Molasses Cookies Recipe

Molasses Cookies Recipe | Ree Drummond

Level: Simple
Makes: 12 cookies
Nutrition Information Per Serving
Serving Size: 1 out of 12 cookies
Calories: 475
Total Fat: 21 g
Saturated Fat: 13 g
Carbohydrates: 69 g
Dietary Fiber: 1 g
Sugar: 50 g
Protein: 3 g
Cholesterol: 70 mg
Sodium: 422 mg

Total Time: 2 hours 15 minutes (includes resting and cooling)
Hands-On Time: 35 minutes

Imagine the warm, spicy aroma of molasses cookies filling your kitchen this Christmas seasonjust like the treasured treats at Ree Drummond's Mercantile bakery counter. Bursting with festive cinnamon, ginger, and cloves, these chewy delights will inspire you to bake holiday magic and share the joy with loved ones.

Ingredients ()

• 1 cup packed dark brown sugar
• 1 1/3 cups (which equals 2 sticks plus 5 1/3 tablespoons) salted butter, softened
• 1/4 cup molasses
• 1 large egg
• 2 1/3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• A pinch of kosher salt
• 1 cup granulated sugar

Vanilla Icing:

• 1 2/3 cups powdered sugar
• 2 tablespoons whole milk
• 2 teaspoons vanilla bean paste
• Pinch kosher salt

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Special equipment needed:
a 2-ounce cookie scoop, a piping bag

Instructions

1. Preheat your oven to 325F (163C). Line two baking sheets with parchment paper.
2. With a hand mixer, beat the brown sugar and butter together in a large mixing bowl until the mixture is airy and pale. Stir in the molasses and egg, mixing until combined.
3. In another bowl, blend together the flour, baking soda, cinnamon, cloves, ginger, and salt. Add these dry ingredients into the butter mixture in three stages, making sure each is incorporated before adding the next part.
4. Use a 2-ounce cookie scoop to shape the dough and roll each ball in a bowl of granulated sugar until fully coated. Arrange them on the prepared baking sheets, making sure to leave 2 inches of space between each cookie. You'll have 6 cookies per tray. Place the trays in the fridge and chill the dough for 10-15 minutes.
5. Bake the cookies for 12 to 14 minutes, switching the position of the trays halfway through baking. Let the cookies rest for 5 minutes after baking before moving them to a wire rack to cool down entirely.
6. While the cookies cool, prepare the vanilla icing. Whisk together the powdered sugar, milk, vanilla bean paste, and salt in a bowl until the icing is smooth. When the cookies are fully cooled, transfer the icing to a piping bag and decorate each one with a snowflake pattern. Let the decorated cookies sit for 30 to 45 minutes to allow the icing to dry.

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