Remember these babies? Mothers Iced Molasses Cookies? They were my favorite. I don’t know why they stopped making them, I guess they weren’t a big seller. I sure loved them though, and I set out to duplicate them today.
I used parts of a few different recipes, including my own Frosted Molasses Cookie bars, and I came up with a winner. I mean, these are EXACTLY like the ones Mothers used to make.
I was very pleased with myself. The cookies were soft, chewy, dense, and not too spicy. The icing was nice, and it hardened up really well and didn’t get all messed up when I put the cookies on top of one another.
I will probably make them again and throw them in with my Christmas cookie goodie baskets- decorated with some pretty red and green sprinkles.
1 cup butter, softened
1 cup brown sugar, packed
1 cup molasses
1 teaspoon vanilla
4 1/2 cups all-purpose flour
2 teaspoons ground cloves
1 tablespoon + 1 teaspoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 cup Greek yogurt (I used plain, vanilla would work nicely too.)
For the icing:
1/4 cup vegetable shortening
1/4 cup butter, softened
1/2 teaspoon vanilla
2 cups confectioners’ sugar
4 teaspoons milk
Preheat the oven to 375 degrees.
In a large mixing bowl, cream the butter and brown sugar.
Beat in eggs, molasses, and vanilla. Combine the flour, cloves, cinnamon, baking soda, and salt. Mix until just combined. Add to creamed mixture.
Add in the Greek yogurt and mix until just combined.
Drop by tablespoonfuls 2-inches apart on a baking sheet lined with parchment paper. If you want the cookies to be flat, flatten the tops a bit using a wet spoon. (Just dropping them on by the spoonful will give you a very craggy cookie.)
Bake for 7-9 minutes or until set.
Remove and cool on wire racks.
For icing, in a small mixing bowl, cream shortening and butter.
Beat in vanilla.
Gradually beat in confectioners’ sugar.
Add milk; beat until creamy. Spread over cookies and let them set.