Sugared & Stirred

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holiday cookies

Peppermint Lofthouse Sugar Cookies

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Soft, Lofthouse-style sugar cookies flavored with festive peppermint! These sweet, cakey cookies are topped with a peppermint buttercream and tons of sprinkles!

Peppermint Lofthouse Sugar Cookies

If you’re looking for a homemade version of the soft, cakey grocery store cookies, then I’ve got the recipe for you! With a festive, holiday twist, my Peppermint Lofthouse Sugar Cookies are big, sweet, and all decked out with the perfect peppermint frosting (and, of course, sprinkles, too!). The secret to the pillowy soft texture of these cookies is simple: powdered sugar + corn starch. Instead of using a granulated sugar, you’ll sweeten the dough with light, soft powdered sugar. The corn starch helps keeps things soft so these cookies stay tasting fresh for days.

Not a fan of peppermint? You can replace it with your favorite extract to get the exact Lofthouse-style cookie you’re dreaming of. Orange, lemon, and vanilla are a few classics that would taste amazing in this cookie dough. Flavor the frosting the same as your cookies, and then top it all off with your favorite sprinkles!

Ingredients You’ll Need + Substitutions

  • Plant-based butter helps make these cookies buttery soft (and delicious!). If you aren’t dairy-free, regular butter will work just fine in this recipe. For the frosting, plant-based or regular butter will work as well.
  • Powdered sugar is a key ingredient to get the cakey, soft texture we want in these cookies. You won’t want to use any other sugar. Same goes for the frosting – only powdered sugar will work.
  • Eggs bind the ingredients. I haven’t tested this recipe with any egg replacers.
  • Peppermint extract brings that festive, holiday flavor to both the cookie and frosting. Feel free to use your favorite extract in its place: orange, lemon, maple, vanilla, etc.
  • Baking powder + baking soda work together to perfectly leaven these cookies; I don’t recommend any substitutes.
  • Corn starch keeps these cookies fresh and soft for days. You should be able to use arrowroot or tapioca starch in its place, though I haven’t tested either of these myself.
  • All-purpose flour is part of the cookie dough base. I like to use an unbleached variety when I bake. A gluten-free all-purpose flour may work here, but I haven’t personally tested it.
  • Plant-based milk thins out the frosting to make it smooth and easy to spread. You can use your favorite “milk”, water, or regular milk.

More Peppermint Recipes

Peppermint Brownie Sandwich Cookies

Peppermint Hot Cocoa Brownies

Chocolate Peppermint Cupcakes with Marshmallow Mint Buttercream

Yield: ~17 Cookies

Peppermint Lofthouse Sugar Cookies

Peppermint Lofthouse Sugar Cookies

Deliciously soft & cakey, Lofthouse-style sugar cookies topped with a peppermint buttercream and festive sprinkles!

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 30 minutes

Ingredients

Peppermint Sugar Cookies

  • 2/3 cup (75g) plant-based butter (or regular butter), softened (see Note 1)
  • 2 cups (240g) powdered sugar
  • 2 large eggs, room temperature
  • 1 1/2 tsp peppermint extract (see Note 2)
  • 1/2 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup (32g) corn starch
  • 2 3/4 cup (358g) all-purpose flour

Peppermint Frosting

  • 1/2 cup (57g) plant-based butter (or regular butter), softened
  • 2 tsp peppermint extract
  • 3 cups (360g) powdered sugar
  • ~1 Tbsp plant-based milk (or regular milk)

