Do you call them Ginger Molasses Cookies, Gingerbread Cookies, or just Molasses Cookies? No matter what you call them, these cookies are all pretty similar in flavor profile, baking style, and texture. They are a cookie made with both sugar and either light brown sugar or dark brown sugar, they have molasses and spices, and they’re soft and chewy. So today I am sharing what I am calling a Lemon Ginger Molasses Cookie recipe!
These soft and chewy cookies are a little heavier on the ginger than my traditional gingerbread cookies (which you can find that recipe in my book, Cookies for Everyone). But, today I am sharing these Lemon Ginger Molasses Cookies – a soft and chewy ginger and spice cookie. In addition to ginger, I also add in my other favorite spices – cinnamon and cloves. And I topped these with a lemon cream cheese frosting, which compliments the ginger and spice so well.
I absolutely love cookies with glaze or icing on top. They are my favorite of all time! But, they can be a bitch to deal with because of the icing or glaze on top. So, I am going to share with you my tips for making this type of cookie and also storing them properly.
Tips for Making the Best Cookies with Icing on Top
- Make sure you allow the cookies to cool completely before adding icing, frosting, or glaze on top. Icing is made up of powdered sugar sugar and either butter, milk, water, or heavy cream – all of which can melt when added to a hot cookie. So it’s important to make sure to allow cookies to cool completely before adding icing on top. If you are struggling with the waiting, then pop the tray in the freezer!
- Once cookies are frosted then make sure that they can set properly before stacking them. This is super important, as the icing has to set completely. Otherwise, if you stack these cookies in a cookie jar, Tupperware or even in a zip bag, they will just stick together completely. My trick for this is placing all the cookies on a baking sheet, and I put the entire baking sheet in the freezer and leave them there overnight. This allows the icing to set, and the cookies are in an airtight freezer so they won’t dry out.
- If you live in a humid climate you can most likely leave the tray of cookies to set on the counter overnight. Because these are soft and chewy cookies, a humid climate shouldn’t alter the consistency. But, if you live in a dry climate, don’t leave these cookies out unless they are covered of they will become rock hard. In Mammoth, this happens in just a few hours! If you can’t fit your cookie sheet in the freezer, you can alternatively wrap the entire tray with plastic wrap. Foil will not work, as it’s not airtight. Only plastic wrap will work, and make sure it is sealed very well! The trick for doing that is wipe the bottom of the tray with a warm rag, then immediately add the plastic wrap over the top. You’ll have to do 2 pieces on each half of the tray. The plastic wrap will stick to the warm tray, hence why wiping it with a warm rag and then immediately covering helps this stay airtight!
- Once the cookies have set, then you can stack or package them. If you are in a very warm area, they may even stick together after the cookies have set. So, you can also store these in the fridge or freezer. After I freeze the tray, the next day I put all the cookies in a Tupperware and leave the Tupperware in the freezer. This way, the cookies stay good for a long time, and I can pull out a couple when I want to eat them. They do not take long to thaw at all! Just leave them out on the counter for 10 to 15 minutes and you’ll have a delicious cookie. I even have a Tupperware in my freezer now!
Lemon Ginger Molasses Cookies
Makes 24 cookies
3/4 cup (170 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) organic packed light brown sugar
85 grams organic blackstrap Molasses
1 teaspoon organic ginger
1/2 teaspoon organic cinnamon
1/2 teaspoon organic cloves
2 organic large eggs
340 grams (2 1/2 cups plus 3 tablespoons) organic all purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
284 grams (2 cups) organic powdered sugar, sifted
2 tablespoons (28 grams) organic salted butter, softened
28 grams (1 ounce) organic cream cheese
2 tablespoons organic heavy whipping cream
1/4 teaspoon organic lemon flavor
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and light brown sugar. Mix on low until combined and there are no chunks of butter.
Add the molasses, ginger, cinnamon, and cloves and mix on low until combined. Scrape down the sides of the bowl and mix again until combined. Add the eggs, flour, sea salt and baking soda in that order and mix on low until combined.
Using your hands, form the dough into 24 balls and place on the prepared baking sheets spacing at least 1-inch apart.
Bake for 10 to 12 minutes or until set and dry. Allow to cool completely on the cookie sheets.
To make the Icing: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, cream cheese, heavy whipping cream, and lemon flavor. Mix on low until combined and then speed mixer up to high for 1 minute or until light and fluffy.
Using a butter knife, spread icing on top of each cookie. Store in an airtight container in the fridge for up to 1 week.
Gluten Free — Replace the all purpose flour with 354 grams (2 1/4 cups plus 1 teaspoon) organic gluten free flour blend.
High Altitude — Bake at 375°F for 8 to 10 minutes or until set and dry.