Lemon Iced Molasses Cookies Recipe
Cost per serving $0.38 view details
- 3 Cups All Purpose Flour
- 2 Tsp. Baking Soda
- 1 Tsp. Ground Cinnamon
- 1/2 Tsp. Ground Ginger
- 1/4 Tsp. Ground Nutmeg
- 1 Cup Granulated Sugar
- 3/4 Cup Unsalted Butter, Softened
- 2 Large Eggs
- 1/4 Cup Molasses
- 3/4 Cup Sugar in the Raw (Coarse Cane Sugar) or Granulated White Sugar
- 1 1/2 Tsp. Ground Cinnamon
- 3 Cups Powdered Sugar
- 1/4 Cup Plus 2 Tbsp. Fresh Lemon Juice
- 1 Tbsp. Unsalted Butter, Softened
Mix together flour, baking soda, cinnamon, ginger, and nutmeg.
Beat together sugar and butter at medium speed until light and fluffy. Beat in egg and molasses.
At low speed, beat flour mixture into butter mixture, 1/2 cup at a time, until a soft dough forms. Chill for 4 hours.
Preheat oven to 350°F. Mix together granulated sugar and cinnamon.
Pinch off pieces of dough; roll each piece into a 1-Inch ball. I use a #100 (3/8 Oz.) ice cream scoop. Roll each ball in cinnamon-sugar mixture. Place cookies, 2 inches apart, on 2 ungreased cookie sheets. Using a flat-bottom glass dipped in sugar mixture, flatten each ball until 1/2-Inch thick.
Bake cookies until set and just browned, 10 - 12 minutes. Transfer baking sheets to wire racks to cool slightly. Transfer cookies to racks to cool completely.
Mix together powdered sugar, lemon juice, and butter.
Spread icing evenly over tops of cookies. Let stand until set.
Don't skimp on chilling time. It is important, for ease of handling and texture, to allow the cookie dough to chill thoroughly before baking.
You can easily replace the AP flour with Gluten Free Flour. Adjust the GF measure to 2 1/2 cups, add more if needed. Dough should be firm, yet soft/dough like.
Yield: 3 1/2 Dozen
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|Amount Per Serving||%DV|
|Serving Size 96g|
|Recipe makes 18 servings|
|Calories from Fat 85||25%|
|Total Fat 9.63g||12%|
|Saturated Fat 5.76g||23%|
|Trans Fat 0.0g|
|Total Carbs 61.53g||16%|
|Dietary Fiber 0.8g||3%|