Instructions

  1. Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. In a large bowl, beat together the butter and powdered sugar until fluffy. Beat in the eggs and extracts. Next, beat in the baking powder, baking soda, and corn starch. Finally, add the flour and use a large spoon to mix until the dough comes together.
  3. Scoop and roll dough balls 3 Tbsp in size - it's important to roll them smooth. Add 6-8 dough balls to your prepared baking sheet. Slightly flatten the dough balls. Bake at 350°F for 8-11 minutes. Allow the cookies to cool for 2 minutes on the baking sheet before transferring to a cooling rack. Repeat until all cookies are baked.
  4. Once the cookies are baked and totally cooled, you can make the frosting. It's important for the cookies to be totally cool so the frosting doesn't melt. In a medium bowl, beat together the butter and peppermint extract. Add in the powdered sugar and milk and beat until all is combined. If you find the frosting too thick, add more milk; if it's too thin, add a bit more powdered sugar.
  5. Frost the cookies using your preferred method - I used a small, angled frosting spatula. While you're frosting the cookies, top each one with sprinkles immediately after frosting. Make sure you add the sprinkles as you go along, or else the frosting will be too stiff for the sprinkles to stick.
  6. Store cookies in an airtight container in a single layer.

Notes

  1. Butter: you can use plant-based/vegan butter or regular butter for this recipe. Stick butter must be softened before beating, while tub "butter" can be used straight from the refrigerator (it's already soft).
  2. Peppermint: make sure you buy peppermint extract for these cookies - not mint extract.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

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Caramel Linzer Cookies

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Classic holiday cut-out cookies sandwiched together with a simple, 4-ingredient, chewy caramel. These cozy Caramel Linzer Cookies are perfect for Christmas and the upcoming winter!

Caramel Linzer Cookies

These classic holiday cookies are so fun to share with friends and family. The little “windows” reveal the delicious filling and are often donning caramel, jam, or Nutella. When putting together my linzer cookies this year, I knew they needed to be filled with my favorite homemade caramel. It’s chewy, dairy-free, and so so good. Once the caramel has set, you can even stack these cookies for storage or transport without worrying if the caramel will leak.

The cookies themselves are a simple linzer cut-out dough. It comes together quickly and bakes up with perfect edges. Add the powdered sugar topping and caramel filling and you’ve got one delicious holiday cookie!

How to Make Homemade Caramel

I know the holiday season can be chaotic, so if you’re not here for homemade caramel, then just skip right on to the recipe – no judgement for store-bought caramel here 😉

But if you’re new to making caramel and want to try your hand at it, I promise it’s easier than you think (isn’t this what all bakers say?). I like to make what is called a “wet” caramel. You only need FOUR ingredients, and you can make it vegan, or not. Of course this recipe will work with regular cream, but I’ve also successfully made it dairy-free with both canned coconut cream and oat milk (I don’t recommend almond milk as it’s too thin).

What You’ll Need

  • White granulated sugar (nothing fancy or unrefined, just plain ole white sugar)
  • Water, lukewarm/room temp
  • Cream, coconut cream, or oat milk
  • Vanilla extract
  • A heavy-bottomed, medium saucepan
  • A wooden spoon
  • A candy thermometer (I recommend digital)

The Process of Making Chewy Caramel

I should note that I learned how to make caramel by watching Cupcake Jemma – check out her caramel tutorial to learn even more! Before I begin making caramel, I like to prepare all of the ingredients and tools. I set up a small station right by the stove with a hot pad holder or folded towel for the hot saucepan, a wooden spoon (or chopstick), and the cream + vanilla extract. Keep in mind that caramel is HOT. And it bubbles. And splatters if you move too quickly with the cream. It’s important that you can focus when you’re making it, keeping small kids and pets away from the scalding sugar.

First, you’ll mix the cream and vanilla extract and set aside. In the medium saucepan, you’ll add the sugar and lukewarm water, gently swirling the pan to make sure the sugar is covered. Next, you’ll place the pan of sugar over medium-high heat, bring the mixture to a boil. Now, what may be most important is that you DON’T, under any circumstance, stir, touch, or move the boiling sugar in any way. This can result in a grainy, crystal-filled caramel; we don’t want that.

