Iced Molasses Cookies

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Iced molasses cookies are soft, chewy, and dipped in vanilla glaze. Loaded with warm spices, these cookies are perfect for any holiday.

Prep Time10

Cook Time11

Total Time22

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 163kcal

Author: Brandy Nelson

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.

Video

Notes

Baking 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.

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