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Frosted Molasses Cookies Recipe

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Frosted Molasses Cookies Recipe

Prep: 40 min. + chilling Bake: 10 min./batch + standing

Yield: 48 Servings

40 10 50

Ingredients

1 cup butter, softened
1 cup sugar
3 egg yolks
1 cup molasses
1/2 cup water
5 cups all-purpose flour
3 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
FROSTING:
1-1/2 cups sugar
3 egg whites
1/4 cup water
1 cup confectioners' sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, molasses and water. Combine the flour, baking soda, cinnamon and baking powder; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.
For frosting, combine the sugar, egg whites and water in a small heavy saucepan over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer; add confectioners' sugar. Beat on high until frosting forms stiff peaks, about 7 minutes. Frost cookies. Let stand until dry. Yield: 8 dozen.

Nutritional Facts 2 cookies equals 154 calories, 4 g fat (2 g saturated fat), 24 mg cholesterol, 132 mg sodium, 28 g carbohydrate, trace fiber, 2 g protein.

Originally published as Frosted Molasses Cookies in Best of Country Cookies , p47

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Reviews for Frosted Molasses Cookies

Frosted Molasses Cookies

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Reviewed on Mar. 09, 2013 by emeryt

Very weak molasses flavor - not at all like those cookies my mother made when I was a kid. The effort to make the egg white frosting was a waste of time, too. Overall this recipe results in a cookie that is just too bland to enjoy. Too bad, my taste buds were definitely ready for something much richer!

Reviewed on Dec. 14, 2011 by jearllene

This is the worse dough I have ever worked with. I don't know why it was so hard to roll out I will never use this recipe again.

Reviewed on Dec. 14, 2011 by jearllene

This is the worse dough I have ever worked with. I don't know why it was so hard to roll out I will never use this recipe again.