Maple-Glazed Soft Gingerbread Cookies
These nicely spiced, big soft ginger cookies are made extra special with a drizzle of maple glaze. Perfect for the holiday season!
My kids both love it when I make cookies so I surprised them recently with a big batch of these maple-glazed soft gingerbread cookies. I found the recipe on Pinch of Yum and they looked so irresistible and perfect for the Christmas cookie season. They are crisp around the edges, soft in the center, they have a wonderful ginger flavor and a deliciously sweet maple glaze. These cookies were super simple to throw together and put HUGE SMILES on my teenagers’ faces.
How to Make Maple-Glazed Soft Gingerbread Cookies
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Combine the flour, baking soda, salt, and ginger together in a small bowl; mix well.
In a separate bowl, beat the butter and sugar together with a mixer or hand mixer until fluffy, about 1-2 minutes. Add the molasses and egg and continue to beat until well combined.
Gradually mix in the flour mixture until a soft dough forms.
Use a cookie scoop or spoon dough into rounds of about 2 tablespoons each, then roll them in sugar until evenly coated. Place a few inches apart on the prepared baking sheet.
Bake for 8-10 minutes, or until the tops are set and the edges are lightly golden. Remove from the oven and cool on the baking sheet for a few minutes before transferring them to a wire rack to cool.
How to Make the Maple Glaze
Make the maple glaze by combining the powdered sugar, maple syrup, and melted butter together until creamy and smooth.
Place the wire rack of cookies over a piece of parchment paper and drizzle the maple glaze over each cookie. Serve and enjoy.
Store cookies in an airtight container in the refrigerator for up to a week.
Equipment
Ingredients
Soft Gingerbread Cookies:
- 2¼ cups flour
- 2 tsp baking soda
- ½ tsp salt
- 1½-2 tsp ground ginger
- ¾ cup unsalted butter, softened to room temperature
- 1 cup white sugar
- ⅓ cup molasses
- 1 large egg, room temperature
- Granulated sugar for rolling **About 2-3 tbsp
Maple Glaze:
- 1 cup powdered sugar
- ¼ cup real maple syrup
- 2 tbsp melted butter
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Combine the flour, baking soda, salt, and ginger together in a small bowl; mix well.
- In a separate bowl, beat the butter and sugar together with a stand mixer or hand mixer until fluffy, about 1-2 minutes. Add the molasses and egg and continue to beat until well combined.
- Gradually mix in the flour mixture until a soft dough forms.
- Use a cookie scoop or spoon dough into rounds of about 2 tablespoons each, then roll them in sugar until evenly coated. Place a few inches apart on the prepared baking sheet.
- Bake for 8-10 minutes, or until the tops are set and the edges are lightly golden. Remove from the oven and cool on the baking sheet for a few minutes before transferring them to a wire rack to cool.
- Make the maple glaze by combining the powdered sugar, maple syrup, melted butter, and a pinch of salt together until creamy and smooth.
- Place the wire rack of cookies over a piece of parchment paper and drizzle the maple glaze over each cookie. Serve and enjoy.
- Store cookies in an airtight container in the refrigerator for up to a week. How to Make the Maple Glaze
Soft center and crispy edges..they are the best!
What a good-looking cookie. My husband loves ginger cookies.
I’m going to make these…… unless you want to send me some??
Dana,
I’ll make them for you the next time I see you. I guess you need to come to Portland. ♥
-Pam
I also saw these on Pinch of Yum and have been toying with making them! Still need to finalize my cookie plans but these are definitely in the mix.
Perfetti per un goloso regalo questi biscotti!!!!