Description
These soft and chewy ginger molasses oatmeal cookies are warmly spiced with cinnamon, ginger, nutmeg, and cloves, then finished with a smooth spiced icing.
Ingrédients
Scale
- 3/4 cup salted butter, softened to room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract or pure vanilla bean paste
- 1/4 cup molasses
- 1 1/2 cups plus 2 tbsp all-purpose flour
- 2 cups old-fashioned oats
- 3 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground nutmeg
- Pinch of ground cloves
- 1 tsp baking soda
- 1 1/2 cups powdered sugar
- 1/4 tsp pure vanilla extract
- 1 1/2–2 tbsp milk
- Dash of ground cinnamon and ground ginger
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat the softened butter with an electric mixer until smooth. Add the brown sugar and granulated sugar, and beat on medium speed for 2 to 3 minutes until light, fluffy, and well combined.
- Mix in the eggs one at a time, beating well after each addition. Pour in the molasses and vanilla extract, continuing to mix until the wet mixture is completely smooth and uniform.
- In a separate medium bowl, whisk together the flour, old-fashioned oats, cinnamon, ginger, nutmeg, cloves, and baking soda. Gradually add the dry flour mixture to the wet ingredients, mixing just until a soft cookie dough forms.
- Scoop dough into 3-tablespoon-sized balls. To achieve a classic bakery-style iced look, break each dough ball in half with your hands, then gently press the two halves back together with the rough, torn edges facing upward.
- Place dough balls onto the prepared baking sheets spaced about 2 inches apart. Bake at 350°F for 8 to 10 minutes until the edges are light golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Whisk powdered sugar, vanilla extract, milk, and a dash of cinnamon and ginger in a small bowl until thick and smooth. Once the cookies are completely cool, dunk the craggy top of each cookie into the icing, scraping off excess on the rim of the bowl. Place back on the baking sheet.
Notes
Do not overmix the dough once the dry ingredients are added. For the classic craggy iced texture, break each dough ball in half and press the rough edges back together before baking.
- Temps de préparation: 20 minutes
- Temps de cuisson: 10 minutes
- Catégorie: Dessert
- Méthode: Baked
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 230
- Sucre: 20g
- Sodium: 120mg
- Graisse: 9g
- Graisse saturée: 5g
- Graisses insaturées: 3g
- Gras trans: 0g
- Glucides: 34g
- Fibres: 2g
- Protéine: 3g
- Cholestérol: 40mg