What would the holidays be without cookies?
Ron, Kellen and I are partial to iced molasses cookies and love having them as a little after dinner treat. While molasses cookies don’t scream Santa to me like a traditional cut-out cookie, they certainly remind me of the flavors of a gingerbread man, but come without all the work of rolling and cutting out the dough! I use a recipe from Joy of Baking and it always turns out wonderful! The icing is very east to make and I like to add it as a drizzle at the end after the cookies cool, but feel free to use as much as you want. I also finish the cookies with a sprinkle of ice crystal type sprinkle topping. I normally find these in the baking section of my grocery store.
My family loved these cookies and we have gobbled them up before there was a chance to leave any for Santa! I guess we need to make another batch before Thursday night!
Tonight we are heading to a birthday dinner and then home to relax. I need to make a few homemade gifts and get my Oreo truffle (batch number 2!) filling done for easy assembly on Wednesday night.
Hope everyone is having a wonderful week! We had a slight dusting of snow overnight and it will probably melt, but it was nice to see a little white before Christmas!
Iced Molasses Cookies
Servings 3 dozen cookies
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 cup unsalted butter room temperature
- 1 cup dark brown sugar
- 2 tbsp vegetable oil
- 1/3 cup molasses
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1 cup powdered sugar
- 3-4 tbsp milk, you may need to add a touch more depending on consistency
- 1/8 tsp vanilla extract
- In a large bowl sift or whisk together the flour, baking soda, salt, and spices.
- In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 - 3 minutes). Add the oil, molasses, egg, and vanilla and beat until evenly mixed. Slowly beat in the flour mixture mixture until well incorporated. Cover and chill the batter until firm (2-8 hours).
- Preheat the oven to 375 degrees and line two baking sheets with parchment paper.
- Place white granulated sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 9 - 10 minutes, or until the tops of the cookies have crinkles yet are barely dry. Remove from oven and cool.
- Once cookies are cool drizzle with icing and top with sprinkles if using.
- Store in an airtight container for about 1 - 1 1/2 weeks.