Cookies, Desserts, Food

Iced Molasses Cookies

Iced Molasses Cookies 4

It’s finally beginning to feel a little like Christmas to me.  We’ve had our Christmas tree up for a while now, but I decorated the rest of the house this week, so it seems slightly more official.  It’s been a pretty cold November for the South, but still doesn’t quite feel like Christmastime to me in the South since we never have snow until January (if we even get it).

I had been worried about putting up the tree with my 12 month old on the move now, but she hasn’t paid it a bit of attention.  She did notice when I put up the ornaments recently, but I made sure the bottom half of the tree was ornament-free, so she doesn’t seem to care about it.

Iced Molasses Cookies 6

Now that it is December, I expected the weather to turn even colder, but it’s actually warmed up a little the past few days.  It was downright warm out today, albeit rainy, and we found out that a neighboring town had a Christmas parade tonight.  The weather was so warm and the hubby thought it would be fun to go, so I agreed.  We enjoyed seeing friends there and our little girl appeared to enjoy the parade (maybe?)

However, going to that parade made me want to go to another one, since most of the vehicles in the parade weren’t even decorated or waving!  I thought it was supposed to be a Christmas parade, but I guess I was wrong.  At least it was a good excuse to get out of the house, since I seem to have trouble doing that lately.

Iced Molasses Cookies

Ahh, where do I begin with these cookies?  My mom has been making them all my life, although the little recipe card says they were my grandma’s cookies.  However, I don’t really remember her making them (possibly because we lived in NC and she lived in MN and we would make our once-a-year trip in June); they’re just my mom’s.

And boy are they delicious.  I think that molasses cookies top my list of favorite Christmas cookies and definitely even some of my favorite overall cookies.  Even if you don’t ice these cookies, they are still delicious and full of Christmas-y flavor.

…however…

Iced Molasses Cookies 5

If you do decide to ice them, you won’t regret it.  As painful as this is, I also hiiiiiighly recommend that after you ice the cookies you store them in an airtight container (let the icing dry first, of course) and don’t touch them for at least a whole day.  Shocking, I know.  Perhaps it even seems impossible to you.  But trust me, my friend, these cookies will be worth the wait.

After spending a day locked up in a container, the frosting will have permeated every nook and cranny and gone into the very heart of the cookie.  Even if you accidentally over-bake the cookies (It happens, folks), no one will ever know after the cookie has been infused with the powdered sugar frosting.

If you’re wondering, the cookies don’t get mushy, they just become delightfully soft and chewy, absolute perfection.

Iced Molasses Cookies 2
Iced Molasses Cookies
Author: Laura Crowther
Prep time:
Cook time:
Total time:
Serves: 3 1/2 dozen
Ingredients
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup white sugar
  • 1/4 cup sorghum or molasses
  • 1 egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking soda
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • coarse sugar
  • For the icing:
  • powdered sugar
  • milk
  • Sprinkles for topping, if desired
Instructions
  1. Cream butter and sugar together. Add molasses and egg and beat well. Combine flour, salt, baking soda, cinnamon, ginger, and cloves and add to wet ingredients. Stir until fully incorporated. Refrigerate for at least 1 hour before baking (I refrigerated mine overnight).
  2. Using a cookie scoop, portion dough out and roll into a ball. Roll in coarse sugar and place on a greased cookie sheet. (Or use parchment paper or a baking mat like I did.) You can skip rolling them in sugar if you are going to ice them.
  3. Bake in a preheated oven at 375° for 8-10 minutes.
  4. Meanwhile, add powdered sugar to a bowl (start with 1 cup). Slowly add milk by the teaspoonful, until the frosting gets to a spreadable consistency. (If you add too much milk, just add a little more powdered sugar, you can’t mess it up!) Once cookies are cool, frost with a knife and add sprinkles. Let dry completely before storing in an airtight container.
  5. *Note: My mom says that she sometimes adds a little pat of butter to the frosting mixture.

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