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. These iced molasses cookies have a great balance of sweet molasses and brown sugar and warm spices.
We don’t buy many store-bought cookies, but we do like the Archway Iced Molasses Cookies. My daughter says that these cookies remind her of “the cookies from the store”.
They smell amazing, and they taste even better! For the icing, you can drizzle, dip the tops of the cookies in icing, or spoon a little onto the top of the cookie.
Iced Molasses Cookies
- 1 cup packed brown sugar
- 1/2 cup shortening
- 1/4 cup butter (at cool room temperature)
- 1/4 cup molasses
- 1 large egg
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1 cup powdered sugar
- 2-4 teaspoons milk
- Preheat oven to 325F.
- In large bowl, beat brown sugar, shortening, butter, molasses, and egg until well-combined.
- Stir in remaining cookie ingredients.
- Scoop dough into 1 1/2-inch balls.
- Place dough about 2 inches apart on ungreased cookie sheet.
- Bake 10-15 minutes, or just until set. The cookies will still look a little wet in the cracks, but the tops and edges should be set.
- Let cool on cookie sheet for 5 minutes.
- Remove from cookie sheet to cooling rack.
- Stir together powdered sugar and enough milk to make desired consistency.
- Drizzle or dip tops of cookies in icing.
- Let set before eating.