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Nativity Molasses Cookies

 Nativity Molasses Cookies
You'll have seasonal spirit well in hand when you cut out these chewy cookies in lamb, camel, star, angel and other Nativity-themed shapes. A simple, homemade white icing is the perfect finishing touch.
60 ServingsPrep: 1-1/4 hours Bake: 10 min./batch + cooling


  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 egg yolk
  • 1/2 cup water
  • 1/2 cup molasses
  • 3-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • ICING:
  • 3/4 cup sugar
  • 1 egg white
  • 1/3 cup water
  • 1/8 teaspoon cream of tartar


  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Beat in the egg yolk, water and molasses. Combine the flour, baking
  • soda, salt, ginger, cinnamon and cloves; 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.

2 of 2

Nativity Molasses Cookies (continued)

Directions (continued)

  • Cut with floured 2-1/2-in. Nativity-themed cookie cutters. Place 1
  • in. apart on ungreased baking sheets. Bake at 350° for 10-12
  • minutes or until edges are firm. Remove to wire racks to cool
  • completely.
  • In a heavy saucepan over low heat, combine the icing ingredients.
  • With a portable mixer, beat on low speed for 1 minute. Continue
  • beating over low heat until frosting reaches 160°, about 8-10
  • minutes. Pour into a small bowl. Beat on high speed until icing
  • forms stiff peaks, about 7 minutes. Spread over cookies; let dry
  • completely. Yield: 5 dozen.