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Iced Ginger Molasses Cookies

Spiced & sweet, soft & tender; these iced ginger molasses cookies are full of flavor and soft texture that everyone will love.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Author: Kimberly | Just Add Sprinkles


For the cookies

  • ¾ cup 12 tbsp unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • ¼ cup molasses
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt

For the icing

  • 1 and ½ 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.