Iced Molasses Cookies
Submitted by inglett
Soft rolled molasses cookies with gentle ginger and cinnamon, topped with a simple egg white icing. Kid-friendly spice level and great for cookie cutters.
YIELD
10 dozenPREP
150 minCOOK
11 minREADY
161 minThese rolled molasses cookies have a milder spice profile than most gingerbread, which makes them a hit with kids who find traditional ginger cookies too sharp. The ginger and cinnamon are there, but they play backup to the warm, dark sweetness of the molasses.
Hot water melts the shortening and sugar into the molasses, creating a smooth base. The dough starts sticky but stiffens as you gradually add flour. You need enough that it rolls without sticking, but don’t overdo it. Too much flour and the cookies bake hard instead of staying soft and tender.
Chill the dough at least an hour before rolling. Cold dough holds its shape through cookie cutters and doesn’t spread as much in the oven. Roll thin, about 1/6 inch, for crisp edges with a slightly chewy center.
Pro Tips
- The shortening doesn’t need to melt completely in the hot water. It finishes melting as you mix in the dry ingredients.
- Roll between two sheets of parchment to prevent sticking without adding extra flour to the dough surface.
- Bake on the shorter side (8 minutes) for softer cookies. They firm up as they cool on the sheet.
- The egg white icing sets hard and smooth, making it ideal for decorating with piping bags and food coloring.
Variations
- Add ¼ teaspoon cloves to the spice mix for a more traditional gingerbread flavor.
- Replace vanilla in the icing with lemon extract for a citrusy contrast to the warm spices.
- Sprinkle with decorative sugar before baking instead of icing for a simpler, sparkly finish.
Ingredients
Directions
Children love these because the ginger and molasses flavors are not overwhelming.
In a large bowl, mix molasses, sugar, shortening and hot water.
Stir to combine thoroughly, although shortening doesn’t need to melt completely.
In a separate bowl, mix baking soda, ginger and cinnamon with 4 cups of flour.
Mix into liquids, stirring to blend well. Gradually add enough of the additional flour to make a dough stiff enough to roll. Chill 1 to 2 hours before baking. Preheat oven to 350℉ (180℃). Grease cookie sheets. Roll out dough to about 1/6-inch thick and cut shapes with your favorite cookie cutter. Bake 8 to 11 minutes at 350℉ (180℃) until done. Cool completely and frost with decorative frosting. Cookies can also be dusted with decorative sugar or sprinkles prior to baking. To make frosting, beat egg whites until frothy, then beat in sugar and vanilla. If you like, separate the icing into several bowls and add a drop or two of food coloring. To yellow, add ½ teaspoon lemon extract. Yield: 7 to 10 dozen, depending on size of cookie cutters.
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