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Friday, October 26, 2012

Iced Molasses Cookies

When I was a kid, my favorite packaged cookie was Mother's Iced Molasses cookies. Well, the good ole' days are gone. Mother's cookies aren't around anymore. What to do? Make my own! With the holidays approaching fast, I wanted to share this recipe with you. It is a must have during the Christmas Cookie Season! Warning: Hide them from the husband or there won't be any left for anyone else. 

Gluten-Free Iced Molasses Cookies
3/4 cup (1 1/2 sticks) butter, softened
1 cup sugar
4 tsp  molasses
1 egg
2 tsp baking soda
1 3/4 cups gluten-free better batter flour
1 tsp cinnamon
1 tsp cloves
1/4 tsp ginger
1/8 tsp of salt
For the glaze:
1 cup powdered sugar
12 tsp vanilla extract
2 TBSP milk

Preheat your oven to 350ºF and line two cookies sheets with parchment paper.
Cream together the butter and sugar. Mix for 1 minute. 
Add the rest of the cookie ingredients and mix until combined.
Using an cookie scoop or a large spoon scoop mounds of dough and form into a ball about the size of a golf ball. Place on prepared baking sheets leaving a couple inches of space between each.
Bake for 15 minutes. Allow to cool completely before icing. Prepare icing while the cookies cool.
To prepare the Icing:
In a small bowl, whisk the powdered sugar and vanilla together with enough milk to form a thick frosting.use a small spoon or garnish tube to drizzle the icing over each cookie.
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