Snowdrift Molasses Cookies

Garrison Wayne


It could just be me, but I just go crazy over sweet things with spice. Nothing smells as enticing as a kitchen that is permeated with the aroma and goodness of spice. This cookie is soft textured and almost gingerbread-like. The frosting sends it to the top of my list of completely satisfying sweet things. Plan to make these all through the fall and into the December holidays... If you are good at decorating cookies, these would deserve all your expertise!

Blue Ribbon Recipe

Your kitchen will smell of the Christmas season while these cookies are baking. If it's possible, they taste even better than they smell. The outside's a little crunchy but the inside stays nice and chewy. With the perfect balance of spices, the cookie is yummy. But a dollop of thick vanilla frosting on top makes these cookies extra special.

Note: All ovens are different so keep an eye on the cookies. We baked ours a few minutes less than the minimum time. Also, we added an extra tablespoon of cream to make the frosting a tad thinner. Test Kitchen Avatar The Test Kitchen


★★★★★ 1 vote

34 cookies
25 Min
45 Min


  • 1 1/2 stick
    unsalted butter
  • 1 c
    dark brown sugar
  • 1 large
  • 1/3 c
  • 2 Tbsp
  • 3/4 tsp
    kosher salt
  • 1 tsp
    baking soda
  • 1 tsp
  • 1 tsp
    ground ginger
  • 1/2 tsp
    ground nutmeg
  • 1/8 tsp
    ground cloves
  • 1-2 pinch
    black pepper
  • 3 1/4 c
    all-purpose flour
  • 1 1/2 tsp

  • 1 1/2 c
    powdered sugar
  • 3 Tbsp
  • 1/2 tsp

How to Make Snowdrift Molasses Cookies


  1. Cream butter with the sugar.
  2. Add the egg and mix well.
  3. Combine the rest of the cookie ingredients in a large bowl.
  4. Add dry ingredients to wet and mix well.
  5. Form 1 1/2 inch balls.
  6. Bake on an ungreased cookie sheet in a 375-degree oven for 10-11 minutes.
  7. Cool on rack. Do not stack.
  8. When cookies are cool or slightly warm, make the frosting by mixing ingredients well with a big spoon.
  9. Use a butter knife to place a dab of icing on the top of each cookie. Let set, uncovered, for several hours for the icing to dry out a bit.
  10. Store airtight between layers of waxed paper.
  11. Don't worry about how long they will keep... YOU'LL EAT 'EM FIRST.

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