Iced Molasses Cookies

At our house, the whole “holiday season” starts with all this Halloween stuff. We decorate the house, we watch the spooky movies–nothing too scary, and we always, ALWAYS make Molasses cookies.

It’s important I tell you—a tradition you might say,  and as such, must not be taken lightly. If done properly you would make royal icing and glue candy on to make a Jack o’ Lantern face on it. They were always kinda ugly, but fun to make. Trouble is, I never actually liked royal icing because I think it tastes like dirt–

so I devised a plan.

I kinda figure that a tradition is only good if…you know…you actually like it. So I…changed it just a tad. I made a fluffy cream cheese frosting and tinted it a pale orange and swirled it on each and every cookie.

Yum–now we’re talking.

Oh, don’t worry–I could still make them as ugly as ever…without hardly trying. Here’s proof.

It is a tradition…after all.

Cream Cheese Frosting

Cream Cheese Frosting
 
Ingredients
  • 1 (8 ounce) packages cream cheese, softened
  • ½ cup butter, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
Instructions
  1. In a medium bowl, cream together the cream cheese and butter until creamy.
  2. Mix in the vanilla, then gradually blend in the confectioners’ sugar.
  3. If it’s too stiff or you’d like it a bit more light, add 1 T milk and mix well.
  4. Store in the refrigerator after use.

Ingredients

1 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened

2 cups sifted confectioners’ sugar

1 teaspoon vanilla extract

Directions

1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually blend in the confectioners’ sugar. If it’s too stiff or you’d like it a bit more light, add 1 T milk and mix well. Store in the refrigerator after use.

 

7 Replies to “Iced Molasses Cookies”

  1. I always say – who cares what it looks like as long as it tastes good. LOL And I love cream cheese frosting so I think that was an inspired change.

  2. Those cookies are darling! And I completely agree with you on the icing. It looks beautiful but tastes terrible. I think the same thing about the fondant they make fancy wedding cakes with. Your cream cheese frosting looks so tasty and the light tint of orange-brilliant! Are those crispy cookies?

  3. My dad–the chef–used to call royal icing “glue” because that’s what he used it for…to glue gingerbread houses together. It goes rock hard and is miserable to eat on a scrumptious cookie. We would actually pluck the candy off and the icing and cookie under it would come too. yak.

    This frosting is fabulous…maybe I better post it in case SOMEONE in the whole world doesn’t have the Better Homes and Gardens cookbook. heh.

    :}

  4. They easily can be crispy by just leaving them in the oven a minute longer and on the pan to cool. I like them in between really soft and crispy.

  5. Oh, don’t feel bad. There is like a 6 hour window of opportunity here. I make them…then, I eat them. Just like that. If you didn’t happen to be here to yank it out of my hand, then you likely missed them. I’m going upstairs to eat one right now…for…breakfast.
    HA!

  6. Launi, I can feel a family home evening moment coming on!! (It involves cheating on my diet!). Seriously, I think we will make these and have a movie night. Thanks for the recipes!!

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