Soft Gingerbread Cookies with Maple Glaze are the ultimate festive treat, bringing together the warm, spiced flavors of gingerbread with a sweet, silky maple finish. These cookies are perfect for the holiday season and will fill your home with the irresistible scent of cinnamon, ginger, and molasses. With their tender texture and smooth glaze, they’re sure to become a holiday favorite for family and friends.
Ingredients:
For the Cookies:
3/4 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
For the Maple Glaze:
1 cup powdered sugar
2 tablespoons maple syrup
1-2 tablespoons milk (adjust for consistency)
1/2 teaspoon vanilla extract
Directions:
Prepare the Cookie Dough:
Start by creaming the softened butter and brown sugar together in a large mixing bowl until the mixture is light and fluffy. Add the egg, molasses, and vanilla extract, mixing everything until well combined. In a separate bowl, whisk together the dry ingredients—flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Chill the Dough:
Cover the dough and refrigerate it for at least 1 hour. This step makes the dough easier to handle and ensures the cookies keep their shape while baking.
Bake the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough, roll them into balls, and space them about 2 inches apart on the prepared sheets. Bake for 8-10 minutes, or until the edges are set but the centers are still soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Make the Maple Glaze:
In a small bowl, whisk together powdered sugar, maple syrup, milk, and vanilla extract until smooth. If necessary, adjust the consistency by adding more milk or powdered sugar.
Decorate the Cookies:
Once the cookies have cooled, drizzle or spread the maple glaze over each cookie. Allow the glaze to set before serving, creating a beautiful, sweet finish.
Serving Tips:
Serve Fresh or After Setting: These gingerbread cookies are best served after the maple glaze has had time to set, allowing for a smooth, glossy finish. The glaze can take about 10-15 minutes to fully set, but the cookies are still delicious if enjoyed right away.
Pair with Drinks: These cookies pair beautifully with a hot cup of coffee, tea, or warm cider. Their rich, spiced flavor complements these drinks, making for a cozy treat.
Gift Idea: Soft Gingerbread Cookies with Maple Glaze make for a wonderful holiday gift. Arrange them in a festive tin or gift box with a bow, perfect for spreading cheer.
Storage Tips:
Room Temperature Storage: Keep the cookies in an airtight container at room temperature for up to 1 week. The cookies will stay soft and flavorful, with the glaze remaining intact.
Freezing: If you want to enjoy these cookies later, you can freeze the cookies (unfrosted) for up to 3 months. Simply layer the cookies between parchment paper in an airtight container or freezer-safe bag. When ready to serve, thaw at room temperature and glaze them before serving.
Glaze Storage: If you have leftover maple glaze, store it in an airtight container in the refrigerator for up to a week. Reheat slightly before using or adjusting the consistency with a little extra milk if needed.
Related Recipes:
- Gingerbread Cookie Bars
- Gingerbread Cheesecake Cookies
- Healthy Soft Pumpkin Cookies with Salted Maple Frosting
FAQs:
Can I make these gingerbread cookies ahead of time?
Yes! You can make the dough ahead of time and refrigerate it for up to 3 days before baking. Alternatively, the baked cookies can be stored at room temperature for up to a week, or frozen for up to 3 months. Just be sure to glaze them right before serving for the best presentation and flavor.
How do I get my cookies to stay soft?
The key to soft gingerbread cookies is to not overbake them. Bake the cookies for 8-10 minutes, just until the edges are set, and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack. The cookies will continue to cook slightly on the hot baking sheet, so be sure to remove them while they’re still soft in the center.
Can I substitute the molasses in the cookie dough?
Molasses gives the cookies their signature flavor, but if you’re unable to find it, you can substitute with dark corn syrup or honey. The taste may be slightly different, but the texture and structure of the cookies will remain similar.
Can I make the maple glaze without milk?
Yes! If you’d prefer not to use milk, you can substitute it with more maple syrup or water to adjust the glaze’s consistency. The glaze will still be sweet and smooth, just a little less rich without the milk.
Conclusion:
Whether you’re baking for a holiday party, a family gathering, or just because, these Soft Gingerbread Cookies with Maple Glaze will bring a touch of sweetness and warmth to any occasion. Try them today and experience the perfect balance of spice and sweetness!
📖 Recipe:
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Soft Gingerbread Cookies with Maple Glaze
- Total Time: 1 hour 30 minutes (including chill time)
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Soft Gingerbread Cookies with Maple Glaze are the ultimate holiday treat. Made with warm spices like cinnamon, ginger, and molasses, these tender cookies are topped with a silky maple glaze for a perfect balance of sweetness and spice. Enjoy them as a festive snack or give them as a delicious homemade gift this holiday season.
Ingredients
For the Cookies:
3/4 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
For the Maple Glaze:
1 cup powdered sugar
2 tablespoons maple syrup
1–2 tablespoons milk (adjust for consistency)
1/2 teaspoon vanilla extract
Instructions
- Prepare the Cookie Dough:
Cream together butter and brown sugar until light and fluffy. Add egg, molasses, and vanilla extract, mixing until well combined.
In a separate bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Gradually add dry ingredients to the wet mixture and stir until a soft dough forms. - Chill the Dough:
Cover the dough and refrigerate for at least 1 hour to make it easier to handle. - Bake the Cookies:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared sheets, 2 inches apart. Bake for 8-10 minutes, or until the edges are set but the centers are still soft. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. - Make the Maple Glaze:
Whisk together powdered sugar, maple syrup, milk, and vanilla extract in a small bowl until smooth. Adjust with more milk or powdered sugar for the desired consistency. - Decorate the Cookies:
Drizzle or spread the maple glaze over the cooled cookies. Allow the glaze to set before serving.
Notes
Storage: Store cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Chill the Dough: Chilling the dough helps the cookies maintain their shape and ensures they bake evenly.
Customize the Glaze: Adjust the thickness of the glaze by adding more or less milk depending on your preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Holiday Treats, Cookies
- Method: Baking
- Cuisine: American, Holiday
Nutrition
- Serving Size: 24 cookies
- Calories: 160 kcal
