This easy Pioneer Woman Molasses Cookies recipe is perfect for a quick and cozy treat. With warm spices, soft centers, and a hint of molasses, these cookies are simple to make with pantry staples. Top them with creamy vanilla icing for a festive touch, and enjoy a homemade dessert that’s as delicious as it is versatile!
Ingredients Needed
For the Cookies:
- 1 cup dark brown sugar
- 1 1/3 cups (2 sticks + 5 1/3 tablespoons) salted butter, at room temperature
- 1/4 cup molasses
- 1 large egg
- 2 1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- Pinch of kosher salt
- 1 cup granulated sugar (for coating)
For the Vanilla Icing:
- 1 2/3 cups powdered sugar
- 2 tablespoons whole milk
- 2 teaspoons vanilla bean paste
- Pinch of kosher salt
How To Make Molasses Cookies
- Preheat the oven and prepare pans: Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.
- Cream the wet ingredients: In a large bowl, use a hand mixer to cream together the brown sugar and butter until light and fluffy. Add the molasses and egg, mixing until fully combined.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture in three parts, mixing well after each addition.
- Shape the cookies: Use a 2-ounce cookie scoop to form dough balls. Roll each ball in granulated sugar to coat evenly and place them on the prepared baking sheets, leaving 2 inches between each.
- Chill the dough: Refrigerate the cookie dough balls for 10–15 minutes to help them hold their shape.
- Bake the cookies: Bake for 12–14 minutes, turning the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the icing: While the cookies cool, mix powdered sugar, milk, vanilla bean paste, and salt in a bowl until smooth.
- Decorate the cookies: Transfer the icing to a piping bag. Pipe snowflake designs or your favorite patterns onto the cooled cookies. Let the icing set for 30–45 minutes before serving.
Recipe Tips
- Use room-temperature butter: This helps the dough mix evenly, giving the cookies a soft and smooth texture.
- Chill the dough balls: Refrigerating the dough for 10–15 minutes prevents the cookies from spreading too much while baking.
- Roll evenly in sugar: Make sure the dough balls are fully coated in granulated sugar for a perfectly crisp outer layer.
- Measure ingredients precisely: Even small changes in the amount of molasses or spices can affect the taste and texture.
- Let cookies cool completely: Decorating warm cookies with icing can cause it to melt and lose the design.
How To Store Leftovers
- Refrigerate: Put leftovers molasses cookies in a container with a tight lid and keep them in the fridge for up to 1 week.
- Freeze: Place leftovers molasses cookies in a freezer bag or container. Use parchment paper between layers and freeze for up to 3 months. Let them thaw at room temperature for 1–2 hours before serving.
Nutrition Facts
Serving Size: 1 medium cookie (31g)
- Calories: 129
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 10mg
- Sodium: 115mg
- Potassium: 60mg
- Total Carbohydrate: 20g
- Dietary Fiber: 0g
- Sugars: 10g
- Protein: 1g
More Pioneer Woman Recipes:
Pioneer Woman Molasses Cookies
Description
This easy Pioneer Woman Molasses Cookies recipe is perfect for a quick and cozy treat. With warm spices, soft centers, and a hint of molasses, these cookies are simple to make with pantry staples. Top them with creamy vanilla icing for a festive touch, and enjoy a homemade dessert that’s as delicious as it is versatile!
Ingredients
For the Cookies:
For the Vanilla Icing:
Instructions
- Preheat the oven and prepare pans: Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.
- Cream the wet ingredients: In a large bowl, use a hand mixer to cream together the brown sugar and butter until light and fluffy. Add the molasses and egg, mixing until fully combined.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture in three parts, mixing well after each addition.
- Shape the cookies: Use a 2-ounce cookie scoop to form dough balls. Roll each ball in granulated sugar to coat evenly and place them on the prepared baking sheets, leaving 2 inches between each.
- Chill the dough: Refrigerate the cookie dough balls for 10–15 minutes to help them hold their shape.
- Bake the cookies: Bake for 12–14 minutes, turning the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the icing: While the cookies cool, mix powdered sugar, milk, vanilla bean paste, and salt in a bowl until smooth.
- Decorate the cookies: Transfer the icing to a piping bag. Pipe snowflake designs or your favorite patterns onto the cooled cookies. Let the icing set for 30–45 minutes before serving.
Notes
- Use room-temperature butter: This helps the dough mix evenly, giving the cookies a soft and smooth texture.
- Chill the dough balls: Refrigerating the dough for 10–15 minutes prevents the cookies from spreading too much while baking.
- Roll evenly in sugar: Make sure the dough balls are fully coated in granulated sugar for a perfectly crisp outer layer.
- Measure ingredients precisely: Even small changes in the amount of molasses or spices can affect the taste and texture.
- Let cookies cool completely: Decorating warm cookies with icing can cause it to melt and lose the design.
Pioneer Woman Molasses Cookies