Soft Molasses Cookies

5 from 1 review

These molasses cookies are soft gingerbread drop style cookies. They are topped with a cream cheese frosting piped to be a gingerbread man!

Prep Time35

Cook Time13

Chilling Time30

Total Time1 18

Servings: large cookies

Calories: 342kcal

In a medium bowl, sift the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
2 1/2 cups All-purpose flour , 1 tsp Baking soda, 1 tsp Salt, 2 tsp Ground cinnamon, 2 tsp Ground ginger, 1/4 tsp Ground nutmeg
In a large bowl using a mixer, beat the butter, dark brown sugar, and sugar on high speed for 2 minutes. It will become pale and fluffy.
1 cup Unsalted butter, 1 cup Dark brown sugar, 1/2 cup White granulated sugar
Add the vanilla, egg, and molasses and mix on medium until combined. Add in the dry ingredients and mix on low until just combined.
1/4 cup Molasses, 1 Large egg, 1 tsp Pure vanilla extract
Use a large cookie scoop to scoop the dough. Place the sugar in a bowl big enough to roll the cookie dough balls in, roll each cookie dough ball in the sugar.
1/3 cup White granulated sugar
Prepare two cookie sheets with parchment paper. Place all cookie dough balls on a cookie sheet and cool in the fridge for 30 minutes.
Preheat the oven to 350℉. Keep the cookie dough in the fridge while it preheats. Bake one sheet at a time, keep the rest of the cookie dough in the fridge while the cookies bake.
Bake for 14-16 minutes until the edges are set. I use a large biscuit cutter to scoot the cookies to a perfect circle.
Let the cookies sit on the hot pan for 10 minutes before transferring to a cooling rack.

In a large bowl using a mixer, beat the butter on high speed for 2 minutes. Scrape the bowl. Add in the cream cheese and mix on high speed for 1 minute.
3/4 cup Unsalted butter, 4 oz Cream cheese
Add in the sifted powdered sugar and vanilla. Mix on low until combined and then mix on high until creamy.
2 1/2 cups Powdered sugar , 1 tsp Pure vanilla extract
Separate 1/4 of the frosting in a small bowl. The rest of the frosting, add brown gel food dye to color it brown. I used piping bags with Wilton tip 4 for the eyes and buttons and for the gingerbread men I used 1A. *If you make these into smaller cookies you will need smaller tips. ** See my video to see how I piped these.
Brown gel food dye

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread

High altitude baking- Add an extra 2 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.