Ginger Molasses Cookies with Lemon Icing

(7)
"Soft and chewy ginger molasses cookies, with a sweet tart lemon icing. Perfect for holiday cookie exchanges!"
-- @curlygirlkitchen
Jump to Section
  • Recipe Card
Prep time 30mins
Cook time 8mins
Serves or Makes: 3 1/2 - 4 dozen

Recipe Card

For the Cookies

ingredients

  • 3/4 cup unsalted butter, at room temperature
  • 1 3/4 cups granulated sugar, plus extra for rolling
  • 2 large eggs
  • 1/2 cup molasses
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons vanilla extract
  • 3 3/4 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

To Make the Cookies

Method

  • Step 1

    In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for about 4-5 minutes, until light and fluffy. Scrape the bowl down and beat in the eggs, molasses, vinegar and vanilla. In a separate bowl, combine the remaining dry ingredients. With the mixer on low, gradually add the dry ingredients, mixing just until combined. Cover the dough and refrigerate for several hours, or overnight.

  • Step 2

    Preheat the oven to 350ºF and line a baking sheet with parchment paper. Use a small cookie scoop to portion out the dough; roll each portion into a ball between your hands, and coat in granulated sugar. Place the cookie dough balls 3 inches apart on the baking sheet and flatten slightly with your hand.

  • Step 3

    Bake the cookies for 8 minutes only for soft cookies, then cool on the pan for several minutes before carefully transferring to a wire rack.

For the Icing

ingredients

  • 2 1/2 cups powdered sugar
  • 1 tablespoon meringue powder
  • 2 small lemons, zested and juiced

To Make the Icing

  • Step 1

    Beat all ingredients with a handheld mixer for about 5 minutes, until the icing is smooth, fluffy and creamy. Add more powdered sugar or lemon juice to reach the right consistency; it should be a very thick drizzling consistency, so that you can spoon it onto the warm cookies, immediately spread it out with a knife, and it will not run off the edges. It will dry and harden quickly, so work quickly as you ice each cookie. As the icing dries, the surface will dry to a nice sheen.

  • Step 2

    Let the icing set for about an hour before storing the cookies in an airtight container. Cookies will stay soft for many days to come.

More from @curlygirlkitchen