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Soft Gingerbread Cookies with Maple Glaze

Soft gingerbread cookies with maple glaze bake up with set edges and puffed, slightly underbaked centers. Chill the spiced molasses dough before rolling it in sugar, then drizzle the cooled cookies with a simple maple glaze.
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Prep Time 25 minutes
Cook Time 11 minutes
chilling time 45 minutes
Total Time 1 hour 21 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 0.75 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 1 egg large, at room temperature
  • 0.25 cup unsulphured molasses not blackstrap
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp fine salt
  • 0.25 cup granulated sugar for rolling
For the maple glaze
  • 1 cup confectioners’ sugar
  • 2 tbsp pure maple syrup
  • 1 tbsp milk

Equipment

  • 1 electric mixer
  • 2 18x13-inch baking sheets

Method
 

Make the cookies
  1. Heat the oven to 350°F and line two 18x13-inch baking sheets with parchment paper.
  2. Beat the butter and brown sugar in a large bowl with an electric mixer on medium speed for 2–3 minutes, until creamy and fluffy.
  3. Beat in the egg until combined.
  4. Beat in the molasses.
  5. Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl.
  6. Add the dry ingredients to the butter mixture and mix on low just until no dry flour remains.
  7. Cover the dough and refrigerate for 45 minutes, until firm enough to roll.
  8. Scoop the dough into 24 portions of about 1 1/2 tablespoons each.
  9. Roll each portion in the granulated sugar.
  10. Arrange 12 portions on each prepared baking sheet, leaving about 2 inches between them.
  11. Bake both sheets at 350°F for 9–11 minutes, switching and rotating their rack positions halfway through, until the edges are set and the centers look puffed and slightly underbaked.
  12. Cool the cookies on the baking sheets for 5 minutes.
  13. Transfer the cookies to wire racks and cool completely.
Make the maple glaze
  1. Whisk the confectioners’ sugar, maple syrup, and milk in a small bowl until smooth.
  2. Drizzle the glaze over the completely cooled cookies.
  3. Let the glaze set before serving.

Notes

For easier shaping, chill the dough until firm enough to roll. Store the glazed cookies in an airtight container at room temperature for up to 5 days; freeze unglazed cookies for up to 3 months. For a dairy-free swap, use plant-based butter and milk.