Grandma's Frosted Molasses Cookies

30 servings Prep: 15 m Cook: 12 m Total: 50 m Intermediate
5.0/5 (1)
Grandma's Frosted Molasses Cookies
Great treat for little people and big people alike. This old-fashioned molasses cookie with lemon frosting reminds me of the classic Rock n Roll Planks. Soft, spiced with ginger, and topped with a sweet glaze—enjoy with a cup of fresh roasted coffee during the holiday season.

Ingredients

30 servings
  • 1/2 cup sugar
  • 1/2 cup softened butter
  • 1/2 cup molasses
  • 1/2 cup sour cream
  • 1.5 tsp baking soda
  • 1.5 tbsp white vinegar
  • 1 tsp ginger
  • 1/4 tsp salt
  • 2 eggs, beaten
  • 2 cups unbleached flour, sifted
  • 1 cup packed powdered sugar, sifted
  • 2 3/4 tbsp milk
  • 1 tsp butter
  • 1/2 tsp lemon extract
  • 1.5 tbsp milk, extra hot

Step-by-Step Instructions

  1. Preheat oven to 350 degrees. Cream 1/2 cup softened butter and sugar together. Add molasses and sour cream and mix well. Mix the soda with the vinegar separately and add it to the mix along with the ginger and salt.
  2. Stir in beaten eggs and then the sifted flour.
  3. Drop by rounded tablespoon onto greased cookie sheet 2 inches apart and bake for 10-12 minutes. Remove from pan and cool on wax paper. Finished cookie should be about 3 1/2 inches across.
  4. Beat the 2 3/4 tbsp milk and 1 tsp butter together. With a wooden spoon, beat powdered sugar with 1.5 tbsp hot milk and add the milk and butter mixture. Beat in lemon extract. If necessary, add additional hot milk until creamy and spreadable.
  5. Work quickly and frost immediately. If frosting begins to harden, beat in another drop of milk. Frost thinly and let cookies dry before stacking.

Common Problems and Solutions

Q: Why is my frosting too thick to spread?

A: Add extra hot milk a few drops at a time, beating well after each addition. The frosting needs to be worked quickly while still warm and fluid. If it hardens too much, it won't spread smoothly on the cookies.

Q: Why are my cookies hard instead of soft?

A: Don't overbake them—10-12 minutes is all they need. They should be just set when you remove them from the oven. Overbaking will make them crispy instead of soft and cake-like.

Q: Can I make the frosting ahead of time?

A: The frosting works best when made fresh and used immediately while still warm. It hardens as it cools, which makes it difficult to spread. Plan to make it right before you're ready to frost the cooled cookies.

Tips and Techniques

The vinegar and baking soda reaction creates a light, tender texture—mix them separately before adding to ensure they activate properly. Work quickly when frosting because the glaze sets fast; keep cookies on wax paper until the frosting is completely dry to prevent sticking.

Ingredient Substitutions

  • sour cream: plain yogurt or buttermilk
  • lemon extract: vanilla extract or almond extract
  • molasses: dark corn syrup or honey

Equipment Needed

  • Cookie sheet
  • Mixing bowls
  • Electric mixer or wooden spoon
  • Wax paper for cooling
  • Measuring cups and spoons

Historical Context

Molasses cookies have been a Southern staple since colonial times when molasses was more affordable than refined sugar. The soft, cake-like texture and spiced flavor made them a favorite treat, especially during the holidays when families would bake large batches for sharing.