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Soft Molasses Cookies with Molasses Frosting Recipe

Soft Molasses Cookies with Molasses Frosting

Soft, cake-like molasses cookies filled with cinnamon, ginger, and cloves, finished with a smooth molasses frosting. This recipe makes about 3 dozen frosted cookies.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 1 minute
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

Cookies
  • 1 cup Unsalted butter or shortening, softened
  • 1 cup Granulated sugar
  • 1 cup Unsulphured molasses
  • 2 Large eggs
  • 4 cups All-purpose flour
  • 2 teaspoons Baking soda
  • 1 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Ground ginger
  • 1/2 teaspoon Ground cloves
  • 1/2 cup Hot water or buttermilk
Molasses Frosting
  • 1/2 cup Unsalted butter, softened
  • 1/4 cup Unsulphured molasses
  • 1 teaspoon Vanilla extract
  • 3 1/2 to 4 cups Confectioners' sugar
  • 2 to 4 tablespoons Milk, as needed

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Grease or line baking sheets with parchment.
  2. Cream the softened butter or shortening and granulated sugar until light. Beat in the molasses and eggs until evenly blended.
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.
  4. Add the dry ingredients to the molasses mixture alternately with the hot water or buttermilk. Mix only until combined; the dough should be soft and slightly sticky.
  5. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  6. Bake for 8 to 10 minutes, until the centers are set but still soft. Remove the cookies promptly so they do not lose their tender texture.
  7. Cool the cookies on the baking sheet for about 5 minutes, then transfer them to a rack and cool completely.
  8. For the frosting, beat the softened butter and molasses together. Add the vanilla, then gradually add the confectioners' sugar, alternating with milk until the frosting is smooth and spreadable.
  9. Spread a thin layer of frosting over the completely cooled cookies. If desired, chill the cookies for 10 to 15 minutes first to make frosting easier.

Notes

Use regular unsulphured molasses, such as Grandma's Original, rather than blackstrap molasses. Store frosted cookies in an airtight container, separating layers if needed.