Frosted Lavender Ginger Molasses Cookies
These chewy, spicy, and beautifully fragrant cookies combine the warmth of ginger with the floral notes of lavender for a unique and flavorful bite. Perfect for tea time, dessert, or gifting, they bring a summer twist to classic ginger 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.
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