Ginger Molasses Cookies with Lemon Icing

Soft Ginger Molasses Cookies with Lemon Icing


  • 3/4 cup unsalted butter, softened to room temperature
  • 1 3/4 cups granulated sugar, plus extra for rolling the cookies
  • 2 eggs
  • 1/2 cup molasses
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons vanilla
  • 3 3/4 cups, plus 2 tablespoons, all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1 teaspoon salt


  • 2 - 3 cups powdered sugar
  • 1 tablespoon meringue powder
  • juice and zest of 2 small lemons (about 4-5 tablespoons)


In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for about 4-5 minutes, until light and fluffy.  Scrape the bowl down and beat in the eggs, molasses, vinegar and vanilla.  In a separate bowl, combine the remaining dry ingredients.  With the mixer on low, gradually add the dry ingredients, mixing just until combined.  Cover the dough and refrigerate for several hours, or overnight.

Preheat the oven to 350 and line a baking sheet with parchment paper.  Use a small cookie scoop to portion out the dough; roll each portion into a ball between your hands, and coat in granulated sugar.  Place the cookie dough balls 3 inches apart on the baking sheet and flatten slightly with your hand.

Bake the cookies for 8 minutes only for soft cookies, then cool on the pan for several minutes before carefully transferring to a wire rack.



While the cookies cool, beat all the icing ingredients with a handheld mixer for about 5 minutes, until the icing is smooth, fluffy and creamy.  Add more powdered sugar or lemon juice to reach the right consistency; it should be a very thick drizzling consistency, so that you can spoon it onto the warm cookies, immediately spread it out with a knife, and it will not run off the edges.  It will dry and harden quickly, so work quickly as you ice each cookie.  As the icing dries, the surface will dry to a nice sheen.

Let the icing set for about an hour before storing the cookies in an airtight container.  Cookies will stay soft for many days to come.

Yields about 3 1/2 - 4 dozen cookies

Recipe from Curly Girl Kitchen