Description
These soft gingerbread cookies are a holiday favorite, featuring a tender texture and rich flavors of molasses and spices. The maple glaze adds a sweet finish that complements the spiced cookies perfectly.
Ingredients
Units
Scale
For the Cookies:
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1/3 cup (80ml) molasses
- 2 1/4 cups (295g) all-purpose flour
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1–2 teaspoons ground ginger (adjust to taste)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Additional granulated sugar for rolling
For the Maple Glaze:
- 1 tablespoon unsalted butter, melted
- 1 tablespoon pure maple syrup
- 1 1/2 cups (180g) powdered sugar
- 2 tablespoons milk (more if needed for consistency)
- Pinch of salt, to taste
Instructions
- Prepare the Dough:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and molasses, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Chill the Dough:
- Cover the dough with plastic wrap and refrigerate for at least 1 hour or until firm.
- Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough, roll them into balls, and then roll in granulated sugar to coat.
- Place the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 9–11 minutes, until the edges are set but the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Maple Glaze:
- In a small bowl, whisk together melted butter, maple syrup, powdered sugar, milk, and a pinch of salt until smooth.
- Adjust the consistency by adding more milk if necessary. The glaze should be thick but pourable.
- Glaze the Cookies:
- Once the cookies have cooled completely, dip the top of each cookie into the glaze or drizzle the glaze over the cookies.
- Allow the glaze to set before serving.
Notes
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unglazed cookies for up to 3 months. Thaw at room temperature, then glaze before serving.
- Spice Adjustments: Adjust the ginger, cinnamon, cloves, or nutmeg to suit your taste preferences.