If you are looking for a comforting treat that perfectly balances rich spices with that delightful chewy texture, look no further than this Chewy Iced Molasses Cookies Recipe. These cookies are packed with warm flavors like ginger, cinnamon, and cloves, brought together by the deep, robust taste of molasses. Topped with a smooth, sweet icing, they not only taste heavenly but also look invitingly festive. Whether it’s a cozy afternoon snack or a holiday celebration, this recipe will quickly become your go-to for satisfying that sweet tooth with a little extra soul.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward baking these irresistible cookies. Each essential component plays a unique role—from the buttery richness to the aromatic spices, right down to the sweet, glossy icing that finishes them off beautifully.
- Unsalted butter, ¾ cup softened: Provides a creamy base and helps achieve that soft, chewy texture.
- Brown sugar, 1 cup packed: Adds moisture and a subtle caramel flavor for depth.
- One large egg: Acts as a binder and contributes to the cookie’s tenderness.
- Molasses, ¼ cup: The star ingredient lending that classic, rich molasses taste and dark color.
- All-purpose flour, 2 ¼ cups: The structural foundation holding everything together.
- Baking soda, 2 teaspoons: Helps the cookies rise just enough for a perfect chewy consistency.
- Ground ginger, 1 ½ teaspoons: Gives a warm spiciness that wakes up the flavor profile.
- Ground cinnamon, 1 teaspoon: Infuses a cozy, familiar aroma and taste.
- Ground cloves, ½ teaspoon: Adds a hint of boldness and complexity.
- Salt, ¼ teaspoon: Enhances all the sweet and spicy elements.
- Powdered sugar, 1 cup: For a silky-smooth icing that perfectly balances the spices.
- Milk, 1–2 tablespoons: Adjusts the icing consistency to your liking.
- Vanilla extract, ½ teaspoon: Rounds out the icing with a sweet, fragrant note.
How to Make Chewy Iced Molasses Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While the oven warms, line your baking sheets with parchment paper—this prevents sticking and makes cleanup a breeze. Preparing in advance sets you up for smooth sailing through the recipe.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and packed brown sugar until the mixture becomes light and fluffy. This step is key for incorporating air, helping the cookies achieve their tender, chewy texture that everyone loves.
Step 3: Add Egg and Molasses
Beat in the egg and molasses until the ingredients are fully combined. The molasses not only gives the cookies that signature dark hue but infuses every bite with its rich, slightly smoky sweetness that pairs beautifully with the spices.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt. This ensures your spices and leavening agent are evenly distributed, so every cookie bursts with consistent flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix—overworking the dough can make the cookies tough instead of chewy, which we want to avoid at all costs.
Step 6: Shape and Bake
Using a tablespoon, scoop portions of dough and roll them into balls. Place these on your prepared baking sheets, leaving about 2 inches of space between each cookie to allow for proper spreading. Bake for 8 to 10 minutes until the edges are just set while the centers remain soft and tender—a foolproof way to guarantee chewiness.
Step 7: Cool and Ice
After baking, let the cookies cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. Meanwhile, whisk together powdered sugar, milk, and vanilla extract to create the icing. Spread or drizzle this over the cooled cookies, adding that final sweet touch that makes this Chewy Iced Molasses Cookies Recipe truly shine.
How to Serve Chewy Iced Molasses Cookies Recipe
Garnishes
While the icing is simple and classic, feel free to add a little sparkle with edible glitter, colorful sprinkles, or even a pinch of finely chopped crystallized ginger for an extra zing and textural surprise.
Side Dishes
Pair these cookies with a warm mug of chai tea or a creamy latte to complement the spicy molasses flavors beautifully. For a decadent treat, serve alongside vanilla ice cream or a dollop of whipped cream for balance and contrast.
Creative Ways to Present
Transform your Chewy Iced Molasses Cookies Recipe into a showstopper by stacking them on a festive platter adorned with fresh rosemary sprigs or cinnamon sticks. You can also package them in a decorative tin or cellophane bags tied with twine for heartfelt homemade gifts that friends and family will cherish.
