Iced Molasses Cookies

I love a good soft molasses cookie.  There is a coffee shop in the Seattle area that sells a mean molasses cookie, I treat myself to one every once in awhile.  It is best if I don’t make a batch at home because I run the risk of a sugar coma.  We will see how I do this time.

Molasses Cookies:
3/4 cup butter, softened
3/4 cup brown sugar
1 large egg
1/2 cup molasses
2½ cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp salt
sugar to roll dough

In large bowl with electric mixer, cream butter and sugar.  Beat in egg and molasses.   In another bowl, combine flour, salt, baking soda, and spices. Stir into creamed mixture until blended.  Chill for 1 hour.  Heat oven to 350°.  Scoop dough into balls about 1½” in diameter, roll in sugar and place on lightly greased or silpat lined baking sheet, leaving 2″ between cookies. Bake 8 to 12 minutes, until cookies have cracks and center is set, do not over bake.  Cool on pan for 2 minutes then move to cooling rack to cool completely.

White Icing:
1 Tbl butter, melted
1 cup powdered sugar
2 tsp milk
4 tsp light corn syrup

Stir butter, sugar, and milk together until smooth, then add corn syrup.  If mixture is too thick, add more corn syrup until it is easily spreadable, but not too thin.  Spread thin layer of icing over each cookie.  Let cookies sit until icing sets up.  Makes about 30 cookies.

One Year Ago:  Pumpkin Sweet Rolls  

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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