Molasses Cookies
Recipes Cookies Holidays Kid-friendly Quick and Easy Seasonal cooking
Description
These chewy molasses cookies are just what is needed to celebrate the holidays. They taste like Christmas, with all of the wonderful holiday spices. Leave them out for Santa and he will bring you everything on your Christmas list.
Ingredients
1 c. dark brown sugar
1 1/3 c. (2 sticks + 5 1/3 T.) salted butter, at room temperature
1/4 c. molasses
1 large egg
2 1/3 c. all-purpose flour
2 t. baking soda
1/2 t. ground cinnamon
1/4 t. ground cloves
1/4 t. ground ginger
pinch kosher salt
1 c. granulated sugar, for rolling
Vanilla Icing:
1 2/3 c. powdered sugar
2 T. whole milk
2 t. vanilla bean paste
pinch kosher salt
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Preheat the oven to 325 degrees F. Line 2 sheet pans with parchment paper.
In a large bowl, use a hand mixer to cream together the brown sugar and butter until light and fluffy. Mix in the molasses and the egg until well combined.
In a another bowl, stir together the flour, baking soda cinnamon, cloves, ginger and salt. Add the dry flour mixture to the wet butter mixture in 3 separate additions using the hand held mixer, letting each incorporate before adding the next.
Pour the granulated sugar into a small bowl.
Use a 2 oz. cookie scoop to scoop the first ball of dough; drop it into the bowl of granulated sugar, rolling it around to coat it all over.
Place on a prepared sheet pan. Repeat with the remaining dough, leaving 2 inches between each cookie dough ball, until there are 6 cookies on each sheet pan. Chill in the refrigerator for 10 - 15 minutes.
Bake for 12 - 14 minutes, turning the pan around halfway through. Remove from oven; let sit 5 minutes before transferring to a wire rack to cool completely.
Vanilla Icing:
While the cookies are cooling, mix together the powdered sugar, salt, milk, and vanilla bean paste in a bowl until smooth.
Once the cookies have cooled, put the icing into a piping bag placed over a jar; cut the tip off of the bag; pipe a snowflake pattern or whatever you want on each cookie.
Let set until dry, 30 - 45 minutes.
Makes 12 cookies.