The sugar and water will continue boiling and eventually begin to brown. Once this process starts, it moves fast, so keep an eye on the sugar! Burned sugar has to be thrown out – I know from experience. The sugar will begin to brown all over, and once it reaches a dark amber color, you want to immediately remove it from the heat and onto your hot pad holder or towel. Grab the wooden spoon and begin to SLOWLY add the cream/vanilla to the hot sugar while stirring gently. The sugar will bubble up more than double its size in the pan, so be careful and go slow.

Allow the bubbling caramel to calm down. Then place the pan back onto medium heat and bring the mixture to a boil. This is where you’ll need a candy thermometer to ensure you don’t over or undercook the caramel. Cook the caramel until it reaches 240°F, or the soft-ball stage of candy. Ideally, the caramel will cook until it is between 235°F and 245°F. Any less and it will be too runny for the cookies; any more and it will overcook and cool to be too hard (like a hard rock candy). Immediately remove the caramel from the heat once it reaches 240°F and transfer it to a heatproof bowl – I like to use a metal mixing bowl. Once it’s cooled, you can add the caramel to a jar to store in the refrigerator, or simply move on to use it in a recipe.

More Holiday Cookies

Chai Spice Brown Sugar Cookies

Coconut Oil Chocolate Chip Sprinkle Cookies

Inside Out Peanut Butter Blossoms

Peppermint Brownie Sandwich Cookies

Molasses Sprinkle Cookies

Yield: ~15 Cookies

Caramel Linzer Cookies

Caramel Linzer Cookies

Classic holiday cut-out cookies sandwiched together with a simple, 4-ingredient, chewy caramel. These cozy Caramel Linzer Cookies are perfect for Christmas and the upcoming winter!

Prep Time 40 minutes
Cook Time 15 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 25 minutes

Ingredients

Cookies

  • 1/2 cup (57g) plant-based butter (or regular butter), softened
  • 1/2 cup (100g) white granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 1/2 cups (195g) unbleached all-purpose flour
  • 3/4 cup (75g) almond flour
  • 1/2 tsp salt
  • Powdered sugar for dusting

Caramel

  • 1 cup (200g) white granulated sugar
  • 1/2 cup water, lukewarm
  • 1/2 cup cream, coconut cream, or oat milk (see Note 1)
  • 1 tsp vanila extract

Instructions

Make the Caramel

  1. In a heavy-bottomed saucepan, add the granulated sugar and water, swirling gently to make sure the sugar is coated. Add the pan to medium-high heat and bring to a boil.
  2. Meanwhile, set up a hot pad holder or folded towel next to your stove. Get a wooden/bamboo utensil (like a large spoon or long chopstick) ready. Combine the cream and vanilla extract and lay the mixture near the hot pad holder.
  3. Once the sugar water begins to boil, keep an eye on it until it reaches a dark amber color. It will take a while for the sugar to turn from clear to tan, but once it begins to color, it can burn quickly - so keep an eye on it!
  4. When the sugar turns a dark amber color, immediately remove it from the heat and place on your hot pad holder. While stirring gently, slowly pour the cream mixture into the hot sugar. BE CAREFUL with this step as the hot sugar will bubble up, doubling or tripling in size, and splatter.
  5. Once the cream is added and the caramel mixture has calmed down, place it back over medium heat and bring to a boil. Use a candy thermometer to cook the caramel until it reaches soft ball stage - 235°F to 245°F. I like to take mine off the heat at 240°F. This ensures your caramel will have the perfect stiff and chewy texture.
  6. Transfer the hot caramel to a heatproof bowl (like a metal mixing bowl) to cool. Once it has cooled a bit, you can go ahead and transfer it to a jar and refrigerate it, or you can allow it to cool completely before adding it to your linzer cookies.

