Easy recipe for chewy molasses cookies with icing, flavored with warm spices like ginger, cinnamon, and nutmeg. These soft, spiced cookies are perfect for holiday baking, homemade treats, or pairing with a hot beverage. The vanilla icing adds a sweet, creamy topping. Homemade cookies recipe, soft molasses cookies, iced spice cookies, quick cookie recipe.

Ingredients

For the Cookies

2 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¾ cup butter, softened
1 cup packed light brown sugar
⅓ cup unsulphured mild-flavor molasses
1 egg

For the Icing

1 ½ cups powdered sugar
½ teaspoon vanilla
2 ½ to 3 tablespoons milk, as needed

Instructions

1. Prepare the Cookie Dough

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, salt, nutmeg, and cloves. Set aside.
In a large bowl, beat the butter and brown sugar on medium speed for about 1 minute, until creamy. Add the molasses and continue to beat until combined, scraping the sides as needed.
Beat in the egg until fully incorporated.
Gradually mix in the flour mixture, a little at a time, just until combined. Cover and chill the dough for about 1 hour or until easy to handle.

2. Shape and Bake

Preheat oven to 325°F (163°C) and line a cookie sheet with parchment paper.
Using a small cookie scoop, form 1-inch balls of dough. Place them about 2 inches apart on the prepared cookie sheet. Flatten slightly with your palm or the bottom of a glass.
Bake for 12–14 minutes, until the edges are set but centers are still soft. Avoid overbaking.
Cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

3. Prepare the Icing

In a small bowl, combine powdered sugar, vanilla, and 1 tablespoon of milk. Stir until smooth.
Add additional milk, 1 teaspoon at a time, until the icing is pourable but still holds its shape.

4. Ice the Cookies

Once cookies are completely cooled, spoon or drizzle icing over each cookie.
Spread gently with the back of a spoon and let set for at least 1 hour before storing.

Why You’ll Love This Recipe

These molasses cookies are soft, chewy, and packed with warm spices, making them perfect for the holiday season or any cozy day. The sweet vanilla icing adds a beautiful finishing touch and pairs perfectly with the rich molasses flavor.

Tips

Chill the dough to make shaping easier and prevent spreading during baking.
Don’t overbake; the cookies will firm up as they cool.
Use parchment paper or a silicone baking mat to prevent sticking.
For uniform cookies, use a small cookie scoop.

Variations and Substitutions

Spices: Adjust ginger, cinnamon, nutmeg, or cloves to taste.
Molasses: Use dark molasses for a stronger flavor.
Icing: Substitute milk with cream or a dairy-free alternative.
Sugar: Swap brown sugar for coconut sugar for a slightly different flavor.

FAQs

Can I make these cookies ahead?
Yes. Store baked cookies in an airtight container for up to 5 days. The icing should be added just before serving if you want it fresh.

Can I freeze the dough?
Yes. Shape the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 extra minutes.

Can I skip the icing?
Absolutely. The cookies are delicious on their own without icing.

Serving

Serve these chewy molasses cookies with a cup of tea, coffee, or hot cocoa. Perfect for dessert, snacks, or holiday gift boxes.

Suggestions

Decorate the icing with sprinkles for festive occasions.
Use them as a base for cookie sandwiches with chocolate or cream filling.
Pair with a warm gingerbread latte for a complete seasonal treat.