cookies with icing

The best old-fashioned iced molasses cookies!  This homemade cookie recipe bakes up so soft and chewy and is glazed with a sweet icing.

Iced Molasses Cookies

rolled oats (80 grams)

all-purpose flour (188 grams)

baking soda

salt

cinnamon

ginger

cloves

unsalted butter, room temperature (170 grams)

brown sugar (100 grams)

sugar (50 grams)

egg, room temperature

¼ cup unsulphured molasses (60 milliliters/70 grams)

vanilla extract

confectioners’ sugar (120 grams)

milk

Start by placing the old-fashioned rolled oats (1...

Start by placing the old-fashioned rolled oats (1 cup/80g) into a food processor or high speed blender and pulse until they have a variety of texture; mostly oat flour, but some pieces of chopped oats as well.

Then in a large bowl whisk together the...

Then in a large bowl whisk together the pulsed oats, flour (1 ½ cups/188g), baking soda (1 ½ teaspoons), kosher salt (½ teaspoon), ground cinnamon (1 ½ teaspoons), ground ginger (1 teaspoon) and ground cloves (½ teaspoon).  Set aside.

In the bowl of a stand mixer with...

In the bowl of a stand mixer with the paddle attachment or with a hand held mixer, cream together the unsalted butter (¾ cup/170g), dark brown sugar (½ cup/100g) and granulated sugar (¼ cup/50g) on medium speed (speed 6 on a KitchenAid mixer) for 2 minutes.  Scrape up and down the bowl and add in the egg (1 large), molasses (¼ cup/60mL/70g) and vanilla (2 teaspoons) and beat on medium until combined, about 1 minute.  Scrape the bowl if needed until combined.

Add the dry ingredients in two additions on...

Add the dry ingredients in two additions on low speed, mixing until just combined.  The dough will be thick and sticky.  Cover and chill in the refrigerator for at least 1 hour (can chill for up to 2 days).  If chilled for longer than 1 hour, allow it to sit on the counter for 20 -30 minutes or the dough will be too hard.

Preheat the oven to 350°F and line baking...

Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats.

Scoop the cookie dough, about 2 tablespoons of...

Scoop the cookie dough, about 2 tablespoons of dough per cookie and place 2-3 inches apart on the prepared baking sheets.  Bake for 10-14 minutes, until the edges are set.  The middles may look slightly underdone.

Remove the cookies from the oven and allow...

Remove the cookies from the oven and allow the cookies to rest on the baking sheets for 5 minutes before moving to a wire cooling rack to cool completely.

Once the cookies are cool, make the icing....

Once the cookies are cool, make the icing.  Place the confectioners’ sugar (1 cup/120g) in a small to medium size bowl.  Add the vanilla extract and 1 tablespoon of milk.  Use a spoon to mix until combined, but it will not truly be a glaze yet as there isn’t enough liquid (see photo in the post if you need a visual).  Add only enough extra milk (I do ½ teaspoon at a time) until you have a very thick icing.

Very lightly dip the top of the cookie...

Very lightly dip the top of the cookie into the icing.  If you drop the cookie in, you will likely break it taking it out.  If you would rather, you can lightly spread the icing on the cookies as well.  The icing sets after a few hours.

Christmas Lofthouse Cookies are the cutest cookies you’ll make this holiday season! My Copycat Lofthouse Cookies are soft, fluffy, and slightly cakey - and taste SO much better than the storebought variety. Quick and easy recipe made with simple ingredients.

Christmas Lofthouse Cookies

¾ cups (350 grams) all-purpose flour

(33 grams) cornstarch

baking powder

fine sea salt

(113 grams) unsalted butter, (at cool room temperature)

(200 grams) granulated sugar

egg, (at room temperature)

(75 grams) sour cream, (at room temperature)

almond extract, (optional but highly recommended)

+ 2 tablespoons (266 grams) powdered sugar, (sifted)

(113 grams) unsalted butter, (at a cool room temperature)

(30 grams) heavy or whipping cream

Gel food coloring, (if desired)

Sprinkles, (if desired)

Preheat the oven to 350°F. Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. On low speed, add the egg, sour cream, vanilla, and almond extract (if using). Turn the speed to medium and beat until the mixture is thicker (will look slightly curdled), about 2 minutes. Scrape down the bowl again. On low speed, gradually add the flour mixture, beating until just combined.

