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Iced Molasses Drops recipe

Thin and crisp, not too spicy, with a lightmolasses flavor. The vanilla icing gives the cookies a lovelyfinish.

Recipe: Iced Molasses Drops

1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup unsalted butter, softened
3/4 cup light brown sugar, firmly packed
3 tablespoon unsulphured molasses
1 large egg
1 tablespoon unsalted butter, melted
3/4 teaspoon vanilla extract
2 tablespoons milk
pinch of salt
1 cup sifted powdered sugar

  • Preheat the oven to 350°F (175°C),grease two baking sheets (or line with parchment baking paper).In a small bowl, stir or whisk together the flour, baking soda,salt and spices.
  • In a large bowl, cream the butter andbrown sugar. Gradually add the molasses, blending well aftereach addition. Add the egg and beat again. Gradually add theflour mixture, blending well after each addition.
  • Drop the dough by rounded teaspoons, 2inches apart onto prepared baking sheet. Use a flour dipped forkto flatten each drop slightly.
  • Bake for 10 to 12 minutes until the cookiesare a rich brown; do not let the edges burn. Transfer immediatelyto wire racks to cool.
  • Make the icing, if using: stir togetherthe melted butter, vanilla, milk and salt. Add the powdered sugarand beat until smooth. This icing sets quickly, so if you’renot going to use it immediately, cover it with plastic wrap presseddirectly onto the surface of the icing.
  • Top each cookie with about 1/2 teaspoonof icing and spread with a small spatula. Leave the iced cookieson waxed paper or wire racks until the icing is firm.

    Makes 3 1/2 dozen cookies.

    Molasses Drop Cookies

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  • Comments

    1 Comment


    Lucinda Scala Quinn, executive food director at Martha Stewart, shares her Italian great-grandmother’s recipe for molasses drops. These chewy bite-size cookies are flavored with cinnamon, ginger, and ground cloves, and flecked with candied orange peel.

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