I love cookies, most of them in fact, but I do have my favorites. One of my favorites that I’ve missed a bunch in the last year and a half of being gluten free was the Iced Molasses Cookie.
They’re just so darn tasty with the rich molasses flavor, the sweet icing, and the spice to make it interesting.
(Can I stop for a second and tell you that I’ve decided I need more molasses in my life? Well I have.)
I started with this recipe that I found on Pinterest and went from there.
What you’ll need:
For the cookies
- 1/2 cup packed brown sugar
- 1/4 cup shortening
- 1/2 cup dark molasses (I think mine were blackstrap, unsulphered)
- 2 eggs
- 3 1/2 cups Original Bisquick™ mix (I used a gluten free version of the local store brand)
- 1 1/2 tablespoon allspice (You can add their list of spices, but I didn’t have all of them so I used allspice. I also sometimes add more because I like a spicier cookie. If you don’t like spice, leave it out.)
- Up to 1/2 cup of water (You may or may not need this.)
For the icing (optional, but I think you’re crazy if you don’t make it. Sorry Mom!)
- 1 cup powdered sugar
- 1 tablespoon plus 1 teaspoon milk
- 1/4 teaspoon vanilla
Sprinkles if you want them.
What you’ll do:
- Heat oven to 350°F. If you’re not using non-stick pans spray them down with cooking spray.
- In your stand mixer (or big bowl if you don’t have one), beat brown sugar, shortening and molasses on medium speed until well blended. Resist the urge to stop there and eat with a spoon.
- Beat in eggs.
- Stir in remaining cookie ingredients until well blended. (Dough will be sticky.) If dough isn’t sticky, add water 1 TBSP at a time until it IS sticky. (No one likes dry cookies.)
- Roll balls of dough in your hands so they’re pretty. If you don’t care that your cookies are pretty you can just drop dough by rounded teaspoonfuls about 1 inch apart onto cookie sheets. Spray your hands if you’re rolling them.
- Bake 7 to 9 minutes. I find it hard to tell if they’re golden brown as noted in the recipe, but I just trust that they’re done when I can smell them. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
- In small bowl, mix icing ingredients until smooth. If it’s too thick add 1/2 tsp of milk and stir. You may need to do this more than once. You can drizzle icing over cookies or dip the tops. I prefer to dip the tops. This frosting takes about an hour to dry enough to pack them up.
- Enjoy. They’re really fricken good.
When I tell you they’re good, I’m not even kidding. My dear brother who is against everything gluten free loves this cookie. Damn it, now I want one…
Questions? Comments? What’s your favorite cookie?