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Best Soft Iced Gingerbread Cookies Made with Molasses

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These soft iced gingerbread cookies are perfectly chewy with a deep molasses flavor and a simple glossy icing. They come together in under an hour with no chilling required, making them ideal for holiday cookie swaps or cozy weeknight baking.

Ingredients

Scale
  • ½ cup (113g) unsalted butter, melted
  • ¾ cup (150g) dark brown sugar, packed
  • ⅓ cup (110g) molasses (not blackstrap)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1½ teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon fine sea salt
  • 1½ cups (180g) powdered sugar
  • 2–3 tablespoons milk (whole or 2%)
  • ½ teaspoon vanilla extract (for icing)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Melt the butter in a medium microwave-safe bowl in 20-second intervals until just melted. Set aside to cool slightly.
  3. To the melted butter, add the packed brown sugar and molasses. Whisk vigorously until smooth and glossy, about 30 seconds. Add the egg and vanilla extract, whisk until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. Using a 1.5-tablespoon cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake one sheet at a time on the center rack for 9-11 minutes. The cookies should look puffy, slightly cracked on top, and just set around the edges with soft centers. For chewier cookies, bake 10 minutes; for firmer, bake 11 minutes.
  8. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  9. While the cookies cool, make the icing: In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and ½ teaspoon vanilla extract. Add the third tablespoon of milk only if needed to reach a thick but pourable consistency.
  10. Once the cookies are completely cool, drizzle the icing over the tops in zigzag patterns using a spoon or piping bag. Let the icing set for 20-30 minutes before stacking or storing.

Notes

Don’t overbake—pull cookies when centers still look soft. Spray measuring cup with nonstick spray before measuring molasses for easy release. Use room temperature egg for better incorporation. If kitchen is hot, chill scooped dough for 15-20 minutes before baking to prevent spreading. Let icing set completely before stacking.

Nutrition

Keywords: soft gingerbread cookies, iced gingerbread cookies, molasses cookies, holiday cookies, drop cookies, easy gingerbread recipe

Find it online: https://dinadishes.com/best-soft-iced-gingerbread-cookies-made-with-molasses/