Molasses Cookies Recipe

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Molasses Cookies Recipe
Molasses Cookies Recipe photo by Taste of Home
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Molasses Cookies Recipe

Read Reviews
5 1 1
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Making these soft, chewy cookies with a rich flavor has been a family tradition since my children were small. At Christmastime, I shape the dough into gingerbread men with tasty raisin eyes and buttons. —Sue Bartlett, Berlin, Wisconsin
Recommended: Fall Cookies
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 cup molasses
  • 1/2 cup cold water
  • 5-1/2 cups all-purpose flour
  • 4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • FROSTING:
  • 4 cups confectioners' sugar
  • 1/4 cup butter, softened
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3 to 4 tablespoons boiling water
  • M&M's minis and red shoestring licorice

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses and water. Combine the flour, baking soda, salt, cinnamon and ginger; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 5-in. gingerbread man cutter. Place 1 in. apart on ungreased baking sheets.
Bake at 375° for 6-8 minutes or until edges are golden brown. Remove to wire racks to cool.
For frosting, in a large bowl, combine the confectioners' sugar, butter, ginger, salt, cinnamon and enough water to achieve spreading consistency. Frost and decorate cookies with candies as desired. Yield: about 3 dozen.
Originally published as Molasses Cutouts in Reminisce November/December 2002, p49

Nutritional Facts

1 frosted cookie (calculated without candies): 228 calories, 7g fat (4g saturated fat), 29mg cholesterol, 310mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 2g protein.

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 cup molasses
  • 1/2 cup cold water
  • 5-1/2 cups all-purpose flour
  • 4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • FROSTING:
  • 4 cups confectioners' sugar
  • 1/4 cup butter, softened
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3 to 4 tablespoons boiling water
  • M&M's minis and red shoestring licorice
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses and water. Combine the flour, baking soda, salt, cinnamon and ginger; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle.
  2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 5-in. gingerbread man cutter. Place 1 in. apart on ungreased baking sheets.
  3. Bake at 375° for 6-8 minutes or until edges are golden brown. Remove to wire racks to cool.
  4. For frosting, in a large bowl, combine the confectioners' sugar, butter, ginger, salt, cinnamon and enough water to achieve spreading consistency. Frost and decorate cookies with candies as desired. Yield: about 3 dozen.
Originally published as Molasses Cutouts in Reminisce November/December 2002, p49

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MY REVIEW
Tash81 User ID: 660651 258061
Reviewed Dec. 12, 2016

"Dough is easy to work with. Love how soft these are and perfectly spiced. I did not try the icing, just use decorator icing on the ones that don't disappear!"

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