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Chocolate Molasses Sugar Cookies

  • Author: Melissa Belanger
  • Prep Time: 2 hours
  • Cook Time: 12 minutes
  • Total Time: 2 hours 12 minutes
  • Yield: about 4 dozen cookies

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Ingredients

For the cookies:

  • 2 1/2 cups all-purpose flour, plus more for rolling
  • 1/2 cup cocoa powder
  • 3 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup butter-flavored vegetable shortening (or unsalted butter)
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1/2 cup molasses

For the frosting:

  • 2 cups sifted powdered sugar
  • 2 tablespoons + 2 teaspoons water
  • 4 1/2 teaspoons meringue powder
  • 1/2 teaspoon cream of tartar

Instructions

  1. In a medium bowl, whisk together the flour, cocoa, ginger, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda. Set aside.
  2. In a large bowl with an electric mixer, beat the butter and brown sugar at a medium speed until light and fluffy, about 2 minutes.
  3. Add the egg and molasses and beat until combined.
  4. In four increments, add the dry ingredients, beating until combined and scraping sides when needed.
  5. Divided dough into two sections and wrap with plastic wrap. Refrigerate for 1 hour.
  6. Preheat oven to 325˚ and line baking sheet with parchment paper.
  7. Roll dough to 1/4-inch thick and cut out shapes. Bake for 11 – 13 minutes.
  8. Remove cookies from oven and allow to cool on the pan for 2 minutes before transferring to a cooling rack.

For the frosting:

  1. In a large bowl with an electric mixer, beat the frosting ingredients at a medium speed until soft peaks have formed. Transfer to a piping bag and pipe frosting onto cookies as desired.


Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg
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