Happy Veterans' Day! Sometimes Veterans' Day gets lost in the shuffle, but I want to take a second to say how grateful I am for the men and women who serve our country and how grateful I am for their families and for all of sacrifices that they make.
This week is going to be a little different than normal on here. In anticipation of all of the holiday baking that's getting underway, this week (Monday through Saturday) all of the new recipes will be cookie recipes – starting with this Iced Molasses Cookie Recipe. These rich cookies are soft with chewy edges, and they're absolutely delicious.
And don't forget to check out some of the other cookie recipe links underneath the iced molasses cookie recipe below.
Iced Molasses Cookies
- 3/4 c . butter
- 1 1/4 c . brown sugar
- 1/2 c . molasses (not blackstrap)
- 2 large eggs
- 1 tsp . vanilla extract
- 2 3/4 c . all-purpose flour
- 2 T . cornstarch
- 2 tsp . baking soda
- 2 tsp . ground cinnamon
- 2 tsp . ground ginger
- 1/2 tsp . ground cloves
- 1/2 tsp . kosher salt or 1/4 tsp. salt
- 1 ½ c . powdered sugar
- 3 T . milk , plus more as needed
- 1 tsp . vanilla extract (use clear if you want it to be white)
Melt butter in a saucepan over medium-low heat.
Add the sugar and molasses, and beat until well-combined.
Beat in eggs one at a time, scraping down the sides as needed.
Stir in vanilla extract until incorporated.
In a separate medium bowl, whisk together the flour, cornstarch, baking soda, cinnamon, ginger, cloves, and salt.
Stir in flour mixture until just incorporated.
Cover, and refrigerate (or freeze if you’re in a hurry) for at least 6 hours (or 4 hours in the freezer). If you put the dough in the freezer, you'll need to set it out while the oven preheats.
When you’re ready to bake the cookies, preheat oven to 350 F. Line two cookie sheets with silicone baking mats or parchment paper.
Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 ½ tablespoons).
Bake for 7-9 minutes. You want the edges to be just barely golden brown.
Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
Transfer to wire rack to finish cooling.
To make the icing, place all of the ingredients in a medium bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick to drizzle.)
Put parchment or baking mats under the cooling rack.
Drizzle icing over the cookies, and enjoy.
And don't miss these awesome cookies
- Brown Butter Chocolate Chip Cookie Dough Sandwich Cookies by The Cooking Actress
- Caramel Apple Cider Cookies by Like Mother Like Daughter
- Chocolate Chip Sugar Cookie Bars with Peanut Butter Frosting by Cupcakes & Kale Chips
- Chocolate-Filled Christmas Thumbprint Cookies by Food Lust People Love
- Chocolate Fudge Brownie Sandwich Cookies by Cravings of a Lunatic
- Chocolate Peanut Butter Pie Cookie Cups by The Girl In The Little Red Kitchen
- Chocolate Peppermint Raisin Cookies from It's Yummi!
- Classic Gingersnap Cookies by In The Kitchen With KP
- Coffee-Toffee Thumbprint Cookies from Crumb
- Dark Chocolate Andes Cookie Cups by Beyond Frosting
- Double Chocolate Biscotti by Love and Confections
- Eggnog Cookies by Jen's Favorite Cookies
- Extra-Chewy Peanut Butter and Oatmeal Cookies from Omeletta
- Fruit Coolers by Texana's Kitchen
- Gluten-free Elisenlebkuchen cookies by Masala Herb
- Iced Molasses Cookies with by i heart eating
- Nutella Cookies by Total Noms
- Orange Cream Cookies by Frugal Antics of a Harried Homemaker
- Peanut Butter Cup Sandwich Cookies by Chocolate Moosey
- Pumpkin Coconut Macaroons by 52 Kitchen Adventures
- Rolo Brownie Cookies from That Skinny Chick Can Bake
- Saketini Christmas Balls from NinjaBaking.com