Make Ahead and Storage
Storing Leftovers
To keep your cookies fresh and chewy, store them in an airtight container at room temperature for up to 5 days. Layer with parchment paper between the cookies to prevent sticking and maintain their delicate icing layer.
Freezing
You can freeze uniced cookie dough balls or fully baked cookies. For dough, freeze on a parchment-lined sheet until solid, then transfer to a freezer bag for up to 3 months. For baked cookies, freeze in a single layer on a tray, then pack tightly in an airtight container. When ready, thaw at room temperature before enjoying.
Reheating
If you want to revive that just-baked warmth and softness, pop the cookies into a preheated 300°F oven for 5 minutes or warm them briefly in the microwave for about 10 seconds. This brings back that fresh-baked sensation, making every bite as comforting as the first.
FAQs
Can I use dark molasses for a stronger flavor?
Absolutely! Using dark or robust molasses intensifies the rich, smoky notes of the cookies, which can be wonderful if you love a bolder taste. Just keep in mind it might darken the cookie color and add a bit more sweetness.
How do I get my molasses cookies chewy instead of crunchy?
The key to chewy molasses cookies is not overbaking them. Remove the cookies from the oven as soon as the edges are set but the centers still look soft. The residual heat will finish the baking without drying them out.
Can I make the icing dairy-free?
Yes! Simply substitute the milk in the icing with your favorite plant-based milk like almond, oat, or coconut milk. This swap maintains that smooth texture and lovely drizzle without compromising flavor.
Is it okay to double the recipe?
Definitely. Doubling the Chewy Iced Molasses Cookies Recipe is straightforward. Just mix the ingredients in a larger bowl and bake the cookies in batches, ensuring not to overcrowd the oven or baking sheets for the best results.
Why do my cookies sometimes crack on top?
Cracks are common with molasses cookies due to the sugar and baking soda reacting during baking. They add a charming rustic look and don’t affect chewiness or taste at all. To minimize cracking, avoid overmixing and ensure your oven temperature is accurate.
Final Thoughts
I cannot recommend this Chewy Iced Molasses Cookies Recipe enough for anyone craving a little warmth and sweetness baked into a chewy, spicy delight. Once you make these, they’re bound to become a cherished staple in your cookie rotation. So gather your ingredients, preheat that oven, and get ready to fill your home with the irresistible aroma of freshly baked molasses cookies. Your taste buds will thank you for it!
Print
Chewy Iced Molasses Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chewy Iced Molasses Cookies are a deliciously spiced treat perfect for the holidays or any cozy occasion. Soft and chewy with a rich molasses flavor and a sweet powdered sugar icing, they combine warm spices like ginger, cinnamon, and cloves for a truly comforting cookie experience.
Ingredients
Cookie Ingredients
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- ¼ cup molasses
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
Icing Ingredients
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and packed brown sugar until the mixture is light and fluffy, creating a smooth base for the cookies.
- Add Wet Ingredients: Beat in the egg and molasses into the creamed butter and sugar until fully combined, ensuring the dough is evenly flavored and moist.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt to distribute the spices and leavening agent evenly.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough which can toughen the cookies.
- Shape Dough: Scoop tablespoon-sized portions of dough and roll each into balls with your hands. Place them about 2 inches apart on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 8–10 minutes, or until the edges are set but the centers remain soft, achieving that perfect chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely before icing.
- Prepare Icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and spreadable. Adjust milk to reach desired consistency.
- Ice Cookies: Drizzle or spread the icing over the cooled cookies evenly. Allow the icing to set before serving for a glossy finish and added sweetness.
Notes
- For a deeper molasses flavor, use robust or full-flavor molasses.
- If you prefer a thinner icing, add more milk a teaspoon at a time until you reach desired consistency.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
