Bourbon Molasses Cookies stacked on a platter

Bourbon Iced Molasses Cookies

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 26 minutes
  • Yield: 16 large cookies 1x

These soft and chewy molasses cookies are glazed with a bourbon infused icing! The perfect cookie recipe for your Christmas cookie platter!



  • 2 1/4 cups flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 1/2 sticks butter, room temperature
  • 1 teaspoon vanilla
  • 1 large egg
  • 1/4 cup molasses
  • Icing sugar or sprinkles for topping

For The Bourbon Glaze:

  • 1 1/4 cups confectioners sugar
  • 2 tablespoons heavy cream
  • 12 tablespoons good bourbon or whiskey (we use 2, but taste after 1 tablespoon)
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees.
  2. Whisk the flour, ginger, cardamon, baking soda and salt together in bowl.
  3. In another bowl, cream the butter and sugar together until light and fluffy using a hand held or stand mixer. Add the egg and molasses and beat together until combined.
  4. Add the flour mixture in batches, beating after each addition until combined.
  5. Use a #20 (2 ounce scoop) to make 16 balls of dough. Line 2 baking sheets with parchment paper and place 8 balls on each sheet. The cookies will spread as they bake, so only add 2 balls of dough per row.
  6. Bake for 8 minutes, rotate the pans and bake 8 minutes more. Remove to a baking rack to cool.
  7. While the cookies are baking, make the icing by adding the confectioners sugar to a large bowl. Pour in the cream, bourbon and vanilla extract and whisk together to combine. You can start with 1 tablespoon of bourbon, taste the icing and then add more if you wish.
  8. Once the cookies are completely cooled, add the icing to the tops, letting excess drip off the sides and then top with icing sugar or sprinkles.
  • Category: Dessert
  • Method: Oven
  • Cuisine: American