These iced molasses cookies are soft and chewy in the center, slightly crisp around the edges, and dipped in a simple vanilla glaze. They're loaded with warm ginger, cinnamon, and cloves, making them a delicious addition to a Christmas cookie tray.
If you’re planning a holiday baking day, don’t miss my 40+ Christmas Cookie Recipes for more classic and festive cookies to add to your Christmas cookie trays.
If you love classic molasses cookies but want something a little prettier for the holidays, you'll love these. The vanilla icing adds just the right amount of sweetness and makes these cookies especially nice for cookie exchanges, Christmas cookie trays, and holiday gifting.
Why I Like This Recipe
- No chill cookie dough. I only chill cookie dough when I'm worried about the cookies spreading too much. These molasses cookies bake up beautifully without chilling, which makes them a great last-minute Christmas cookie.
- Crispy edges and chewy centers. These cookies have the best combination of textures. The edges are slightly crisp while the centers stay soft and chewy. They also hold their shape well, which makes them easy to package and add to a cookie tray.
- Warm, classic holiday spices. Ginger, cinnamon, cloves, and molasses give these cookies that cozy flavor I associate with Christmas baking.
- A simple vanilla icing makes them special. The cookies are delicious on their own, but dipping the tops in vanilla glaze gives them a pretty finish and adds a little extra sweetness.
- Easy ingredients. You probably already have most of the ingredients in your pantry. There's no fancy equipment or complicated decorating involved.
- Great for cookie trays. These cookies are sturdy enough to package, stay soft for days, and look beautiful alongside other Christmas cookies.
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Tips and Tricks
- Use both butter and shortening. I don't use shortening in every cookie recipe, but I really like the combination of butter and shortening in these ginger cookies. Shortening helps the cookies stay soft and hold their shape, while butter adds flavor and helps give the edges a slightly crisp texture. A 50/50 combination gives me the texture I like best.
- Skip rolling the dough in sugar. I tested these cookies both ways. Since the baked cookies are dipped in vanilla icing, there's no need to roll the dough in sugar first. It saves a step and keeps the finished cookies from being overly sweet.
- Use regular unsulphured molasses. I recommend the regular molasses you'll find in the baking aisle, such as Grandma's. Don't use blackstrap molasses, which has a much stronger and more bitter flavor.
- Let the cookies cool before icing. If the cookies are still warm, the icing will melt and slide off. Let them cool completely before dipping.
- Adjust the baking time for different sizes. I usually make these with a 2-tablespoon scoop, but you can make smaller or larger cookies. See the baking chart below for adjusted times.
- Store them airtight. Store the cooled and iced cookies in an airtight container for 3–5 days. They can also be frozen for up to 2 months.
Ingredients
- Butter and shortening: Shortening has a higher melting point, so cookies will hold their shape longer in the oven before the fat melts in the dough, which results in moist, chewy cookies. Butter melts more quickly and releases some steam so that cookies will spread more and be crisper, with a distinctly buttery flavor. I use both for the best of both worlds.
- Brown sugar and white sugar: I like using a mixture of brown and white sugar for the best flavor and consistency.
- Large egg: a room temperature egg for richness and texture.
- Molasses: obviously. Use the basic unsulphured molasses from the grocery store, not blackstrap, which has an overwhelming flavor.
- Vanilla extract: Adding a splash of vanilla extract is always a good idea. I used vanilla extract for the cookies and vanilla paste for the icing, but you can use extract for both. I like the faint flecks of vanilla that the paste adds to the icing.
- Spices: ground ginger, ground cinnamon, and ground cloves.
- All-purpose flour
- Baking soda and salt: for leavening and flavor.
- Powdered sugar: The simple icing is made from powdered sugar.
- Milk: Milk is used to thin out the glaze.
See the recipe card for full information on ingredients and quantities.
How To Make Iced Molasses Cookies
Step 1: Combine shortening, butter, brown sugar, and granulated sugar in a large mixing bowl. Mix with an electric mixer until smooth and creamy.
Step 2: Add molasses, egg, and vanilla extract. Mix.
Step 3: Add cinnamon, ginger, cloves, salt, and baking soda. Mix. Add flour, 1 cup at a time, and mix until just combined.
Step 4: Roll cookie dough into 2 Tbsp. sized balls. Place on parchment-lined baking sheets.
Step 5: Bake the cookies at 350°F for 10-12 minutes. Allow cookies to cool on baking sheets.
Step 6: Mix icing ingredients together. Dip cookies in icing, allowing excess to drip off.
Step 7: Place cookies back on the cookie sheet and allow the icing to set before serving.
Baking Time Adjustments
- 2 Tbsp. scoop: Bake for 10-11 minutes. Makes 30 cookies.
