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Soft Gingerbread Cookies with Maple Glaze Recipe

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4.2 from 50 reviews

These soft gingerbread cookies are perfectly spiced and sweetened with molasses for a rich flavor. Topped with a decadent maple glaze, they offer a delightful balance of warmth and sweetness, making them an ideal treat for holiday gatherings or cozy evenings.

  • Total Time: 30 minutes
  • Yield: 24 cookies

Ingredients

Cookie Dough

  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1/3 cup molasses (Grandma’s brand recommended)
  • 2 1/4 cups + 1 tablespoon all-purpose flour (307 grams)
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • granulated sugar for rolling

Maple Glaze

  • 1 tablespoon melted butter
  • 1 tablespoon pure maple syrup
  • 1 1/2 cups powdered sugar (180 grams)
  • 2 tablespoons milk (plus extra as needed)
  • pinch of salt, to taste
  • festive sprinkles (optional, for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cookies.
  2. Cream Ingredients: In the bowl of a stand mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process incorporates air, giving the cookies a tender texture. Next, add the egg and molasses, mixing until fully combined.
  3. Combine Dry Ingredients and Form Dough: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground ginger. Gradually add these dry ingredients to the wet mixture, mixing until a soft dough forms.
  4. Shape and Bake Cookies: Scoop the dough into balls slightly larger than a golf ball for a soft texture, though you can adjust size to preference. Roll each ball in granulated sugar to coat. Place on a baking sheet and bake for 9 to 11 minutes. Once baked, allow the cookies to rest on the pan for a few minutes before transferring them to a cooling rack. The cookies will slightly flatten as they cool.
  5. Prepare Maple Glaze: Whisk together melted butter, maple syrup, powdered sugar, milk, and a pinch of salt until the glaze is smooth and very thick. If the glaze is too thick to dip, add milk a teaspoon at a time until it reaches a dippable consistency, but it should remain thick to set nicely.
  6. Glaze Cookies: Once the cookies are fully cooled, dip one side of each cookie into the maple glaze. Gently run the edge of the cookie along the side of the bowl to remove any excess glaze. Place the glazed cookies on wax paper to dry. Optionally, add festive sprinkles on top before the glaze sets for a decorative touch.

Notes

  • Measuring the flour by weight (307 grams) instead of volume helps achieve the perfect dough consistency.
  • Rolling the dough balls in granulated sugar before baking adds a nice texture and slight crunch to the cookie exterior.
  • Let cookies cool completely before glazing to prevent the glaze from melting.
  • The glaze should be thick enough to set well; adding milk gradually avoids making it too runny.
  • Store cookies in an airtight container at room temperature for up to a week.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/soft-gingerbread-cookies-with-maple-glaze-recipe/