Soft Gingerbread Cookies with Maple Glaze

Soft Gingerbread Cookies with Maple Glaze are a delightful holiday treat that combines tender, warmly spiced gingerbread cookies with a rich, sweet maple glaze. These cookies have a soft texture, enhanced by a coating of granulated sugar and a festive drizzle of thick maple glaze adorned with colorful sprinkles.

You’ll love these cookies because the blend of molasses and ground ginger delivers classic gingerbread flavor in a soft, chewy cookie. The maple glaze adds a unique sweet finish that complements the spices perfectly. Rolling the dough balls in sugar before baking gives a sparkling crust that’s both beautiful and delicious.

Ingredients

Gingerbread Cookies

• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• ⅓ cup molasses
• 2¼ cups all-purpose flour (300g)
• 2 teaspoons baking soda
• ¾ teaspoon salt
• 1–2 teaspoons ground ginger
• Granulated sugar, for rolling

Maple Glaze

• 1 tablespoon melted butter
• 1 tablespoon pure maple syrup
• 1½ cups powdered sugar (180g)
• 2 tablespoons milk (add more if needed)
• Pinch of salt, to taste

Instructions

1. Preheat oven to 350°F (177°C).

2. In a stand mixer, cream together the butter and sugar until light and fluffy. Add the egg and molasses, mixing until incorporated.

3. In a separate bowl, whisk together flour, baking soda, salt, and ground ginger. Gradually add to the wet ingredients and mix until a soft dough forms.

4. Scoop out small balls of dough, slightly smaller than golf ball size, and roll them in granulated sugar.

5. Place the dough balls on a lined baking sheet and bake for 9-11 minutes.

6. Remove cookies from the pan while still warm and allow them to flatten slightly as they cool on a wire rack.

7. To make the maple glaze, whisk together melted butter, maple syrup, powdered sugar, milk, and salt until smooth. Add milk one teaspoon at a time if the glaze is too thick, aiming for a thick but dippable consistency.

8. Dip one side of each cooled cookie into the maple glaze, scrape excess glaze on the side of the bowl, place on wax paper, and sprinkle with festive sprinkles.

9. Allow glaze to set before serving.

My Best Tips for Success

• Use fresh molasses and freshly ground ginger for the best flavor.

• Don’t overbake to maintain soft, tender cookies.

• Roll the dough thoroughly in granulated sugar for a sparkling crust.

• Add milk slowly to the glaze to reach the right thickness.

• Dip cookies when fully cooled to avoid melting glaze.

Delicious Variations to Try

• Substitute ground cinnamon or allspice for partial ginger.

• Add orange zest to dough or glaze for a citrus twist.

• Use vegan butter and non-dairy milk for dairy-free version.

• Mix chopped nuts into dough for texture.

• Drizzle with white chocolate or sprinkle sea salt on glaze.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes, refrigerate dough up to 24 hours before baking.

How long do cookies stay fresh?

Store in an airtight container for up to a week.

Can I freeze the cookies?

Yes, freeze baked cookies or unbaked dough balls.

What if my glaze is too thin or thick?

Add powdered sugar to thicken or milk to thin as needed.

Can I use maple syrup flavoring instead of pure maple syrup?

Pure maple syrup is recommended for the best taste, but flavoring can be used in a pinch.

Soft Gingerbread Cookies with Maple Glaze

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• Author: Emma Hart
• Total Time: 31 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Tender, chewy gingerbread cookies with nostalgic holiday spices and molasses flavor. Rolled in sugar for a sparkling crust, topped with smooth maple glaze for a festive finish.

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Ingredients

Scale 1x2x3x

Gingerbread Cookies

¾ cup unsalted butter, softened

1 cup granulated sugar

1 large egg

⅓ cup molasses

2¼ cups (300 g) all-purpose flour

2 tsp baking soda

¾ tsp salt

1–2 tsp ground ginger (adjust to taste)

Granulated sugar, for rolling

Maple Glaze

1 tbsp melted butter

1 tbsp pure maple syrup

1½ cups (180 g) powdered sugar

2 tbsp milk (plus more if needed)

Pinch of salt, to taste

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Instructions

1. Preheat oven: Set to 350°F (177°C). Line baking sheets with parchment paper.

2. Make cookie dough: Cream butter and sugar together until light and fluffy. Beat in egg and molasses until smooth.

3. Combine dry ingredients: In another bowl, whisk flour, baking soda, salt, and ginger. Gradually add to the wet mixture and mix until a soft dough forms.

4. Shape cookies: Roll dough into small balls, slightly smaller than golf balls, and coat in granulated sugar.

5. Bake: Place on prepared baking sheet and bake 9–11 minutes until edges are set but centers are soft.

6. Cool: Let cookies rest on the pan briefly, then transfer to a wire rack to cool completely.

7. Prepare glaze: Whisk melted butter, maple syrup, powdered sugar, milk, and salt until smooth. Add milk as needed for a thick, dippable consistency.

8. Glaze cookies: Dip tops of cooled cookies into glaze, scraping excess. Set on wax paper, decorate with sprinkles if desired, and let glaze set before serving.

Notes

Use fresh molasses and ginger for rich flavor.

Avoid overbaking to keep cookies soft as they cool.

Adjust milk or powdered sugar in glaze for thickness.

Dip only after cookies have cooled to prevent melting glaze.

Store airtight up to one week or freeze for later.

• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (1/24 recipe)
• Calories: 165
• Sugar: 18 g
• Sodium: 115 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 25 mg

Keywords: soft gingerbread cookies, maple glazed cookies, holiday cookie recipe, chewy molasses cookies, christmas baking treats