Make the Cookies

  1. In a large bowl, beat together the butter and sugar until fluffy. Beat in the egg and vanilla; set aside.
  2. In a medium bowl, whisk together the cinnamon, nutmeg, flour, almond flour, and salt. Add dry ingredients to wet and use a large spoon to gently mix the ingredients together until a dough forms.
  3. Gently knead the dough into a disc shape, cover with plastic wrap, and chill until firm enough to roll out - at least 30 minutes.
  4. Prepare two pieces of parchment paper the size of a baking sheet. Add the dough disc to the paper and then top it with the second paper. Roll the dough out. Cut shapes using your favorite cookie cutters, cutting smaller shapes out of the middles of half the cookies. If you find your dough isn't firm enough to get clean cookie dough edges, place it in the refrigerator or freezer for 10 minutes and then cut the cookies.
  5. Re-roll the dough as needed until all cookies are cut out. Chill the cookies for 10 minutes in the refrigerator prior to baking. I like to chill mine right on the parchment-lined baking sheets. At this time, preheat your oven to 300°F.
  6. Bake the cookies at 300°F for 10-14 minutes (on parchment-lined baking sheets). Allow them to cool on the baking sheet for 2 minutes before removing to a cooling rack. Allow the cookies to cool completely.

Assemble the Cookies

  1. Once the cookies are cool, use a small sifter to sprinkle powdered sugar over the cookies with the "windows".
  2. Add dollops of caramel to the whole cookies, making sure it's enough to fill the cut-out windows, but not so much that it's falling over the edge of the cookies. I like to use a food-safe plastic squeeze bottle - it's much easier, and more precise, than using a spoon. But, of course, a spoon will work just fine!
  3. Top the caramel cookies with the powdered cookies and you're ready to eat or store for later!
  4. I recommend storing these cookies in a single layer in an airtight container at room temperature.

Notes

  1. Cream: if you plan to use coconut cream, you want to shake the can prior to measuring out; your caramel will have a slight coconut taste.
  2. Vegan: for vegan cookies, use dairy-free butter, flax egg (1 Tbsp flaxseed meal + 3 Tbsp warm water; mix and allow to thicken), and oat milk or coconut cream.

© Rachael | Sugared & Stirred
Category: Cookies

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Peppermint Brownie Sandwich Cookies (dairy-free)

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Mini Brownie Cookies sandwiched together with a cool peppermint frosting. These fudgy and festive cookies are rolled in crushed candy cane for extra minty flavor and that delicious candy crunch!

Peppermint Brownie Sandwich Cookies

It’s official. You all love brownie cookies…and brownie sandwich cookies. Two of my most popular recipes here on the blog are brownie cookies! I don’t blame you. There’s something exciting about a cookie made with brownie batter. A brownie in cookie form? Yes, please!

These Peppermint Brownie Sandwich Cookies are just like my other well-loved brownie cookie recipe, except I swapped the peanut butter frosting for a simple peppermint buttercream (a rendition I was hoping some of you would try when I first posted them to Instagram!). These cookies are everything you want in a holiday cookie: indulgent, tantalizing, and familiar (who doesn’t love a chocolate + peppermint combo in December?). Bake these up this week – or really, any week this Winter – and take them to whatever small gathering you’ll be at. I promise you that whoever you’re with will be delighted by these cookies!

Some of the Ingredients + Substitutes:

  • Chocolate chips work wonders in my brownie recipes – they produce the best, crackly top (for my recipes!). So of course I use them for these cookies. I haven’t tried these cookies with baking chocolate or chocolate bars, but I know that only chocolate chips work in the original brownie recipe I based these cookies off of. In other words, just use the chocolate chips 😉
  • Olive oil is the go-to oil in our house. If you prefer something more neutral, avocado oil would be a great substitute. Vegetable oil or light olive oil will work as well.
  • Eggs whip up to add height to these cookies. As of now, I don’t have any egg replacers for you – sorry! 🙁
  • Sugar helps create that classic crackly brownie top. I like to use unrefined cane sugar to help balance the richness of the Dutched cocoa powder. You can use coconut sugar (which tastes less sweet) or regular white granulated sugar.
  • Dutch-process cocoa powder is richer in flavor and darker in color than regular, natural cocoa powder. You can use regular cocoa powder if it’s all you have on hand, but your cookies won’t be as rich or chocolatey.
  • Peppermint extract is added to the frosting to get that perfect (and light) minty flavor. Two things to note: do NOT use mint extract, and if you’d like your cookies to be even more pepperminty, you can use it in place of the vanilla extract in the cookies.
  • Plant-based butter and milk are what I use in the frosting since they’re dairy-free. Feel free to use regular butter and whatever milk you’d like!
  • Powdered sugar is necessary for the frosting. Don’t even try to make this a healthy cookie. Real talk. Just use the powdered sugar and enjoy your cookies!
Yield: ~18 Sandwich Cookies

