Gingerbread Cookies
There’s just something magical about a soft, chewy gingerbread cookie, the warm spices, the cozy scent coming from the oven, and that perfect little sugar-cracked top. These Gingerbread Cookies bring all the nostalgia of the holidays, but with a little extra upgrade: a silky maple glaze that melts into every bite.
They’re incredibly simple to make, come together with pantry staples, and stay wonderfully soft for days. If you love old-fashioned gingerbread cookies but want something a little more tender and melt-in-your-mouth, this is the recipe you’re going to keep forever.
And yes… they taste even better than they look.
Why You’ll Love This Gingerbread Cookie Recipe
- Soft and chewy, never dry
- Warm ginger flavor without being overpowering
- Rolled in sugar for that classic crackled top
- Finished with a dreamy maple glaze
- Uses simple pantry ingredients
- Perfect for gifting, cookie boxes, and make-ahead baking
These cookies hit the sweet spot between traditional gingerbread spice and buttery sugar cookie softness. The maple glaze is optional… but trust me, don’t skip it.
How to Make Gingerbread Cookies
Making these soft gingerbread cookies is incredibly simple, perfect for beginners and seasoned bakers alike.
1
Mix the dough: Cream the butter and sugar until fluffy, then add the egg, vanilla, and molasses. Stir in your dry ingredients until a soft dough forms.
2
Roll in sugar: This gives the cookies their iconic crackly finish.
3
Bake until just set: The key to soft, chewy cookies is not overbaking.
4
Glaze: Once cooled, drizzle or dip the cookies in the maple glaze.
That’s it! A cozy batch of bakery-style gingerbread cookies in under 30 minutes.
Gingerbread Cookies with Maple Glaze
Ingredients
For the Gingerbread Cookies
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- ⅓ cup molasses or use half molasses + half maple syrup as you prefer
- 2¼ cups all-purpose flour 300 g
- 2 tsp baking soda
- ¾ tsp salt
- 1½ tsp ground ginger
- Granulated sugar for rolling
For the Maple Glaze
- 1 tbsp melted butter
- 1 tbsp pure maple syrup
- 1½ cups powdered sugar 180 g
- 2 tbsp milk add a tiny splash more if needed
- Pinch of salt
Instructions
Make the Cookies
- Preheat your oven to 350°F and line two baking sheets with parchment.
- In a mixing bowl, cream the softened butter and sugar until fluffy.
- Mix in the egg, vanilla, molasses (or molasses + maple syrup blend).
- In a separate bowl, whisk together the flour, baking soda, salt, and ginger.
- Add the dry ingredients to the wet and mix until a soft dough forms.
- Scoop dough into balls (about 1 tablespoon each), roll in granulated sugar, and place on the baking sheets.
- Bake for 8–10 minutes, until the edges are set and the tops are crackly.
- Cool completely before glazing.
Make the Maple Glaze
- In a small bowl, whisk melted butter, maple syrup, powdered sugar, milk, and a pinch of salt until smooth.
- Drizzle or dip cooled cookies in the glaze.
- Let set before stacking or storing.
