Soft Gingerbread Cookies with Maple Glaze

Soft Gingerbread Cookies with Maple Glaze are the ultimate holiday treat, combining warm spices, molasses, and a melt-in-your-mouth texture. Topped with a silky maple glaze, these cookies are both festive and irresistibly delicious. Perfect for cookie exchanges, holiday parties, or simply enjoying with a cup of coffee, these gingerbread cookies are sure to become a seasonal favorite.

Ingredients

For the Cookies:

• 3 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1/2 cup molasses
• 1 teaspoon vanilla extract

For the Maple Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons pure maple syrup
• 1 tablespoon milk (more as needed for consistency)
• 1/4 teaspoon vanilla extract

Instructions

Step 1: Prepare the Cookie Dough

1. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
2. In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy.
3. Add the egg, molasses, and vanilla extract, mixing until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
5. Divide the dough in half, wrap each portion in plastic wrap, and chill in the refrigerator for at least 2 hours (or up to overnight).

Step 2: Shape and Bake the Cookies

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes, and place them 2 inches apart on the prepared baking sheets.
3. Bake for 8–10 minutes, or until the edges are set but the centers are still soft. Avoid overbaking for a chewy texture.
4. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Maple Glaze

1. In a small bowl, whisk together the powdered sugar, maple syrup, milk, and vanilla extract until smooth. Adjust the consistency with more milk or powdered sugar as needed.
2. Drizzle or spread the glaze over the cooled cookies. Allow the glaze to set for about 20 minutes before serving.

Serving and Storage Tips

• Serving: These cookies pair wonderfully with hot cocoa, coffee, or tea. For extra holiday flair, sprinkle them with festive decorations before the glaze sets.
• Storage: Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze unglazed cookies for up to 3 months and glaze them after thawing.

1. Can I skip chilling the dough?

Chilling is essential for these cookies to hold their shape and develop their flavors. Skipping this step may result in cookies that spread too much during baking.

2. Can I substitute molasses?

Yes, you can use dark corn syrup or honey as a substitute, though the flavor will be slightly different. Molasses provides the authentic gingerbread flavor.

3. How do I make the glaze thicker or thinner?

To thicken the glaze, add more powdered sugar. To thin it, add small amounts of milk until you reach your desired consistency.

4. Can I use different spices?

Absolutely! You can adjust the spice blend to your taste. Adding a pinch of cardamom or allspice can give the cookies a unique twist.

Print