Using a medium spring-loaded scoop (1 ½ tablespoons), drop balls of cookie dough onto prepared sheets in four rows of three. Roll each ball until smooth, then flatten them to ¼-inch thick with the palm of your hand. If the dough is too sticky, dampen your hands slightly as needed.

Bake until the cookies appear dry on the top but still pale at the edges, about 11 minutes.

Place on a wire rack to cool completely.

Make the cookie dough:

In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and butter. Mix on low speed until smooth and then increase the speed to medium and beat for another 3 minutes.

Add the salt, vanilla, and cream and beat on medium speed for 1 minute, adding more cream if needed. Add the food color, if using.

Frost each cookie with a heaping tablespoon of frosting. Use the back of a spoon or an offset spatula to spread it evenly. If you’d like to add sprinkles, do so right after frosting each cookie, as the frosting can set quickly. Allow the cookies to sit for about 4 hours or until the frosting is firm. This time may vary depending on your kitchen’s humidity.

Store at room temperature in an airtight container for up to six days or up to six weeks in the freezer. Thaw in fridge overnight, then let come to room temperature before serving. Note that coloring of sprinkles may bleed when frozen and thawed.

Make the frosting:

Espresso Martini Cookies are Happy Hour in cookie form! A rich chocolate espresso cookie base is studded with gooey chocolate chips and topped with a delicious coffee liqueur glaze. Quick and easy to make and ready in just 45 minutes!

Espresso Martini Cookies

(85 grams) bittersweet chocolate, (chopped)

(156 grams) all-purpose flour

(28 grams) Dutch-process cocoa powder

espresso

(100 grams) granulated sugar

(100 grams) light brown sugar

egg yolk, (at room temperature)

(170 grams) semisweet chocolate chips

(125 grams) powdered sugar, (sifted)

Preheat the oven to 350ºF. Line baking sheets with parchment paper.

In a microwave-safe bowl, microwave chocolate in 20-second bursts until melted, stirring between each burst. Set aside to cool until just warm (about 80°F).

In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.

In a large bowl, use an electric mixer on medium-high speed to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add in the cooled, melted chocolate and beat until combined. Add the egg, egg yolk, and vanilla extract and beat until completely smooth and combined. Scrape down the sides and bottom of the bowl as needed. Slowly beat in the flour mixture. Fold in the chocolate chips with a rubber spatula. Dough will be sticky.

Using a medium spring-loaded scoop, drop 1 1/2-tablespoon balls of dough onto prepared baking sheets, spacing 2 inches apart. Wet your hands slightly, then roll each dough ball between your palms to smooth.

Bake for about 10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool completely.

In a small bowl, use a small whisk or a fork to combine the powdered sugar and coffee liqueur until a thick but pourable glaze forms. Place a sheet of parchment paper underneath the cooling racks to catch the glaze for easier clean-up. Drizzle glaze all over cooled cookies. Allow to set.

Store the cookies between layers of parchment paper in an airtight container at room temperature for up to 3 days.

Make the glaze:

Bite into soft sugar cookie nostalgia with these copycat Lofthouse Cookies. This super easy recipe replicates the texture of Lofthouse Cookies perfectly but offers SO much more flavor! Simple recipe made with ingredients you may already have on hand.

Lofthouse Cookies

Top 4 cookies with icing recipes from across the web

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Iced Molasses Cookies

Christmas Lofthouse Cookies

Espresso Martini Cookies

Lofthouse Cookies

Top 4 cookies with icing recipes from across the web

The most viewed cookies with icing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Iced Molasses Cookies

Christmas Lofthouse Cookies

Espresso Martini Cookies

Lofthouse Cookies

The most viewed cookies with icing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine