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.
Recommended: Fall Cookies
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 (no substitutes), 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
  • 1/4 cup water
  • 3 egg whites
  • 1 cup confectioners' sugar

Directions

In a mixing bowl, cream butter and sugar. Beat in egg yolks, molasses and water. Combine flour, baking soda, cinnamon and baking powder; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. 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.
In a saucepan, combine sugar and water. Cook and stir over medium heat until a candy thermometer reads 240° (soft-ball stage). In a mixing bowl, beat egg whites until stiff peaks form. Gradually add sugar syrup, beating until stiff. Beat in confectioners' sugar. Frost the cookies. Let dry on wire racks. Yield: 8 dozen.
Editor's Note: A stand mixer is recommended for beating the frosting after it reaches 160°.
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 (no substitutes), 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
  • 1/4 cup water
  • 3 egg whites
  • 1 cup confectioners' sugar
  1. In a mixing bowl, cream butter and sugar. Beat in egg yolks, molasses and water. Combine flour, baking soda, cinnamon and baking powder; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. 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.
  2. In a saucepan, combine sugar and water. Cook and stir over medium heat until a candy thermometer reads 240° (soft-ball stage). In a mixing bowl, beat egg whites until stiff peaks form. Gradually add sugar syrup, beating until stiff. Beat in confectioners' sugar. Frost the cookies. Let dry on wire racks. Yield: 8 dozen.
Editor's Note: A stand mixer is recommended for beating the frosting after it reaches 160°.
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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