Peppermint Brownie Sandwich Cookies

Peppermint Brownie Sandwich Cookies

Mini brownie cookies sandwiched together with a cool peppermint frosting! These fudgy gems are rolled in crushed candy cane for a delicious, festive crunch - perfect for the holidays!

Prep Time 25 minutes
Cook Time 25 minutes
Additional Time 50 minutes
Total Time 1 hour 40 minutes

Ingredients

Brownie Cookies

  • 1 cup dairy-free chocolate chips
  • 1/3 cup olive oil
  • 2 large eggs, room temp
  • 3/4 cup granulated cane sugar
  • 1 tsp vanilla (or peppermint) extract
  • 1/4 cup Dutch-process cocoa powder (like Hershey's Special Dark)
  • 3/4 cup + 2 Tbsp all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Peppermint Frosting

  • 1/4 cup plant-based butter, softened
  • 1/2 tsp peppermint extract
  • 2 cups powdered sugar
  • 3-4 tsp plant-based milk
  • 3 candy canes, crushed (for rolling)

Instructions

Make the Cookies

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, in a small, microwave-safe bowl, melt the chocolate chips and olive oil. Heat in 15 second intervals, stirring each time, until chips are melted and smooth; set aside.
  2. In a stand (or hand) mixer fitted with the whisk attachment, add the eggs and sugar. Whisk on medium-high until thick, fluffy, and light in color, about 3-5 minutes. Whisk in the vanilla extract. Add the melted chocolate mixture and gently mix with a large spoon until everything is combined.
  3. Sift in the cocoa powder, flour, baking powder, and salt. Mix with a large spoon until totally combined - your dough will be very sticky, like a thick brownie batter.
  4. Allow the dough to sit, uncovered, at room temperature for 30 minutes. This allows the batter to stiffen up enough for you to scoop and roll the dough balls.
  5. Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop cookies, 12 at a time, 1 Tbsp in size (.6oz) onto one of the baking sheets. Roll each dough ball smooth and evenly space them on the baking sheet.
  6. Bake the cookies at 350°F for 5-6 minutes or until the centers no longer look wet. Let cool on the baking sheet for 2 minutes before carefully transferring to a cooling rack.
  7. While the cookies bake, prepare the next batch of dough balls on the second baking sheet. Continue until all cookies are baked, being sure to only use a cooled baking sheet each time.


Make the Frosting + Assemble

  1. In a medium bowl, beat together the butter and peppermint extract. Beat in the powdered sugar. Finally, beat in the milk 1 tsp at a time until the frosting comes together. You want it to be smooth enough to pipe but thick enough to hold its shape.
  2. Add the frosting to a piping bag fitted with your favorite tip (I used a Wilton 1A tip). Assemble the cookies by piping an even layer of frosting onto one cookie and then sandwiching it with another.
  3. Immediately roll the edge of the cookie in crushed candy cane. Continue until all cookies are sandwiched.
  4. Store cookies on their side (like how macarons are stored) in an airtight container at room temperature.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

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Molasses Sprinkle Cookies (dairy-free)

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Soft & chewy Molasses Sprinkle Cookies made extra fun & festive with sprinkles! This easy, one-bowl recipe is especially kid-friendly (hello, sprinkles!), but the molasses flavor will have both kids and adults swooning over these sparkly holiday cookies!

