Print

Cozy Soft Gingerbread Cookies with Molasses Icing

soft gingerbread cookies - featured image
Print Recipe

These soft, pillowy gingerbread cookies are a happy accident turned favorite recipe. Made with simple pantry ingredients and no chilling required, they deliver deep spiced flavor and a tender, cake-like texture, topped with a glossy molasses icing.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1/2 cup (170g) unsulphured molasses
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup (120g) powdered sugar, sifted if lumpy
  • 2 tablespoons (30g) unsulphured molasses
  • 2 to 3 tablespoons (30-45ml) milk (whole or dairy-free)
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes. Scrape down the sides.
  3. Beat in the egg until fully incorporated, then add the molasses and mix until smooth and dark.
  4. In a separate medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  5. Gradually add the dry mixture to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix. The dough will be very soft and sticky.
  6. Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 10 to 12 minutes, until the cookies are puffed and set around the edges but still soft in the center. A toothpick inserted should come out with a few moist crumbs.
  8. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  9. While the cookies cool, make the icing: In a small bowl, whisk together the powdered sugar, 2 tablespoons molasses, vanilla extract (if using), and 2 tablespoons of milk. Add more milk, 1 teaspoon at a time, until the glaze is thick but pourable (like honey).
  10. Once the cookies are completely cool, drizzle the icing over the tops using a piping bag, zip-top bag with a tiny corner snipped off, or a spoon. Let the icing set for about 20 minutes before stacking or storing.

Notes

Don’t overbake; cookies should be soft in the center. Use room temperature ingredients for best results. For a dairy-free version, use plant-based butter and non-dairy milk. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. The flavors deepen after a day or two in an airtight container.

Nutrition

Keywords: soft gingerbread cookies, molasses icing, easy gingerbread, holiday cookies, no-chill gingerbread, soft gingerbread recipe

Find it online: https://willarecipes.com/cozy-soft-gingerbread-cookies-with-molasses-icing/