Ginger Molasses Cookies

Glazed round cookies on a white platter, with a partially eaten cookie on a blue plate nearby.

These ginger molasses cookies bake up soft and chewy with crinkled tops, then get dipped in a thin, sweet glaze. They're my grandma's iced ginger cookies, and the no-chill dough goes straight from the bowl to the cookie sheet.

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 267

Author Gina Dickson

Ingredients

For the Ginger Molasses Cookies

2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ cup salted butter softened
1 cup dark brown sugar
1 egg large
¼ cup unsulphured molasses

For the Icing

1 cup powdered sugar
3 to 5 tablespoons heavy cream

Instructions

Prepare the Oven and Dry Ingredients

Preheat the oven to 350°F. Line cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, nutmeg, ginger, cinnamon, and salt until well combined.
2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon sea salt

Mix the Cookie Dough

In a large mixing bowl, beat the softened butter and dark brown sugar with a hand mixer on high speed until fully combined.
½ cup salted butter, 1 cup dark brown sugar
Add the egg and molasses. Beat on high speed until the mixture is smooth and well combined.
1 egg, ¼ cup unsulphured molasses
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until all the flour is incorporated. The cookie dough will be thick.

Scoop and Bake the Cookies

Using a 3-tablespoon cookie scoop, portion the dough and place each scoop onto the prepared cookie sheets.
Bake for approximately 12 minutes, or until the tops are crinkled, the edges are set, and the centers are still soft.
Remove the cookies from the oven and place the baking sheet on a wire cooling rack for 4 to 5 minutes. Carefully transfer the cookies directly to the wire rack and allow them to cool completely before icing.

Prepare the Icing

In a small bowl, whisk together the powdered sugar and heavy cream, adding the cream gradually until the icing is smooth. The icing should be thin enough for dipping but thick enough to coat the cookies without running off.
1 cup powdered sugar, 3 to 5 tablespoons heavy cream

Ice the Cookies

Pour the icing into a shallow plate or bowl. Carefully dip each cooled cookie into the icing, one at a time, coating the tops evenly.
Place the iced cookies back onto the wire cooling rack and allow the icing to dry completely before serving or storing.

Notes

Helpful Tips

No Chilling Required: The cookie dough is ready to scoop and bake immediately after mixing. There is no need to refrigerate it.
Cookie Scoop Size: Use a 3-tablespoon cookie scoop for evenly sized cookies.
Crisper Cookies: For a crisper cookie, bake an extra 1 to 2 minutes.
Icing Consistency: The icing should be smooth and thick enough to cling to the cookies when dipped.
Thickened Icing: If the icing becomes too thick while dipping, whisk in a few additional drops of heavy cream until it reaches the desired consistency.
Easy Dipping: A shallow plate makes it easier to dip the tops of the cookies evenly.

Make Ahead

Scoop the dough into balls and refrigerate them for a day or two, then bake and ice as directed.
Gift Tins: Once the icing has dried completely, it sets firm, so the cookies can be stacked for storing or packing into gift tins.

Storage

Room Temperature: Store the cookies in an airtight container for up to 1 week.
Freezing: Freeze the baked cookies plain, without icing, in an airtight, freezer-safe container for up to 3 months. Thaw on the counter for a few hours, then ice before serving.

Nutrition