Description
These soft gingerbread cookies are packed with warm spices and have a perfectly chewy texture. Topped with a sweet maple glaze, they’re an irresistible holiday treat that will fill your home with the cozy aroma of ginger and cinnamon.
Ingredients
Units
Scale
For the cookies:
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (80 ml) molasses
- 1 large egg
- 1 teaspoon vanilla extract
For the maple glaze:
- 1 cup (120 g) powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 tablespoons milk (adjust for desired consistency)
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the cookie dough:
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In a large bowl, use a hand or stand mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Beat in the molasses, egg, and vanilla extract until fully combined.
- Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to firm up.
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Shape and bake:
- Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8–10 minutes, or until the edges are set and the centers look slightly soft. Do not overbake for soft cookies.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the maple glaze:
- In a small bowl, whisk together the powdered sugar, maple syrup, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk (thinner glaze) or powdered sugar (thicker glaze).
- Glaze the cookies:
- Drizzle the glaze over the cooled cookies using a spoon or piping bag. Allow the glaze to set before serving.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unglazed cookies in an airtight container for up to 3 months. Add the glaze after thawing.
- Optional toppings: Sprinkle the glazed cookies with chopped nuts or festive sprinkles for extra flair.