Soft Gingerbread Cookies with Maple Glaze
Bake soft gingerbread cookies with tender centers, crisp edges, warm ginger, and a thick maple glaze in about 30 minutes.
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Ingredients
Ingredients
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1/3 cup molasses use regular molasses, not blackstrap
- 2 1/4 cups plus 1 tablespoon all-purpose flour 307 grams
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground ginger
- as needed granulated sugar for rolling
- 1 tablespoon butter melted, for glaze
- 1 tablespoon pure maple syrup for glaze
- 1 1/2 cups powdered sugar 180 grams, for glaze
- 2 tablespoons milk plus a little more if needed, for glaze
- 1 pinch salt to taste, for glaze
Instructions
Instructions
- Preheat the oven to 350°F.
- Cream the softened butter and sugar until light and fluffy. Add the egg and molasses and mix until incorporated.
- Add the flour, baking soda, salt, and ground ginger. Mix until a soft dough forms.
- Scoop the dough into balls, roll them in granulated sugar, and bake for 9 to 11 minutes. Let the cookies rest on the pan for a few minutes, then transfer them to a rack; they flatten slightly as they cool.
- Whisk the melted butter, maple syrup, powdered sugar, milk, and pinch of salt until smooth. Dip one side of each cooled cookie into the thick glaze, scrape away excess, and let it set on wax paper.
- Store the cookies in an airtight container at room temperature for 3 to 5 days, or freeze them for later.