- 3 Tbsp. scoop: Bake for 12-13 minutes. Makes 20 cookies.
- 4 tablespoon scoop (¼ cup): Bake for 14-15 minutes. Makes 15 cookies.
I bake with light baking sheets, so my recipe times reflect that. If your cookie sheets are dark, you may need to adjust the baking time by baking the cookies for a shorter period.
Iced Molasses Cookies FAQs
Shortening produces a soft and chewy molasses cookie. Butter produces one with a crispier exterior and rich flavor. I rarely suggest using shortening in a recipe, so when I do, just trust that it yields the best outcome. For molasses cookies, I recommend a 50/50 ratio of shortening and butter for the best flavor and texture.
I bake with light metal baking sheets, so my recipe bake times reflect that. If your cookie sheets are dark, you may need to adjust the baking time by baking the cookies for a shorter period. Light metal baking sheets (aluminum) bake more evenly than dark metal baking sheets.
Both cookies usually contain molasses and ginger, but they have different textures. Gingersnaps are traditionally thin and crisp, while molasses cookies are softer and chewier with a richer molasses flavor.
Not for this recipe. I tested these cookies both with and without a sugar coating. Since these cookies are dipped in vanilla icing after baking, I prefer skipping the sugar coating.
Store them in an airtight container at room temperature for 3–5 days. Make sure the icing has completely set before stacking the cookies.
Yes. Once the icing has completely set, place the cookies in an airtight freezer-safe container or freezer bag. Freeze for up to 2 months. Thaw at room temperature.
More Ginger Cookies To Make
Love gingerbread? I've rounded up all of my favorite gingerbread recipes, from classic gingerbread cookies to cookie bars, muffins, and more. See my collection of Gingerbread Recipes for even more recipes to bake this holiday season.
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Iced Molasses Cookies
Ingredients
Cookie Dough
- ½ cup shortening
- ½ cup salted butter softened
- ¾ cup brown sugar packed
- ¾ cup granulated sugar
- 1 large egg
- ⅓ cup molasses
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 2 teaspoons baking soda
- 3 ¼ cups all-purpose flour fluff then scoop
Icing
- 2 cups powdered sugar
- 4 Tbsp. milk
- 1 teaspoon vanilla extract or vanilla paste
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Combine shortening, butter, brown sugar, and granulated sugar in a large mixing bowl. Mix with an electric mixer until smooth and creamy.
- Add molasses, egg, and vanilla extract. Mix.
- Add cinnamon, ginger, cloves, salt, and baking soda. Mix.
- Add flour, 1 cup at a time, and mix until just combined.
- Scoop dough into 2 tablespoon-sized balls.
- Place cookie dough balls onto cookie sheets, 2" apart.
- Bake cookies for 10-12 minutes (see baking chart in notes section for adjustments for smaller or larger cookies).
- Allow cookies to cool on the baking sheet.
- Combine icing ingredients and whisk until smooth. Add a teaspoon of water, if necessary, to thin the icing to the perfect dipping consistency.
- Dip the tops of each cookie into the icing, allowing excess to drip off.
- Return cookies to the baking sheet and allow the icing to set up.
Notes
- 2 Tbsp. scoop: Bake for 10-11 minutes. Makes 30 cookies.
- 3 Tbsp. scoop: Bake for 12-13 minutes. Makes 20 cookies.
- 4 tablespoon scoop (¼ cup): Bake for 14-15 minutes. Makes 15 cookies.
Haley says
Does the glaze harden? I have to make packaged cookies and don’t want to make a mess
Brandy says
Yes, it hardens!
Kathy says
Made these today. They are delicious! I thought they were thin but the family loved them😻
Brandy says
So glad you liked them! Maybe add an extra 1/2 cup of flour next time for a slightly thicker cookie. We may scoop our flour a little differently.
Sharon Jackson says
Made these for Christmas. Everyone loved them! One of my favorites now.
Kyra says
Can I freeze the cookie dough then thaw and bake later?
Brandy says
Yes!
Bekah says
Planning to make a big batch of these today, and real excited about it! Any words of wisdom on freezing? Do you freeze frosted or frost after thawing? Thanks for your help! I'll update review after making.
Brandy says
You can freeze them either way! They freeze well.
Christina says
I just made these, following your recipe exactly. These are fantastic! I get wary with molasses cookies, because sometimes the flavor can be a little overwhelming. This one has a mild flavor and the spices are all so complementary. These are a perfect winter cookie and remind me of the cookies my grandfather and I used to enjoy together.
Brandy says
Christina, this made my day! I made these SO many times before settling on that combination of spices. When I lowered the ginger and raised the cinnamon a bit, I knew that was the winning combination!