Fill your home with deeply comforting aromas by whipping up this easy recipe for a classic sweet treat!
I used to love it when my mom baked gingerbread cookies. The aroma of cinnamon and molasses was so warm and comforting that it’s still a fave in adulthood. This whipped shortbread with molasses glaze recipe conjures up those lovely memories every time. The cookies aren’t the same—these have a lighter taste and more delicate texture than Mom’s gingerbread—but the way they make my apartment smell when they’re baking takes me right back to Mom’s kitchen!
I like how simple and straightforward this recipe is. No hard-to-find ingredients or unusual equipment, just good old-fashioned butter, sugar, flour, vanilla, and spices. And molasses, of course! And the results are impressive. Whipping the dough gives the cookies a super-light and airy texture that melts in your mouth. And the perfectly balanced flavors of cinnamon and molasses are deeply satisfying.
I’m making a batch to take when I visit Mom next month. She doesn’t eat a lot of sweets anymore, but I think she’ll make an exception for these!
Light vs. dark vs. blackstrap molasses
Molasses is a thick, dark syrup made primarily as a byproduct of refining sugarcane or sugar beets into sugar. The process involves extracting juice from the plant, boiling it to crystallize the sugar, and then separating the crystals from the remaining syrup. This syrup—molasses—varies in flavor and color depending on how many times it’s boiled: light molasses comes from the first boiling and is mild and sweet, while dark and blackstrap molasses result from subsequent boilings, becoming progressively richer, more robust, and more bitter. While sugarcane molasses is most commonly used in baking and cooking, there are also versions made from sorghum, dates, and even carob.
When shopping for molasses, consider the type your recipe calls for. Light molasses is best for subtle sweetness, while dark or blackstrap molasses will give a stronger, more pronounced flavor. Look for unsulfured molasses for the purest taste, and check for labels like “organic” or “fair trade” if you prefer sustainably sourced ingredients. Store molasses in a cool, dry place, tightly sealed, and it will keep for months, ready to add its signature richness to your next batch of cookies or cakes.
How do I store leftovers?
Let leftover whipped shortbread cookies cool completely before storing them in an airtight container at room temp, where they’ll stay fresh for up to 7 days. You can refrigerate them for up to 2 weeks, ensuring the container is tightly sealed to prevent them from absorbing fridge odors. You can also freeze the cookies in a single layer (or with parchment between layers) in a freezer-safe container or bag for up to 3 months. Thaw at room temp for 30–60 minutes before enjoying.
Serving suggestions
Serve your whipped shortbread with molasses glaze alongside a scoop of Coconut Milk Ice Cream with Rum And “Eggnog” for holiday vibes. Or pair it with Cottage Cheese Ice Cream and a mug of Café De Olla any time of year. It also makes a great addition to a dessert table that features these Flourless Gluten-Free Chocolate Cookies, these Dairy-Free Vegan Chocolate Truffles, this gorgeous Apple Pizza, and Taylor Swift’s Chai Sugar Cookies.
Ingredients
For The Cookies:
- 1/2 cup butter softened to room temp
- 2 tablespoons light brown sugar packed
- 3 tablespoons powdered sugar sifted
- 1/4 teaspoon vanilla extract
- 1/2 cup + 3 tablespoons white whole-wheat flour
- 3 tablespoons cornstarch
- 1 teaspoon cinnamon
For The Glaze:
- 1/4 cup powdered sugar sifted
- 1/2 teaspoon cinnamon
- 2 teaspoon molasses
- 1/2 teaspoon milk
Instructions
- Preheat oven to 350°F. Lightly spray a cookie sheet with cooking spray. Set aside.
Make The Cookies:
- In a large bowl, beat together the butter, brown sugar, and powdered sugar until well combined.
- Add the vanilla. Beat the mixture at high speed until it's very fluffy, about 5 minutes, scraping down the sides as needed.
- In a medium bowl, stir together the flour, cornstarch, and cinnamon. Add the dry mixture to the butter mixture a little at a time, stirring after each addition, until fully mixed together. Beat at high speed for an additional 5 minutes. The texture should be that of frosting.
- Transfer the dough to a pastry bag. Press out balls about 2 tablespoons in volume, flattening them only slightly. Aim for round shapes that are taller than they are wide.
- Bake until just golden brown, about 12-13 minutes.
- Let cool on the pan for 10 minutes. Then very gently transfer cookies to a wire rack to finish cooling completely.
Make The Glaze:
- In a medium bowl, whisk together all the glaze ingredients. Spread a small amount on the top of each cookie.
- Let the cookies sit for 1-2 hours so the glaze can harden.
- Serve chilled or at room temp.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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