SOFT GINGERBREAD COOKIES WITH MAPLE GLAZE
These soft gingerbread cookies are warmly spiced and topped with a sweet maple glaze. Perfect for holiday baking, they offer a tender, chewy texture with a rich, festive flavour everyone will love.
Ingredients
For the Cookies:
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ¾ cup unsalted butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- ⅓ cup molasses
- 1 teaspoon vanilla extract
For the Maple Glaze:
- 1 cup powdered sugar
- 2 –3 tablespoons pure maple syrup
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda.
Make the Dough:
- In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy. Add the egg, molasses, and vanilla extract and mix well. Gradually add the dry ingredients until a soft dough forms.
Shape the Cookies:
- Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheet.
Bake:
- Bake for 8–10 minutes until the edges are set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Glaze:
- In a small bowl, mix powdered sugar and maple syrup to form a smooth glaze.
Glaze the Cookies:
- Drizzle or spread the maple glaze over cooled cookies. Let set before serving.
Notes
Make Ahead:
The dough can be refrigerated for up to 2 days before baking. Customizing the Flavor:
Add a pinch of black pepper for a spicier kick or swap maple glaze with lemon glaze for a twist. Serving Suggestions:
Perfect with a cup of spiced tea, coffee, or hot chocolate during the holidays. Allergy-Friendly Options:
For a dairy-free version, use a plant-based butter substitute. Storage Tips:
Store cookies in an airtight container at room temperature for up to 5 days. Freeze glazed or unglazed cookies for up to 2 months.
The dough can be refrigerated for up to 2 days before baking. Customizing the Flavor:
Add a pinch of black pepper for a spicier kick or swap maple glaze with lemon glaze for a twist. Serving Suggestions:
Perfect with a cup of spiced tea, coffee, or hot chocolate during the holidays. Allergy-Friendly Options:
For a dairy-free version, use a plant-based butter substitute. Storage Tips:
Store cookies in an airtight container at room temperature for up to 5 days. Freeze glazed or unglazed cookies for up to 2 months.