glazed molasses spice cookies

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Glazed molasses spice cookies are a holiday cookie dream! You’ll love these pillowy spiced molasses cookies drizzled with vanilla butter glaze and topped with sparkling sugar.

Glazed Molasses Spice Cookies

The Best Molasses Spice Cookies

Cookie dough – The cookie dough is nicely spiced with cinnamon, ground ginger, cloves, and nutmeg. Dark molasses adds plenty of flavor and keeps the baked cookies soft and chewy. Chill the soft dough for 2 hours before rolling into balls and baking.

Shape and bake – Use a medium cookie scoop coated with nonstick spray to form 1 1/2-inch balls of dough. Roll the balls in granulated sugar and place about 2 inches apart on baking sheets. Gently press the tops to slightly flatten, then bake the cookies for 13 to 14 minutes, until puffed and the tops begin to crack. Cool the cookies for 10 minutes on baking sheets before transferring to a wire rack to cool completely.

Glaze – A delicious vanilla butter glaze makes the perfect finish to these cookies! Drizzle or spoon the glaze over the cooled cookies and sprinkle with sparkling sugar. Let set before serving.

Glazed Molasses Spice Cookies

Make Ahead Molasses Cookies

If you’d like to make the dough in advance, simply roll into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Just before baking, roll the cookie dough in granulated sugar and bake as directed, adding 1-2 minutes to baking time.

Glazed Molasses Spice Cookies

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Glazed Molasses Spice Cookies

Glazed Molasses Spice Cookies

  • Author: Laura | Tutti Dolci
  • Prep Time: 25 minutes
  • Cook Time: 13 minutes
  • Total Time: 2 hr 38 minutes (includes chilling)
  • Yield: 24 cookies

Description

Soft and pillowy glazed molasses spice cookies drizzled with vanilla butter glaze!


Ingredients

Cookies

  • 2 1/2 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp ground ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 3/4 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1/4 cup molasses (at room temperature)
  • 1 large egg
  • 1 tsp vanilla extract

For Rolling

  • 1/2 cup sugar

Glaze

  • 1 Tbsp unsalted butter, melted
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 3/4 cup powdered sugar, sifted
  • 2 1/2 Tbsp milk
  • coarse sparkling sugar, for topping

Instructions

  1. Whisk together flour, baking soda, salt, and spices in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Beat in molasses until combined. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture; beat just until incorporated. The dough will be soft – cover and chill in the refrigerator for 2 hours.
  2. Preheat oven to 350°F and line two baking sheets with parchment paper. Place granulated sugar in a shallow bowl. Use a cookie scoop coated with nonstick spray to form 1 1/2-inch balls of dough. Roll in granulated sugar to coat and place two inches apart on prepared baking sheets. Gently press the tops to slightly flatten.
  3. Bake, rotating pans halfway through, for 13 to 14 minutes, until puffed and cracked, with edges set. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
  4. For the glaze, whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle or spoon glaze over cookies and sprinkle with coarse sparkling sugar. Let set before serving. Store in an airtight container at room temperature.

Notes

Make Ahead: Roll the dough into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Just before baking, roll the cookie dough in granulated sugar and bake as directed, adding 1-2 minutes to baking time.

Keywords: Molasses, Spice, Spice Cookies, Holiday Cookies

Glazed Molasses Spice Cookies

Craving more holiday cookies?

Chocolate Toffee Slice and Bake Cookies
Red Velvet Crinkle Cookies
Chocolate Dulce de Leche Sandwich Cookies

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