Peppermint Molasses Cookies Recipe

Name: Peppermint Molasses Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 2/3 cups butter or margarine, at room temperature $; 1/4 cup granulated sugar $; 1/4 cup firmly packed brown sugar; 1 large egg $; 1/4 cup molasses; 1 1/2 cups all-purpose flour $; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup crushed hard peppermint candy such as candy canes $; Peppermint Icing (recipe follows)

Servings: persons

About 2/3 cups butter or margarine, at room temperature $
1/4 cup granulated sugar $
1/4 cup firmly packed brown sugar
1 large egg $
1/4 cup molasses
1 1/2 cups all-purpose flour $
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup crushed hard peppermint candy such as candy canes $
Peppermint Icing (recipe follows)

1
1. In a large bowl, with a mixer on medium speed, beat 2/3 cup butter, granulated sugar, and brown sugar until smooth. Add egg and molasses and beat until well blended.
2
2. In a medium bowl, mix flour, cinnamon, ginger, cloves, baking soda and salt. Stir into butter mixture, then beat just until dough comes together. Stir in peppermint candy. Cover bowl with plastic wrap and freeze until dough is firm, about 45 minutes.
3
3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.
4
4. Bake cookies in a 350u00b0 regular or convection oven until lightly browned, 12 to 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Immediately, with a wide spatula, transfer cookies to racks to cool. When cool, drizzle with Peppermint Icing; save any remaining icing for other uses.
5
Peppermint Icing: In a bowl, mix 1 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla until well blended. If too thick to drizzle, mix in more milk, 1/2 teaspoon at a time, until thin enough. Stir in 1 tablespoon finely crushed hard peppermint candy and 1 to 2 drops red food coloring if desired. Makes 1/2 cup.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: About 2/3 cups butter or margarine, at room temperature $, 1/4 cup granulated sugar $, 1/4 cup firmly packed brown sugar, 1 large egg $, and more.

Yes, Peppermint Molasses Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peppermint Molasses Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions