick.
- Scoop cookie dough and place on cookie sheet, spacing about 2 inches apart. Bake for 9-10 minutes. After a couple of minutes transfer to a cooling rack to cool completely.
- Make the icing: in a small bowl combine powdered sugar, vanilla extract and milk and whisk together with a fork until icing thickens and all the sugar is absorbed into the milk. Add a little extract milk to think it out if you like or add a little extra sugar if you want it thicker.
- Use a knife to spread icing over cookies or drizzle over cookie with a spoon. Add sprinkles if desired.