1. Can I make these Soft Gingerbread Cookies ahead of time?

Yes, you can make these cookies ahead of time! After baking, store the cookies in an airtight container at room temperature for up to 3-5 days. If you want to prepare them even further in advance, you can freeze the cookies (without the glaze) for up to 3 months. When you're ready to serve, simply thaw and dip them in the maple glaze for a fresh, delicious finish.

2. Can I substitute the maple syrup in the glaze?

While maple syrup adds a unique flavor to the glaze, you can substitute it with honey or corn syrup if needed. Keep in mind that honey will alter the flavor slightly, giving the glaze a more floral sweetness. Maple syrup is preferred for its rich, earthy sweetness, but other sweeteners will still work in a pinch.

3. How do I make these Soft Gingerbread Cookies more festive?

If you want to add a more festive touch to your cookies, try adding colorful holiday sprinkles on top of the maple glaze. You can also pipe on little decorations like holly leaves or candy cane shapes for a creative touch. To make these cookies even more holiday-ready, serve them on a decorative platter alongside other seasonal treats.

Soft Gingerbread Cookies with Maple Glaze - Perfect Holiday Treat

Name: Soft Gingerbread Cookies with Maple Glaze
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 3/4 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1/3 cup molasses; 2 1/4 cups all-purpose flour (300 grams); 2 teaspoons baking soda; 3/4 teaspoon salt; 1-2 teaspoons ground ginger; Granulated sugar for rolling; 1 tablespoon melted butter (for glaze); 1 tablespoon pure maple syrup; 1 1/2 cups powdered sugar (180 grams); 2 tablespoons milk; Pinch of salt (for glaze)

Description

These Soft Gingerbread Cookies with Maple Glaze are a holiday favorite, with a soft, pillowy texture and a sweet, maple glaze that perfectly complements the ginger and molasses. These cookies are simple to make and perfect for gifting or enjoying with family and friends during the holiday season.

Ingredients

Scale

3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1/3 cup molasses
2 1/4 cups all-purpose flour (300 grams)
2 teaspoons baking soda
3/4 teaspoon salt
1-2 teaspoons ground ginger
Granulated sugar for rolling
1 tablespoon melted butter (for glaze)
1 tablespoon pure maple syrup
1 1/2 cups powdered sugar (180 grams)
2 tablespoons milk
Pinch of salt (for glaze)

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the butter and sugar together in a large bowl until light and fluffy.
Mix in the egg and molasses until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, and ginger. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Scoop the dough into small balls (about the size of a golf ball) and roll each ball in granulated sugar. Place on the prepared baking sheet.
Bake for 9-11 minutes, or until the edges are slightly crisp and the centers remain soft.
While the cookies cool, prepare the glaze by whisking together the melted butter, maple syrup, powdered sugar, milk, and a pinch of salt until smooth.
Once the cookies are slightly cooled, dip one side into the maple glaze, allowing any excess to drip off. Place the cookies on wax paper to set.
If desired, add festive sprinkles before the glaze sets completely.

Notes

For a thicker glaze, add a little more powdered sugar.
If you prefer a firmer glaze, use white chocolate melted with coconut oil as an alternative.
These cookies can be made ahead and frozen without the glaze. When ready to serve, thaw and glaze just before serving.
Ensure you do not overbake the cookies to keep them soft and chewy.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 15g
Sodium: 45mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg