Frosted Molasses Cookies Recipe
These molasses cookies are soft, chewy, and topped with delicious vanilla frosting. They're made with simple ingredients and are easy to throw together.
Servings: 15 people
Calories: 408kcal
Ingredients
- 3/4 cup butter
- 1 cup light brown sugar
- 1 large egg
- 1/4 cup molasses
- 2¼ cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons cinnamon
- 1 teaspoon ginger powder
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Vanilla Buttercream Frosting
- 1/2 cup butter room temperature
- 1/2 teaspoon vanilla extract
- 4 cups powdered sugar
- 2 tablespoons milk
- sprinkles
Instructions
Molasses Cookies
- Preheat oven to 350 degrees.
- In an electric mixing bowl, combine the butter and brown sugar. Beat until light and fluff, then add the egg and molasses and mix again on low speed.
- In a different medium-sized bowl, combine the flour, baking soda, cinnamon, ginger powder, ground cloves, and salt. Mix with a wire whisk until mixed thoroughly, then add the flour mixture to the butter mixture and stir to combine.
- Scoop and roll the dough into 1¼" balls and place them on a greased cookie sheet about 2" apart.
- Bake in a preheated oven for 10-12 minutes, or until lightly golden on the edges. Take the cookies out of the oven and let them cool for 5 minutes before placing them on wire cooling racks.
Vanilla Buttercream
- In a medium-sized bowl, beat the butter with an electric mixer until the butter is light and fluffy. Add the vanilla and beat again, then add the powdered sugar and mix until pea-sized clumps form.
- Add the milk, 1 tablespoon at a time until the frosting is light, fluffy, and soft enough to spread but firm enough to hold it's shaped.
- Once the cookies have cooled, frost and decorate with sprinkles. Enjoy!
Notes
Storing instructions: store cookies in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
Make-ahead tips: scoop cookie dough into balls and place on a parchment-lined pan in the freezer. Freeze until solid, then transfer to freezer bags and store for up to 2 months. To bake, pull cookies out onto a baking sheet and bake as directed, adding 1-2 minutes onto the total baking time.
Nutrition
Calories: 408kcal | Carbohydrates: 65g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 354mg | Potassium: 131mg | Sugar: 49g | Vitamin A: 490IU | Calcium: 38mg | Iron: 1.4mg