These Chewy Molasses Cookies are perfect holiday cookies. They are loaded with warm spices, with just the right hit of sugary icing.
These are not massive cookies. They are dangerously bite size, the cookie chewy with the icing forming a pleasant sweet crunch.
Note that the dough needs to be made ahead of time so that it can chill for at least an hour, but up to a few days is fine. You can also freeze the dough, if desired.
Modified from Centennial Kitchen Fall Baking 2021.
Bready or Not: Chewy Molasses Cookies
These cookies are the epitome of holiday flavor, hearty, warming, with just the right hit of sweetness. Note that the dough needs to chill prior to baking. Modified from Centennial Kitchen Fall Baking 2021.
Servings: 43
Equipment
- small cookie scoop or spoon
- parchment paper
- spoon
Ingredients
Cookies
- 3/4 cup unsalted butter (1 1/2 sticks) softened
- 1 cup brown sugar packed
- 1/3 cup molasses
- 1 large egg room temperature
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Icing
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon clear vanilla extract
- 3 Tablespoons half & half or milk
Instructions
- In a large bowl, beat together the butter and brown sugar until fluffy. Add the molasses and egg.
- Gradually mix in the flour, baking soda, pumpkin pie spice, and salt. Make sure everything is combined. Wrap in plastic wrap and chill for anywhere from an hour to a few days.
- Preheat oven at 325 degrees. Line baking sheet with parchment paper.
- Use a small cookie scoop or spoon to dole out dough onto pan. Flatten each ball slightly; they won’t spread much.
- Bake for 10-11 minutes, until set with a crackling top. Let cool a couple of minutes, then transfer to a rack to completely cool.
- Once the cookies are cool, combined the icing ingredients. Glaze should be thick but spreadable. Coat the back of a spoon and transfer that to the top of a cookie, spreading to evenly coat. Cover cookies until icing is used up; the amounts should be a close match. Let them set for an hour for the icing to solidify, then pack into a sealed container.
