Gingerbread Cookies with Maple Glaze
Soft, chewy, warmly spiced gingerbread cookies rolled in sugar and finished with a silky maple glaze.
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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.
