Do you like cookies that just melt in your mouth? The Frosted Molasses Cookies have a wonderful molasses flavor and they can frosted and decorated for whatever season it is.
These cookies are Jessica’s favorites. She came over to take some pictures so I sent some home with her. (Note from Jess: That container lasted about two seconds before it was empty. YUM!)
Make sure you get a mild flavored unsulphured baking molasses to use in the cookies. One time I didn’t have any baking molasses and I used golden table syrup. It just didn’t taste right.
A great recipe!
These cookies melt in your mouth. Dress them up with colored sprinkles!
- 1/2 cup softened butter
- 1/2 cup brown sugar, packed
- 1/2 cup baking molasses
- 1/2 teaspoon vanilla
- 2 1/4 cup flour
- 1 1/2 teaspoon ginger
- 1 1/2 teaspoon Cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon all spice
- 1/2 cup buttermilk
- 2 tablespoons shortening
- 2 tablespoons soft butter
- 1/4 teaspoon vanilla
- 1 1/4 cup 10 X sugar
- 1/4 teaspoon ginger
- 2 tablespoons milk
- In a large bowl, cream together butter and sugar.
- Beat in egg, molasses and vanilla until smooth .
- Combine all the dry ingredients.
- Add the dry ingredients to creamed mixture alternately with the buttermilk.
- Drop by teaspoonful onto a parchment lined cookie sheet and bake for 7-9 minutes at 375.
- To make frosting, mix shortening and butter together.
- Beat in vanilla.
- Gradually beat in the 10 X sugar and ginger.
- Add milk and mix until smooth.
- Spread over cooled cookies.
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Sharon is a co-founder here at The PinterTest Kitchen. She works part-time at a local winery and is also very involved in running her husband’s wrought iron business.