12 Days of Christmas Cookies: Day 8
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Welcome to Day 8 of our festive cookie countdown! Today brings a cookie that’s as sophisticated as it is delightful: Pomegranate Molasses Cookies with Rosemary Icing. These cookies combine the tangy depth of pomegranate molasses with a touch of earthy sweetness from a fragrant rosemary icing, creating a flavor pairing that feels both cozy and refined.
Whether you’re a fan of bold, unexpected flavors or simply curious to try something new, these cookies will impress your taste buds and your guests. They’re soft, chewy, and topped with a shiny glaze that not only looks beautiful but adds an extra layer of festive cheer.
Let’s get right into this new cookie recipe!
Pomegranate Molasses Cookies with Rosemary Icing
25-30
Cookies45
minutes8-10
minutesThese soft and chewy pomegranate molasses cookies are sweet, spicy, and tangy with a touch of earthy sweetness from a fragrant rosemary icing
Ingredients
- Pomegranate Molasses Cookies
1/3 cup unsalted butter, softened (76 grams)
1/2 cup brown sugar (110 grams)
1/4 cup sugar (50 grams)
1 egg yolk (about 15 grams)
3 Tablespoons pomegranate molasses (60 grams)
3 Tablespoons molasses (60 grams)
1/2 teaspoon ground cloves
1 1/4 teaspoons ground ginger
1 1/4 teaspoons cardamom
1 teaspoon coriander
2 cups all-purpose flour (240 grams)
1/4 teaspoon baking soda
1 teaspoon kosher salt
- Rosemary Icing
2 Tablespoons of fresh rosemary – about 3 sprigs (4 grams)
1 1/2 cups powdered sugar
1 1/2 Tablespoons milk
1/4 teaspoon lemon juice
a pinch of salt
pomegranate powder for dusting (optional)
Directions
- Cream together the butter and sugars until light and fluffy. This will take 2-3 minutes.
- Beat in the egg yolk, pomegranate molasses, molasses, and spices.
- Slowly fold in the remaining ingredients.
- Chill the dough over night.
- Remove the dough from the refrigerator and preheat an oven to 350°F.
- When the dough has softened slightly, roll it out to 1/4 inch thick.
- You can cut these cookies into any shape that you like.
To make the stamped cookies, lightly flour the surface of the dough and your cookie stamps. Press the stamps into the cookie dough. Use a circle cookie cutter of the same size to cut the stamped cookies out. - Bake for 8-9 minutes.
- For the Rosemary Glaze
- Blend together the rosemary and powdered sugar until there are few to no rosemary chunks.
- Mix the rosemary sugar with the remaining ingredients.
- If your blender left large chunks of rosemary, pass the icing through a mesh sieve to remove them.
- Dip the top of each cookie into the icing and gently pass a knife or your finger over the surface of the cookie to remove any excess icing and reveal the stamped cookie pattern. Enjoy!
Notes
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