Soft Gingerbread Cookies with Maple Glaze
Bake soft gingerbread cookies with molasses, warm ginger, crisp sugar edges, and a thick maple glaze for a simple holiday dessert.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/3 cup molasses use regular molasses, not blackstrap
- 2 1/4 cups plus 1 tablespoon all-purpose flour
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground ginger
- as needed granulated sugar for rolling
- 1 tablespoon melted butter for glaze
- 1 tablespoon pure maple syrup for glaze
- 1 1/2 cups powdered sugar for glaze
- 2 tablespoons milk plus a little more only if needed
- 1 pinch salt for glaze, to taste
Instructions
Instructions
- Preheat the oven to 350°F.
- Cream the softened butter and sugar until light and fluffy. Add the egg and molasses and mix until incorporated.
- Add the flour, baking soda, salt, and ground ginger. Mix until a soft dough forms.
- Scoop the dough into balls, roll each in granulated sugar, and place on a baking sheet. Bake for 9 to 11 minutes. Let the cookies rest on the pan for a few minutes, then transfer to a rack to cool.
- Whisk the melted butter, maple syrup, powdered sugar, milk, and a pinch of salt until smooth. Dip one side of each cooled cookie into the thick glaze and let excess drip away.
- Let the glaze set before storing the cookies in an airtight container.
Notes
The cookies should look set at the edges while the centers remain soft.
Keep the glaze thick so it sets cleanly on the cooled cookies.