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Iced Molasses Cookies

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Iced Molasses Cookies
  • Prep Time 55 min
  • Total Time 1 hr 15 min
  • Servings 36
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A powdered sugar icing imparts a bit of sweetness to pleasantly spiced cookies.

Ingredients

Cookies

1/2
cup packed brown sugar
1/4
cup shortening
1/2
cup molasses
2
eggs
3 1/2
cups Original Bisquick™ mix
1
teaspoon ground ginger
1
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1/8
teaspoon ground cloves

Icing

1
cup powdered sugar
1
tablespoon plus 1 teaspoon milk
1/4
teaspoon vanilla

Directions

  • 1 Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, beat brown sugar, shortening and molasses with electric mixer on medium speed until well blended. Beat in eggs. Stir in remaining cookie ingredients until well blended. (Dough will be sticky.)
  • 2 Drop dough by rounded teaspoonfuls about 1 inch apart onto cookie sheets.
  • 3 Bake 7 to 9 minutes or until light golden brown. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • 4 In small bowl, mix icing ingredients until smooth. Drizzle icing over cookies.
Tips  

You can choose how strong you want the molasses flavor of these cookies to be. Look for the lighter-colored mild-flavor molasses or the darker full-flavor molasses in the baking aisle of your grocery store.

If the icing is too thick to drizzle, stir in additional milk, 1/2 teaspoon at a time, until easy to drizzle.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
120
(
Calories from Fat
40
)
Daily Value
Total Fat
4 1/2g
7%
(
Saturated Fat
1 1/2g
6%
,
Trans Fat
1g
)
Cholesterol
10mg
4%
Sodium
150mg
6%
Potassium
95mg
3%
Total Carbohydrate
18g
6%
(
Dietary Fiber
0g
0%
,
Sugars
9g
)
Protein
1g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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