Soft Gingerbread Cookies with Maple Glaze
Make soft gingerbread cookies with molasses, ground ginger, and a simple maple glaze. These tender holiday cookies bake in about 30 minutes.
Servings: 24
cookies
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 30 minutes
Ingredients
Ingredients
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar plus more for rolling
- 1 large egg
- 1/3 cup molasses not blackstrap
- 2 1/4 cups all-purpose flour plus 1 tablespoon
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 tablespoon butter melted, for glaze
- 1 tablespoon pure maple syrup for glaze
- 1/2 cup powdered sugar for glaze
Instructions
Instructions
- Heat the oven to 350°F and line baking sheets with parchment.
- Cream the softened butter and granulated sugar until light, then beat in the egg and molasses.
- Whisk the flour, baking soda, salt, and ginger; mix into the wet ingredients until a soft dough forms.
- Roll dough into balls, coat lightly in granulated sugar, and arrange on the prepared sheets.
- Bake for 9 to 11 minutes, keeping the centers soft, then cool completely.
- Whisk melted butter, maple syrup, and powdered sugar into a glaze; dip cookie tops and let set.
Notes
Use regular molasses rather than blackstrap for balanced flavor.
Source-grounded recipe blueprint; nutrition is not asserted.