These Iced Molasses Cookies are packed with warm spices and a dash of orange juice with a sweet vanilla icing drizzled on top. They're so easy to make and you will love the tender and chewy texture these cookies offer.
Iced ginger molasses cookies are something I grew up eating and so I created a chewy iced molasses cookie that was easy to make to share with you this holiday. I'm hoping that every holiday season these will be on your dessert table.
These molasses cookies with icing are a low maintenance cookie recipe that seriously is loaded with all the warm flavors and spices you love. If you are a fan of making homemade cookies, this one needs to be on the top of your list.
How to make iced molasses cookies
You will start by working on your cookie dough. Sift the flour, ginger, baking soda, cinnamon, cloves, and salt through a fine mesh strainer into a mixing bowl. Set aside.
In a separate bowl, add in the butter and sugar. Mix with a hand mixer until combined.
Add in the egg and vanilla extract and beat until combined.
Mix the molasses and orange juice together in a small bowl. Start alternately adding the molasses mixture and dry ingredients to the cookie dough until all of the ingredients are combined.
Using a one tablespoon cookie scoop, scoop the dough into your hands and roll the molasses dough into a ball. Drop the cookie dough ball into a small bowl of sugar and roll it around until coated with sugar.
Press the cookies slightly flat on a parchment lined baking sheet and bake.
Let the cookies cool completely and then whip up a bowl of icing by adding in the heavy cream, powdered sugar and vanilla and whisking until it's a drizzle consistency.
Using a fork, carefully drizzle the icing on top of the cooled cookies.
How to Decorate Molasses Cookies
This is up to you on how you would like to decorate these cookies. I went with a vanilla icing drizle on top of mine, but feel free to top with sprinkles or even a buttercream.
If you're struggling with a nice drizzle using a fork, it can be easier to add the icing to a sandwich bag and cut a small hole in one of the corners. While applying very little to no pressure to the bag, move your hand back and forth quickly over each cookie.
You'll want to do this with a piece of wax paper under the icing for an easy cleanup.
What icing flavors can I use for Molasses Cookies
You will find that molasses cookies are versatile. Cream cheese would be a fun icing to top your molasses cookies.
Cinnamon, ginger, or even citrus flavors would taste great on this cookie. You could add a small amount of fresh orange juice or a small amount of orange zest to the icing recipe below.
If you're adding a spice like cinnamon or ginger, start with about ⅛ teaspoon and add more if you need to.
Check out these other molasses recipes
- Molasses Sugar Cookies | Here you have a sugar cookie with a molasses twist. Soft and tender sugar cookies that are loaded with a molasses flavor.
- Double Ginger Molasses Cookies | I can't stop eating these cookies when I make them. Great for bake sales, holiday entertaining, and even mid-day snacking.
- Gingerbread Loaf | This gingerbread loaf features molasses in this moist and decadent bread recipe. If you love gingerbread you will want to try this loaf recipe here.
- Old Fashioned Molasses Pie | This is a simple Pennslyvania Dutch pie that's sweet and chewy.
How to store Iced Molasses Cookies
These cookies can be stored in an airtight container at room temperature for up to 5 days.
How to Freeze Molasses Cookies with Icing
You can wait for the icing to harden on the Iced Molasses Cookies or you can leave the icing off. Add the cookies to a freezer container. If you're stacking the cookies, add a layer of parchment paper or wax paper between the layers. Store in the freezer for up to 3 months.
To thaw the cookies, place them on the counter at room temperature or place in the fridge overnight to thaw slower.
Iced Molasses Cookies
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup butter 12 tablespoons
- 1 ¼ cups granulated sugar divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
- ¼ cup molasses not blackstrap
- ½ cup powdered sugar
- 2-3 tablespoons heavy cream
- ½ teaspoon vanilla extract
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Set aside.
- Sift the flour, salt, cloves, cinnamon, baking soda, and ginger in a mixing bowl. Set aside.
- In a large bowl, add the butter and 1 cup of sugar and beat together until fluffy.
- Add the egg and vanilla and beat until the egg is incorporated.
- Add the molasses and orange juice to a small bowl. Stir to combine.
- Alternate adding the dry ingredients and the molasses mixture, beating in each addition before adding the next.
- Using a tablespoon cookie scoop, scoop the cookie dough and roll them into a ball.
- Add the remaining sugar to a small bowl.
- Roll the balls of cookie dough in the sugar until completely coated.
- Place the cookies 2 inches apart on the prepared cookie sheet and bake for 8-10 minutes. Allow cookies to cool for 5 minutes before transferring to a cooling rack.
- Add the powdered sugar, 2 tablespoons of heavy cream, and vanilla extract to a medium bowl. Whisk together.
- Mix in an additional 1-2 tablespoons 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 at room temperature.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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