Soft Gingerbread Cookies with Maple Glaze
These tender gingerbread cookies combine warm ginger and rich molasses with a lightly crisp exterior and soft center. Each cookie is rolled in granulated sugar before baking, then finished with a thick maple glaze for a sweet, creamy topping.
Print Pin Servings: 24 Cookies
Ingredients
Gingerbread Cookies
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/3 cup molasses (I use Grandma’s brand)
- 2 1/4 cup + 1 tablespoon all-purpose flour (307 grams – see notes for flour measuring tips)
- 2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp ground ginger
- granulated sugar for rolling
Maple Glaze
- 1 tbsp melted butter
- 1 tbsp pure maple syrup
- 1 1/2 cups powdered sugar (180 grams)
- 2 tbsp milk (and a very tiny bit more if you need more)
- pinch of salt, to taste
Instructions
- Preheat the oven to 350 degrees.
- Place the softened butter and granulated sugar in the bowl of a stand mixer. Cream them together until the mixture becomes light and fluffy. Add the egg and molasses and continue mixing until fully incorporated.
- Add the flour, baking soda, salt, and ground ginger. Mix until the ingredients come together into a soft dough.
- Scoop the dough into balls slightly larger than a golf ball. Smaller cookies can also be made if preferred. Roll each ball in granulated sugar, then arrange them for baking. Bake for 9–11 minutes. Leave the cookies on the pan for a few minutes after removing them from the oven, then transfer them to a cooling rack. Expect the cookies to flatten slightly as they cool.
- To prepare the maple glaze, whisk the melted butter, maple syrup, powdered sugar, milk, and salt together until smooth. The finished glaze should be very thick. If it is too thick for dipping, add additional milk one teaspoon at a time until it reaches a workable consistency. Keep it thick enough to set properly on the cookies.
- Once the cookies have cooled, dip one side of each cookie into the maple glaze. Gently run the edge against the side of the bowl to remove any excess glaze and prevent dripping. Place the glazed cookies on wax paper. If using festive sprinkles, add them before the glaze has time to set.
