Frosted Molasses Cookies

I made three dozen frosted molasses cookies for the First Baptist late-summer bake sale. Soft molasses cookies with a vanilla buttercream frosting on top. Reimbursement $40.

The recipe is below.

Frosted Molasses Cookies

Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes (plus cooling) | Servings: 36 cookies

Ingredients

• 3/4 cup butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup molasses
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• Additional granulated sugar for rolling

For the Frosting:

• 2 cups powdered sugar
• 3 tablespoons butter, softened
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Cream the butter and sugar. In a large bowl, beat the softened butter and 1 cup granulated sugar together until light and fluffy, about 2–3 minutes. Beat in the egg and molasses until well combined.
2. Mix the dry ingredients. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
3. Combine. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Cover and refrigerate for at least 1 hour if the dough is too soft to handle.
4. Shape the cookies. Preheat the oven to 350°F. Roll the dough into 1-inch balls and roll each ball in granulated sugar. Place 2 inches apart on parchment-lined baking sheets.
5. Bake. Bake for 8–10 minutes, until the edges are set but the centers still look slightly soft. The cookies will crackle on top. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. Make the frosting. Beat the powdered sugar, softened butter, vanilla, and 2 tablespoons of milk together until smooth. Add additional milk, 1 teaspoon at a time, until you reach a spreadable consistency.
7. Frost the cookies. Spread a thin layer of frosting on each cooled cookie. Let the frosting set for about 15 minutes before stacking or serving.

Nutrition (per serving)

Calories: 110 | Protein: 1g | Fat: 4g | Carbs: 18g | Fiber: 0g | Sodium: 105mg