Soft Gingerbread Cookies With Maple Glaze Recipe
Bake these Soft Gingerbread Cookies With Maple Glaze and delight everyone with their spicy warmth and sweet glaze!
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/3 cup molasses
- 2 1/4 cup all-purpose flour (300 grams)
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1-2 teaspoons ground ginger
- granulated sugar for rolling
- 1 tablespoon melted butter
- 1 tablespoon pure maple syrup
- 1 1/2 cups powdered sugar (180 grams)
- 2 tablespoons milk
- pinch of salt, to taste
Instructions
Step 1: Cream the Base
Start by preheating the oven to 350°F. In a clean stainless steel stand mixer bowl, cream the softened butter and granulated sugar together until the mixture is pale, airy, and holds soft peaks—this is where the cookie’s tender crumb begins. Pause to scrape down the sides, then add the large egg and molasses, and continue mixing until everything is glossy and homogenous, with warm streaks of deep amber molasses folded into pale butter. The texture should be light but viscous, not runny, and you’ll notice the batter darken slightly as it comes together.
Step 2: Form the Dough
With the creamy base ready, sprinkle in the all-purpose flour, baking soda, salt, and ground ginger. Mix on low speed until the dry ingredients are fully incorporated and a soft, slightly tacky dough forms that pulls away from the bowl in a cohesive mass. It should be pliable, speckled with warm brown ginger flecks, and easy to shape—soft but not sticky. Transfer and rest momentarily if needed; this is the dough that will yield those characteristic crackled cookies.
Step 3: Shape and Bake
Scoop the dough into small balls, just under golf-ball size, then give each one a quick roll in granulated sugar so the exterior has a faint sparkle. Arrange the sugared balls evenly on a parchment-lined baking sheet and bake for 9–11 minutes until the tops have set and small surface cracks appear. Remove the pan and let the cookies cool on the sheet; they will sink slightly and develop a soft, chewy interior with a gently crisped exterior.
Step 4: The Maple Glaze Creation
Whisk together the powdered sugar, melted butter, pure maple syrup, milk, and a pinch of salt until the glaze is smooth, thick, glossy, and spreadable—thick enough to hold shape but still pourable; thin with a teaspoon of milk if necessary. Dip one side of each fully cooled cookie into the glaze, tapping the edge to remove excess, then set them on wax paper to dry. While the glaze is still tacky, decorate with festive accents—sprinkles or small piped holly leaves and red berry dots—for a cheerful finish.
Notes
- Keep an eye out near the 9-minute mark to ensure soft cookies.
- Gradually add milk to the glaze for proper consistency.
- Store with parchment between layers to maintain softness.