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Best Soft Gingerbread Cookies with Molasses Icing

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These soft and pillowy gingerbread cookies are brushed with a rich molasses icing while still warm, creating a tender crumb and deep sweetness. Perfect for cozy nights and holiday gatherings, they come together in about 30 minutes with simple pantry ingredients.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ½ cup (100g) packed brown sugar (light or dark)
  • ½ cup (170g) unsulphured molasses (not blackstrap)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted if lumpy
  • 2 tablespoons unsulphured molasses
  • 2–3 tablespoons milk (whole milk preferred)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt until evenly distributed (about 30 seconds).
  3. In a separate bowl, whisk together melted butter and brown sugar until smooth. Add molasses, egg, and vanilla; whisk until fully combined (mixture will be thick).
  4. Pour wet mixture into dry mixture. Stir with a wooden spoon or spatula until just combined—do not overmix. Dough will be soft and slightly sticky.
  5. Optional but recommended: Cover bowl and refrigerate dough for 15-20 minutes for easier handling and less spreading.
  6. Using a cookie scoop or tablespoon, portion dough into rounded balls (about 1.5 tablespoons each). Place 2 inches apart on prepared baking sheets. You should get 18-20 cookies.
  7. Bake one sheet at a time for 10-12 minutes. Cookies should look puffed and set around edges but still soft in center. They will continue to set as they cool.
  8. Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack.
  9. While cookies cool, whisk together powdered sugar, 2 tablespoons molasses, 2 tablespoons milk, and ½ teaspoon vanilla. Add more milk if needed to reach a thick but pourable consistency (like heavy cream).
  10. While cookies are still warm (but not hot), brush a thin layer of icing over each. Let cool completely on rack. Icing will harden slightly but stay soft underneath.

Notes

Don’t overbake—pull cookies when slightly underdone in center. Use fresh spices for best flavor. Spray measuring cup with nonstick spray before measuring molasses. Chilling dough (15-20 minutes) is optional but recommended for thicker cookies. For best results, ice cookies while still warm. Cookies taste even better the next day. Store in airtight container at room temperature for up to 5 days; place a slice of bread in container to keep soft. Freeze un-iced for up to 3 months.

Nutrition

Keywords: soft gingerbread cookies, molasses icing, gingerbread, Christmas cookies, easy cookie recipe, holiday baking

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