Maple-Glazed Soft Gingerbread Cookies
Servings 24
Equipment
- Baking Sheet
- Hand Mixer or Stand Mixer
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 in a small bowl, and 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. Beat in the molasses and egg until well combined.
- Gradually mix in the flour mixture until the dough is soft.
- Use a 2-tablespoon cookie scoop or spoon to make dough balls, then roll in sugar until evenly coated. Place them 2 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 until creamy and smooth.
- Place the cookies on the wire rack over parchment paper, and drizzle maple glaze over each cookie. Serve and enjoy.
- Store cookies in an airtight container in the refrigerator for up to a week.