Frosted Molasses Cookies Recipe

4 5 2
Frosted Molasses Cookies Recipe
Frosted Molasses Cookies Recipe photo by Taste of Home
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Frosted Molasses Cookies Recipe

Read Reviews
4 5 2
Publisher Photo
If my family knows I've baked these cookies, they're sure to gobble them up in a hurry.
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch + standing
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch + standing

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.
Originally published as Frosted Molasses Cookies in Best of Country Cookies 1999, p47

Nutritional Facts

2 each: 154 calories, 4g fat (2g saturated fat), 24mg cholesterol, 132mg sodium, 28g carbohydrate (17g sugars, 0 fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Frosted Molasses Cookies in Best of Country Cookies 1999, p47

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Reviews forFrosted Molasses Cookies

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MY REVIEW
emeryt User ID: 5347458 31148
Reviewed Mar. 9, 2013

"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!"

MY REVIEW
jearllene User ID: 3309977 28144
Reviewed Dec. 14, 2011

"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."

MY REVIEW
jearllene User ID: 3309977 31147
Reviewed Dec. 14, 2011

"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."

MY REVIEW
MichelleVL User ID: 5126897 203691
Reviewed Oct. 3, 2010

"Perfect! The frosting takes a bit to make but is worth it!"

MY REVIEW
MichelleVL User ID: 5126897 98414
Reviewed Oct. 3, 2010

"Excellent cookie. The frosting takes a little bit to make but well worth it!"

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