Frosted Lavender Ginger Molasses Cookies | Perfectly Chewy
Frosted Lavender Ginger Molasses Cookies are Perfectly Chewy & So Pretty!
During the warmer months, my bakery case was always filled with my beautiful, chewy, spicy, and delicious lavender ginger molasses cookies. These are truly the most elegant cookies to serve, especially for girly summer parties. If you haven’t tried ginger and lavender together yet, you’re missing out! These cookies are a little spin off from my orange ginger cookies, which are also another favorite of mine. 
These ginger lavender cookies are perfectly chewy, especially when chilled, topped with a vanilla lavender icing, and finished with fresh-from-the-garden lavender garnish and natural crystal sprinkles. I love a simple, girly decor! These cookies are the ultimate treat for a garden party, which is why I had to photograph them outside in the garden.
Cookie Ingredients:
- All-purpose flour (or 1:1 gluten-free flour substitute)
- Baking soda
- Sea salt
- Ground cinnamon
- Ground ginger
- Unsalted butter
- Brown sugar
- Granulated sugar
- Egg
- Molasses
- Vanilla extract
- Lavender extract
Lavender Frosting Ingredients:
- Powdered sugar
- Meringue powder (optional, but it adds great flavor and helps harden the icing)
- Water
- Vanilla extract
- Lavender extract
Garnish:
- Fresh lavender
- Sugar crystals (optional)
I am working on a lemon lavender version of these cookies next, but without the molasses and ginger, of course. I just want them to have the same perfectly chewy texture.
How to Make Frosted Lavender Ginger Molasses Cookies
Follow these simple steps to create chewy, spiced, and floral lavender ginger cookies with a delicious frosting.
Step 1: Preheat the Oven
Preheat your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, sea salt, cinnamon, and ginger. Set aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
Step 4: Add Wet Ingredients
Scrape down the sides of the bowl, then mix in egg, molasses, vanilla extract, and lavender extract until fully combined.
Step 5: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing for soft and chewy cookies.
Step 6: Shape the Cookie Dough
Measure out 80-gram portions of dough and roll them into balls. Place them at least 2 ½ inches apart on the prepared baking sheet.
Step 7: Bake the Cookies
Bake for 12-14 minutes, or until just set. Do not over bake; cookies will continue to firm up as they cool.
Step 8: Shape the Cookies (Optional for Aesthetic Appeal)
Immediately after baking, use the back of a spoon to gently nudge the edges inward for a perfectly round shape. This also creates a slight indentation for the frosting.
Step 9: Let the Cookies Cool
Transfer cookies to a wire rack and let them cool completely before adding the frosting.
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How to Make Lavender Frosting
Step 10: Mix the Frosting
In a bowl, whisk together powdered sugar, meringue powder, water, vanilla extract, and lavender extract until smooth. Adjust the consistency as needed—add more powdered sugar if too thin, or water if too thick.
Step 11: Frost the Cookies
Spoon about one tablespoon of frosting onto each cooled cookie. Spread evenly for a glossy finish.
Step 12: Garnish and Serve
Top each cookie with fresh lavender, or sugar crystals for a beautiful presentation.
Let the frosting set before enjoying your chewy lavender molasses ginger cookies!
These cookies are great with an iced matcha in the summer, too!
Frosted Lavender Ginger Molasses Cookies
Equipment
- Electric Mixer
Ingredients
Chewy Lavender Ginger Molasses Cookies
- 2 2/3 Cup All Purpose Flour 1:1 Gluten-Free Flour Works as Subsitute
- 1 Tsp Baking Soda
- 3/4 Tsp Sea Salt
- 2 Tsps Ground Cinnamon
- 2 Tsps Ground Ginger 1 tsp if you do not like a strong ginger flavor
- 1 Cup Unsalted Butter room temp
- 3/4 Cup Packed Brown Sugar
- 3/4 Cup Granulated Sugar
- 1 Large Egg
- 1/4 Cup Molasses
- 1 Tsp Vanilla Extract
- 1 Tsp Lavender Extract
Lavender Frosting
- 2 1/2 Cups Powdered Sugar sifted
- 3 Tbsps Meringue Powder
- 6-12 Tbsps Water
- 1 Tsp Vanilla
- 1 Tsp Lavender Extract
Toppings
- Fresh or Dried Lavender
- Sugar Crystals
Instructions
Chewy Lavender Ginger Molasses Cookies
- Preheat Oven: Preheat your oven to 350
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, sea salt, ground cinnamon, and ground ginger. Set aside.
- Cream Butter and Sugar: In the bowl of an electric mixer, beat the room-temperature butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Scrape down the sides of the bowl, then mix in the egg, molasses, vanilla extract, and lavender extract until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Portion the Dough: Measure 80-gram portions of dough and roll them into dough balls. Place them at least 2 ½ inches apart on a parchment-lined baking sheet to allow for spreading.
- Bake: Bake the cookies for 12-14 minutes, just until set. Avoid overbaking; they will continue to cook slightly as they cool.
- Shape the Cookies: As soon as the cookies come out of the oven, use the back of a spoon to gently nudge the edges toward the center, creating a slight lip to hold the icing and maintaining a circular shape.
- Cool Completely: Let the cookies cool completely before adding the lavender frosting.
Lavender Frosting
- In a mixing bowl, combine the sifted powdered sugar, meringue powder (if using), water, vanilla extract, and lavender extract.
- Mix until the frosting is smooth and lump-free.If the frosting is too runny, add more powdered sugar a little at a time. If it’s too thick to spread, add water, one teaspoon at a time, until you reach the desired consistency. You’ll want the frosting to be thick and opaque white, not see-through.
- Spoon about one tablespoon of frosting onto each cooled cookie and spread evenly.
- Garnish with fresh lavender and sugar crystals.
I didn’t originally plan to share this recipe, so my photos are just from my markets, but I’ll have step-by-step photos and videos coming soon when I remake them! I have so many cake and cookie recipes I can’t wait to share with you all. Today, I’m working on a honey cake I used to make, and I’m so share that recipe with you for spring!
Questions for you!
- What is your favorite cookie flavor?
- Do you love ginger cookies?
