Molasses Cut Out Cookies with Easy Flood Icing
Soft, buttery Molasses Cut Out Cookies with mellow brown-sugar flavor and a smooth, flood-style icing that needs no egg whites or mixer. These cookies hold their shape, roll out easily, bake evenly, and taste delicious plain or decorated.
Equipment
- large baking sheets (2+)
- parchment paper
- Cookie cutters
- Impression cookie cutters optional
Ingredients
Molasses cookies
- 1 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1 large egg room temperature
- 1 tablespoon molasses
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups bread flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine grain sea salt
Easy flood icing
- 4 cups confectioners’ sugar
- 1/4 cup light corn syrup
- 1 teaspoon clear extract such as almond, lemon, or orange
- 1/4 cup water plus more for thinning
- Gel food color
Instructions
Make the cookies
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until fluffy, about 5 minutes.
- Beat in the egg, honey, molasses, and vanilla extract.
- In a separate large mixing bowl, combine both flours, the baking soda, cinnamon, and salt. Whisk to combine. On low speed, gradually beat the dry mixture into the creamed butter mixture.
- Turn the dough out onto a work surface and divide in half. Form each portion into a disk then wrap in plastic wrap. Refrigerate for 1 hour.
- Preheat the oven to 350F. Line two or more baking sheets with parchment paper.
- Roll each portion of dough on a lightly floured surface to about 1/4” thickness. Cut with floured cookie cutters (2”-3.5”). Place cut outs on the prepared baking sheets. Chill cut-outs for 15 minutes so they hold their shape during baking.
- Bake for 9-11 minutes, or until the edges are browned and the tops of the cookies are no longer shiny. Let cool on the pans 2 minutes. Transfer to wire cooling racks to cool completely before icing.
For the easy flood icing
- Sift the confectioners’ sugar into a large mixing bowl. Add the corn syrup, clear extract, and 1 tablespoon of water; whisk to combine. Whisk in the remaining water 1 tablespoon at a time. The mixture should be smooth and thick, and it should fall in a ribbon from the whisk back into the bowl. The ribbons that fall back into the bowl should disappear by the count of 10. If it’s too thick, whisk in additional water 1 teaspoon at a time until the correct consistency is achieved. Cover the bowl with a damp towel so the icing doesn’t dry out.
- Divide the icing between bowls and tint with gel food color as desired. Transfer to disposable piping bags with a tiny hole snipped in the end. Or use zip-top bags with one corner snipped.
- Pipe the icing onto the cookies, decorate with sprinkles or sanding sugar if using, and let stand until set, about 30 minutes to 1 hour.
Notes
Use both all-purpose and bread flour for perfect structure.
This recipe uses a blend of flours so the cookies stay soft while still holding clean, sharp edges. The extra protein in bread flour adds strength, and the all-purpose flour keeps the texture tender instead of tough. This dough is ideal for impression style cookie cutters. Chill the cut-outs before baking.
Placing the shaped cookies in the fridge for 15 minutes helps them keep their shape in the oven. This is especially helpful for detailed shapes or impression-style cutters. Icing sets, but stays soft.
This icing dries firm enough for stacking, packaging, and even shipping in care packages - but it never gets rock-hard like traditional stiff royal icing. It stays smooth, soft, and delicious.
This recipe uses a blend of flours so the cookies stay soft while still holding clean, sharp edges. The extra protein in bread flour adds strength, and the all-purpose flour keeps the texture tender instead of tough. This dough is ideal for impression style cookie cutters. Chill the cut-outs before baking.
Placing the shaped cookies in the fridge for 15 minutes helps them keep their shape in the oven. This is especially helpful for detailed shapes or impression-style cutters. Icing sets, but stays soft.
This icing dries firm enough for stacking, packaging, and even shipping in care packages - but it never gets rock-hard like traditional stiff royal icing. It stays smooth, soft, and delicious.
Tried this recipe?Let us know how it was!