These chewy molasses cookies are a holiday essential! These sweet cookies will fill your home with the best aroma. Each molasses cookie is topped with a homemade marshmallow frosting that is the perfect complement to this gingery cookie!
One of our Christmas traditions is to build a gingerbread house. At this stage of our lives, the kids do most of it, I just sort of sweep the floor around them.
While I know they enjoy putting the house together, I know that they all really look forward to December 26th when they can break it down and eat it.
I don’t know about you, but I personally think gingerbread houses are tasteless and or so hard, they are virtually inedible. My kids would disagree. They pick out all the candy and bite into house walls like it is nothing! I’m not quite sure how they haven’t broken any teeth yet.
Those houses are NOTHING like these molasses cookies! These cookies have the perfect chewy texture and molasses flavor!
What Do I Need To Make Molasses Cookies?
- Baking soda
- Ground cloves
- Cream cheese
- Marshmallow cream
- Powdered sugar
How To Make Molasses Cookies
STEP ONE – In a bowl, cream together shortening and sugar. Beat in molasses and eggs until combined.
STEP TWO -In a bowl, combine flour, baking soda, cinnamon, salt, ginger, and cloves. Carefully add dry ingredients to the shortening mixture. Stir until incorporated. Refrigerate for 1 hour or until easy to handle.
STEP THREE – Preheat oven to 375.
STEP FOUR – Roll dough into 1 inch balls and roll in sugar that has been placed in a bowl. Bake for 8-10 minutes. or until edges are set.
STEP FIVE – Allow cookies to cool on baking sheet for 2 minutes before removing to a cooling rack. Cool completely before frosting.
STEP SIX– For the frosting, place the cream cheese and the butter in a stand mixer bowl and beat until creamy. Beat in marshmallow cream. Slowly mix in powdered sugar one cup at a time. Stir in vanilla. Add in enough milk to get a spreadable consistency.
Can Molasses Cookies Be Frozen?
Freeze cooled and unfrosted cookies for up to 3 months (stored in an airtight container). Thaw the cookies in the fridge and store them at room temperature.
It is possible to freeze the frosted cookie as well. Allow the frosting to set on the cookies, then place the cookies in single layers in an airtight container. Place wax or parchment paper between each layer. Freeze frosted cookies for up to 2 months. Allow the cookies to thaw in the fridge. You may want to store them in the fridge if the frosting becomes too sticky.
Which Molasses Do I Use For Cookies?
I typically use the original molasses and not the blackstrap molasses. The original is most common and most readily available in grocery stores. Other types of molasses might be too strong.
Molasses Recipe Tips
A word about the texture, these cookies are not thick, puffy molasses cookies, they are thin, soft, and chewy.
You can omit the frosting if marshmallow isn’t your thing. Instead, roll the cookies in granulated sugar before baking.
Cream cheese frosting would also be wonderful with these cookies!
For the cookies
- 1 1/2 cup shortening
- 2 cups of sugar
- 1/2 cup molasses
- 2 eggs
- 4 cups flour
- 4 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon ginger
- 1/2 teaspoon ground cloves
- 3/4 cup sugar
For the frosting
- 2 tablespoons cream cheese
- 6 tablespoons butter
- 7 oz marshmallow cream
- 3 cups powdered sugar
- ½ teaspoon vanilla
- 2 tablespoons milk
- In a bowl, cream together shortening and sugar. Beat in molasses and eggs until combined.
- In a bowl, combine flour, baking soda, cinnamon, salt, ginger, and cloves. Carefully add dry ingredients to the shortening mixture. Stir until incorporated. Refrigerate for 1 hour or until easy to handle.
- Preheat oven to 375.
- Roll dough into 1 inch balls and arrange the cookies on a baking sheet. Bake for 8-10 minutes. or until edges are set.
- Allow cookies to cool on baking sheet for 2 minutes before removing to a cooling rack. Cool completely before frosting.
- Combine the cream cheese and butter in a mixing bowl and beat until creamy. Stir in marshmallow cream and the powdered sugar one cup at a time until incporated. Add vanilla and enough milk to get a spreadable consistency,
- Spread frosting over cooled cookies
Nutrition InformationYield 48 Serving Size 1
Amount Per Serving Calories 208Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 16mgSodium 171mgCarbohydrates 32gFiber 0gSugar 23gProtein 1g