Iced Ginger Molasses Cookies are a delightful, festive cookie ideal for the holidays. Made with warm spices—ginger, cinnamon, and cloves—and rich molasses, these cookies are finished with a sweet cinnamon icing that balances the deep, spiced flavor.
This straightforward recipe produces some of the softest, chewiest molasses cookies you’ll find. Key ingredients include all-purpose flour, brown sugar, molasses, butter, an egg, and a blend of spices. The cinnamon-spiced icing adds a warm finish that pairs beautifully with the cookie’s molasses-forward flavor.
Texture and Flavor Profile of Molasses Cookies
These iced ginger molasses cookies are softly chewy inside with a slight crisp along the edges. The molasses gives them a deep, caramel-like sweetness and a darker color, while the ginger supplies a bright, peppery warmth. Cinnamon and cloves round out the spice profile, creating a comforting, seasonal flavor.
The icing adds sweetness and a hint of cinnamon that tones down the spice without masking it. Together, the soft texture and cozy flavors make these cookies a crowd-pleasing treat for holiday platters, gift boxes, or a simple afternoon with tea or coffee.
Why you’ll love this Spiced Cookie Recipe
- Simple ingredients. Most items are pantry staples, and the method is quick and approachable.
- Soft, chewy texture. These cookies are tender inside with just enough crisp at the edge for contrast.
- Party-ready. They look and taste special—perfect for gatherings, cookie exchanges, or gifting.
Iced Molasses Cookies Ingredients
Flour: 2 ½ cups all-purpose flour.
Salt: ¼ teaspoon to balance flavors.
Baking soda: 2 teaspoons to help the cookies rise slightly.
Spices: ½ tablespoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves.
Butter: ¾ cup (1½ sticks) unsalted butter, room temperature.
Brown sugar: 1 cup light brown sugar for depth and moisture.
Egg: 1 large egg to bind the dough.
Molasses: ½ cup for chewiness, color, and that signature molasses flavor.
Cinnamon Icing
Powdered sugar: 3 cups for a smooth, sweet icing.
Heavy cream: 3 tablespoons, more if needed to adjust consistency.
Cinnamon: 1 tablespoon ground cinnamon for warmth.
Almond extract: 1/8 teaspoon for added depth (or use vanilla extract).
Salt: A small pinch to enhance flavor.
How to make Iced Ginger Molasses Cookies
Cookie dough
In a medium bowl, whisk together the flour, salt, baking soda, ground ginger, ground cloves, and ground cinnamon. Set aside.
In a large bowl, cream the room-temperature butter and light brown sugar with a mixer until light and fluffy. Add the egg and molasses, mixing until combined.
Slowly add the dry mixture to the wet ingredients and stir until just combined, scraping the bowl as needed. Cover and chill the dough in the refrigerator for 1 hour to firm up and deepen the flavors.
Icing
While the dough chills, make the icing by combining the powdered sugar, cinnamon, almond extract, heavy cream, and a pinch of salt in a bowl. Whisk until smooth, adding a bit more cream if needed to reach a spreadable consistency. Set aside until ready to use.
Bake
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop dough into balls about 1½–2 inches across and place them at least 2 inches apart on the sheet.
Bake for 8–10 minutes. The cookies should be slightly firm at the edges and show small cracks on top when done. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Cool & Assemble
Once fully cooled, spread the cinnamon icing over each cookie with a butter knife. Let the icing set for a few minutes before serving. Enjoy immediately or store for later.
Delicious Cookie Variations
The icing is flexible—omit the cinnamon for a plain glaze, or try cream cheese icing for a richer finish (let cookies cool completely first). Adjust the dough spices to taste: add more ginger for extra zing, reduce or skip cloves, or experiment with nutmeg, allspice, or a pumpkin spice blend.
ICED GINGER MOLASSES COOKIES
Ingredients
- 2 ½ cup all-purpose flour
- ¼ tsp salt
- 2 tsp baking soda
- ½ TBSP ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¾ cup unsalted butter room temperature
- 1 cup light brown sugar
- 1 large egg
- ½ cup molasses
Cinnamon Icing
- 3 cup powdered sugar
- 3 TBSP heavy whipping cream
- 1 TBSP ground cinnamon
- ⅛ tsp almond extract
- Dash salt
Instructions
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Cookie dough: Whisk together flour, salt, baking soda, ginger, cloves, and cinnamon in a medium bowl. Set aside.
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Cream the butter and brown sugar until light. Add the egg and molasses and mix until combined.
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Stir the dry mixture into the wet ingredients until just combined. Scrape the bowl as needed.
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Chill the dough in the fridge for 1 hour to firm up and develop flavor.
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Icing: While the dough chills, mix powdered sugar, cinnamon, almond extract, and heavy cream until smooth, adding more cream if needed to reach a spreadable texture. Set aside.
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Bake: Preheat oven to 350°F. Line baking sheets with parchment. Scoop dough into 1½–2 inch balls and place 2 inches apart. Bake 8–10 minutes until edges are set and tops show small cracks.
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Cool & Assemble: Cool briefly on the pan, transfer to a rack to cool completely, then spread icing on each cookie. Let icing set for a few minutes before serving.
Notes
Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
Nutrition
Do I need to chill the dough before baking?
Chilling is recommended because it firms the fats in the dough, slowing spread during baking and helping the cookies keep a pleasing shape and texture. Unchilled dough tends to spread more and yield flatter cookies.
Difference between molasses and gingerbread cookies
Molasses cookies are generally softer and chewier with a stronger molasses taste and darker color. Gingerbread cookies are often rolled thin and baked until crisp. Both share similar spice notes, but texture and molasses intensity distinguish them.
Storage and make-ahead tips
Store iced cookies in an airtight container at room temperature for up to one week, or refrigerate up to 10 days. To freeze dough, portion and flash-freeze balls on a sheet, then transfer to a sealed bag for up to 2 months—bake from frozen, adding a minute or two to the baking time if needed.
Baking family favorites brings memories and new moments alike. These iced ginger molasses cookies are easy to make, comforting to share, and perfect for making ahead or giving as gifts during the holidays.
More holiday cookie recipes you’ll want to try:
- BUTTERMILK SUGAR COOKIES
- PUMPKIN CHEESECAKE GINGER COOKIES
- CREAM CHEESE RED VELVET COOKIES
- CADBURY MINI EGG CHOCOLATE COOKIES
- RED VELVET 4TH OF JULY COOKIES
- LUCKY CHARMS SUGAR COOKIES
- STRAWBERRY COOL WHIP COOKIES
- NO BAKE GINGERBREAD COOKIES
- FROSTED LEMON EASTER COOKIES
- CHOCOLATE CHERRY COOKIES
Iced Ginger Molasses Cookies are warmly spiced, soft, and satisfying. Topped with cinnamon icing, they make a memorable cookie for holiday trays, parties, or cozy afternoons at home.
