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.
9 thoughts on “Iced Molasses Cookies”
A friend’s mom used to make these for us as kids! I haven’t had one in years! Thanks for posting – I’ll be baking some of these verrry soon 🙂
Hope you enjoy them, Erin! Thanks for visiting!
Do you know if these freeze well? I’d think the cookie itself might freeze well but the icing part may have to be done when the cookies defrost. What is your opinion or experience in this matter? Thanks! Love your site!
I haven’t tried freezing these, but I would imagine they would freeze very well. Like you said, I would not frost them until defrosting. Thank you for the nice comment and for visiting!
How many cookies does this recipe make?
Erik, depending on the size you make these, it should make about two dozen cookies. Happy Thanksgiving!
Me again, they’re coming out flat, any suggestions? Smell delicious though
Hmm, mine came out pretty thick without refrigerating them, but you could try stocking the dough in the fridge for a bit before baking and see if that helps. 🙂