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Iced cookies on a white plate with a stack of cookies and a bottle of milk in background.
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5 from 1 vote

Soft Molasses Cookie Recipe

This soft molasses cookie recipe reminds me of the old fashioned cookies I had as a child. Slightly chewy and full of flavor with just the right amount of vanilla icing, your family and friends will be begging for the recipe.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 180kcal

Equipment

  • Hand or Stand Mixer
  • Large mixing bowl
  • Measuring Cups and Spoons
  • Parchment Lined Baking Sheets
  • Tbsp or small cookie scoop

Ingredients

Ingredients

    Cookie Ingredients

    • 2 ½ C all-purpose flour
    • 2 teaspoon baking soda
    • 1 teaspoon cinnamon ground
    • 1 teaspoon ginger ground
    • ½ teaspoon salt
    • teaspoon ground allspice
    • ¾ C unsalted butter softened
    • 1 C light brown sugar packed
    • C molasses Grandma's original molasses
    • 1 large egg

    Icing Ingredients

    • 1 ½ C powdered sugar
    • ½ teaspoon vanilla extract pure, not artificial
    • 2 ½ T milk

    Instructions

    Instructions

    • Make sure your butter and egg are at room temperature before beginning.
    • Preheat the oven to 350 degrees.
    • In a small or medium-sized bowl, whisk together the flour, ginger, baking soda, cinnamon, salt, and allspice. Set aside.
    • In a large mixing bowl beat the butter and brown sugar on medium-high until creamy.
    • Add in the molasses and egg. Scrape down the side of the bowl.
    • Gradually beat in the flour mixture until just combined.
    • Using a small cookie scoop evenly portion out the cookie dough, spacing them 2 inches apart.
    • Bake the cookies for 10 minutes or until the edges of the cookies are set.
    • Cool on the cookie sheet for 10 minutes.
    • Place them on a cooling rack.
    • Mix the icing by adding the powdered sugar, vanilla and milk to a small bowl.
    • Stir until combined.
    • Add in an additional teaspoon of milk until you have a nice thick consistency icing.
    • Once cookies are completely cool, use a teaspoon to carefully spoon the icing onto the cookies.
    • Let them air dry until set (about 45 min-hour)

    Notes

    Notes:
    Never scoop flower right out of the container. You could be using a lot more than you need! Always use a spoon to scoop the flour into the measuring cup. Don't pack the flour into the cup, and level with the backside of a butter knife.
    These cookies are large. Feel free to make them smaller and turn out 36-48 cookies, depending on how big you want them to be.

    Nutrition

    Serving: 1 | Calories: 180kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 148mg | Potassium: 102mg | Fiber: 1g | Sugar: 20g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg