Author Pam - For the Love of Cooking / Original by Pinch of Yum
Equipment
Hand Mixer or Stand Mixer
Baking Sheet
Ingredients
Soft Gingerbread Cookies:
2¼cupsflour
2tspbaking soda
½tspsalt
1½-2tspground ginger
¾cupunsalted butter, softened to room temperature
1cup white sugar
⅓cupmolasses
1largeegg, room temperature
Granulated sugar for rolling**About 2-3 tbsp
Maple Glaze:
1cuppowdered sugar
¼cupreal maple syrup
2tbspmelted 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