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Soft Gingerbread Cookies with Maple Glaze

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These soft gingerbread cookies are packed with warm spices and have a perfectly chewy texture. Topped with a sweet maple glaze, they’re an irresistible holiday treat that will fill your home with the cozy aroma of ginger and cinnamon.

Ingredients

Scale

For the cookies:

  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup (170 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 1/4 cup (80 ml) molasses
  • 1 large egg
  • 1 teaspoon vanilla extract

For the maple glaze:

  • 1 cup (120 g) powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk (adjust for desired consistency)
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare the cookie dough:
    • In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
    • In a large bowl, use a hand or stand mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
    • Beat in the molasses, egg, and vanilla extract until fully combined.
  2. Combine wet and dry ingredients:
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
    • Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to firm up.
  3. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  4. Shape and bake:
    • Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
    • Bake for 8–10 minutes, or until the edges are set and the centers look slightly soft. Do not overbake for soft cookies.
    • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  5. Make the maple glaze:
    • In a small bowl, whisk together the powdered sugar, maple syrup, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk (thinner glaze) or powdered sugar (thicker glaze).
  6. Glaze the cookies:
    • Drizzle the glaze over the cooled cookies using a spoon or piping bag. Allow the glaze to set before serving.

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to 5 days.
  • Freezing: Freeze unglazed cookies in an airtight container for up to 3 months. Add the glaze after thawing.
  • Optional toppings: Sprinkle the glazed cookies with chopped nuts or festive sprinkles for extra flair.

Find it online: https://ukfinda.com/soft-gingerbread-cookies-with-maple-glaze/