Molasses Sprinkle Cookies

I know, I know. There are A LOT of chewy molasses cookie recipes out there. And that’s because a good molasses cookie filled with warm, cozy spices is just what we all want for the holiday season! Add sprinkles and you’ve got one festive cookie that’s just begging to be the star of your cookie exchange. Seriously, these Molasses Sprinkle Cookies are delicious. They’re loaded with molasses flavor and the soft, chewy texture paired with the crunch of the sprinkles couldn’t be more perfect.

For maximum recipe success (i.e. to get cookies instead of a puddle of burnt dough) you will have to chill this cookie dough for at least two hours. The good news? The recipe is one-bowl and comes together very quickly – no mixer required! Whip up the cookie dough and throw that baby in the refrigerator. Leave it overnight or sort your sprinkles while you wait! I promise it’s worth it! And if you have kids, get them involved in the mixing process and let them pick the sprinkles – my daughter loved seeing the end result of all her hard work 😉

Yield: 18 Cookies

Molasses Sprinkle Cookies

Molasses Sprinkle Cookies

Soft & chewy spiced molasses cookies made extra fun & festive with sprinkles! These easy, kid-friendly cookies are perfect for cookie exchanges, holiday parties, or enjoying all to yourself - we don't judge.

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 45 minutes

Ingredients

  • 1 large egg
  • 3/4 cup granulated sugar (white or raw)
  • 1/3 cup olive oil
  • 1/4 cup molasses
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice or nutmeg
  • 1 Tbsp corn starch
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup sprinkles

Instructions

  1. In a large bowl, whisk together the egg, sugar, olive oil, molasses, and vanilla. TIP: measure out the oil first and then use the same liquid measuring cup for the molasses for easy cleanup.
  2. Mix in the salt, spices, corn starch, baking soda, and baking powder. Add in the flour and gently mix until just combined. Cover and refrigerate the dough for at least two hours, or overnight.
  3. Once the dough has chilled, preheat your oven to 350°F and line two baking sheets with parchment paper. Add the 1/2 cup of sprinkles to a shallow dish/bowl.
  4. Scoop cookies, 8 at a time, 1.5 Tbsp in size, and then return the leftover dough to the refrigerator. Roll each cookie into a smooth ball and carefully dip and roll the top and sides in the sprinkles. The dough balls will be soft, so you may need to re-shape them a bit as you place them on your baking sheet.
  5. Bake at 350°F for 5-6 minutes or until the cookies have spread (see Note 1). Allow cookies to cool on the baking sheet for 3 minutes before transferring to a cooling rack.
  6. Repeat until all cookies are baked, being sure to alternate baking sheets so that you're always using a room temp baking sheet.
  7. Once the cookies have cooled, you can store them in an airtight container at room temperature. I've found them to be chewier and softer the next day!

Notes

  1. To keep these cookies chewy, be sure you don't over-bake them. They only need 5-6 minutes in the oven.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

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Orange Iced Ginger Molasses Cookies (DF)

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When I set out to compile a list of new (and old) holiday cookie recipes for my 12 Days of Dairy-Free Cookies over on Instagram, I knew I needed a ginger cookie of some sort. Last year, I made these Soft Ginger Molasses Cookies with coconut oil, but I’ve since fallen for the tase and texture that dairy-free (vegan) butter adds to a cookie dough! For this recipe, I adapted the cookies from last holiday season, swapping the coconut oil for vegan butter and adding a delicious (and perfectly festive!) orange icing. You can think of these as the easier version of those stamped and iced gingerbread cookies that are all over the internet. No special tools required!

The dough comes together like any other traditional cookie dough. You’ll cream the butter and sugar together, add molasses and egg, and then stir in the dry ingredients. The dough will be sticky. Too sticky to scoop or roll. But popping the dough in the refrigerator uncovered allows the dough to dry out and firm up just enough to get the dough balls rolled. I don’t recommend chilling the dough for any longer as the cookies might not spread!

