Lemon Ginger Molasses Cookies
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
This recipe for Lemon Ginger Molasses Cookies makes a thin, soft, and chewy ginger molasses cookie. It gets even better when it's topped with lemon icing for a warm, cozy, and light cookie all wrapped up into one!
If you love gingerbread cookies as much as I do, be sure to check out some of my other favorites like my classic Frosted Gingerbread Cookies, Gingerbread Florentines, or my Gingerbread Biscotti.
Table of Contents
What are molasses cookies?
Molasses cookies are any cookies mad with the addition of molasses and usually spices. 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. 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.
This recipe for Lemon Ginger Molasses Cookies is a take on classic gingerbread! I'm obsessed with gingerbread, to say the least, and I think it should be a year round cookie and not only reserved for the holidays. These soft and chewy cookies are a little heavier on the ginger than my traditional Frosted Gingerbread Cookies. But, they are insanely good! That's what makes these Lemon Ginger Molasses Cookies so special. They have all the vibes of gingerbread, but a light and zesty icing that makes them delicious all year round!
Why You'll Love This Recipe
Soft & Chewy: This recipe creates a soft and chewy molasses cookie that will just melt in your mouth!
Sweet & Spicy: I love the combination of sweet lemon icing with the slightly spicy cookie dough. This juxtaposition of flavors is a match made in heaven!
Rich Molasses Flavor: These have a rich molasses flavor because I use light brown sugar as well as molasses.
Ingredients
Homemade Organic Light Brown Sugar
Wholesome Organic Blackstrap Molasses
Frontier Co-Op Organic Korintje Cinnamon
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Florida Crystals Organic Powdered Sugar
Organic Valley Heavy Whipping Cream
Frontier Co-Op Organic Lemon Flavor
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
Step 2
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.
Step 3
Using your hands, form the dough into 24 balls and place on the prepared baking sheets spacing at least 1-inch apart.
Step 4
Bake for 10 to 12 minutes or until set and dry. Allow to cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 5
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.
How to Store
- Make sure you allow the cookies to cool completely before adding icing, frosting, or glaze on top. Icing is made up of powdered 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 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!
- Once the cookies have set, then you can stack or package them. I still recommend putting a small piece of parchment paper in between each one so they can easily be removed one by one.
- Make sure to then store in an airtight container like a tupperware or zip bag in the fridge because of the cream cheese icing.
FAQ's
Yes, feel free to use a cookie scoop if you're more comfortable with that. Just be sure to get the right amount of cookies and the right size.
Yes, you can if you prefer!
Be sure to store in an airtight container in the fridge because these have a cream cheese icing. But, look at the storage instructions above for more details as cookies with icing on top require much more attention!
Craving More?
Lemon Ginger Molasses Cookies
Ingredients
Dough
- 170 grams salted butter (softened)
- 113 grams cane sugar
- 113 grams light brown sugar (packed)
- 85 grams blackstrap Molasses
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 2 large eggs
- 340 grams all purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
Icing
- 284 grams powdered sugar (sifted)
- 28 grams salted butter (softened)
- 28 grams cream cheese
- 2 tablespoons heavy whipping cream
- ¼ teaspoon lemon flavor
Instructions
- 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.
Notes
Nutrition
Join Our Organic Community
Leave a Comment