Once your cookies are baked and cooled, you’ll make a simple icing flavored with a bit of vanilla extract and fresh orange zest. Then you’ll dip the tops of each cookie into the glaze, careful not to submerge the sides, allow the excess icing to drip off, and voila! You’ve got beautifully iced, totally delicious, soft ginger molasses cookies!

Some of the ingredients I like for this recipe:

Coconut sugar is my favorite, better-for-you sweetener. It’s low GI, unrefined, and tastes nothing like coconut. It makes a great 1:1 replacement for regular, high GI sugars like granulated sugar and brown sugar.

Molasses brings that seasonal taste we all know and love to these cookies. It also adds necessary moisture to keep these cookies nice and soft.

Egg adds moisture, fluff, and chewiness to these cookies. For a classic cookie texture, egg is best.

Yield: 22 Cookies

Orange Iced Ginger Molasses Cookies

Orange Iced Ginger Molasses Cookies

Soft and chewy ginger molasses cookies topped with a simple icing made with fresh orange rind! A pretty and extra delicious way to enjoy your favorite ginger cookies!

Prep Time 35 minutes
Cook Time 30 minutes
Additional Time 45 minutes
Total Time 1 hour 50 minutes

Ingredients

Cookies

  • 1/2 cup vegan butter stick, softened
  • 2/3 cup coconut sugar
  • 3 Tbsp molasses
  • 1 large egg, room temp
  • 1 3/4 cups unbleached all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 3-4 Tbsp granulated sugar for rolling (optional!)

Orange Icing

  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 3-5 tsp plant-based milk
  • Zest from 1 medium orange

Instructions

Make the Cookies

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper. Bring your egg to room temperature (if it's not already) by placing it in a glass of warm water for around 10 minutes.
  2. In a large bowl, cream together the vegan butter and coconut sugar until fluffy. Beat in the molasses and then the egg; set aside.
  3. In a medium bowl, whisk together the flour, baking soda, salt, and spices. Add dry ingredients to wet and use a large wooden spoon or spatula to gently mix. The dough may seem dry when you begin mixing, but it will turn out quite sticky. Chill dough, uncovered, for 15 minutes - this helps dry it out a bit.
  4. Scoop six dough balls 1.5 Tbsp in size. Roll each dough ball and then roll in the granulated sugar (totally optional). Place on prepared baking sheet and flatten slightly. Bake at 350°F for 7 minutes or until cookies have puffed up.
  5. Allow cookies to cool on the baking sheet for 1 minute before gently moving to a cooling rack. Continue baking the rest of your dough. There's no need to re-chill the dough. Be sure to use a room temp baking sheet each time - this is why two baking sheets are handy!


Make the Icing

  1. Once your cookies have totally cooled, you can make your icing. In a small bowl, combine the powdered sugar, vanilla, and 3 tsp of the plant-based milk. Add milk 1 tsp at a time until you've reached a thin, drip-from-your-spoon consistency. Finally, stir in the fresh orange zest.
  2. Dip just the top of each cookie into the icing, allowing excess icing to drip off. This process is a bit tedious but necessary. Ideally, you want only the tops of the cookies iced, so be careful not to submerge the sides of the cookies while dipping. Turn each dipped cookie over and allow to set on a cooling rack.
  3. Once icing has set, you can store cookies in an airtight container at room temp, placing a piece of parchment paper between each layer to keep the cookies from sticking to each other.

Notes

  • You won't use all of the icing, but it's nice to have the icing deep enough to dip (which is why I recommend mixing it in a small bowl!).
  • Feel free to leave the icing off. These cookies, especially when rolled in granulated sugar, are delicious and sweet as-is. Alternatively, the granulated sugar can be left off the dough balls if you're icing the cookies. I chose to do both.

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© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

More ginger recipes:

Ginger Molasses Cookie Bars with Frosting (DF)
Pumpkin Butter Sweet Rolls (V)
Soft Ginger Molasses Cookies with Coconut Oil (DF)