Soft Gingerbread Cookies with a Maple Glaze: A Cozy Winter Treat

Nothing says comfort quite like the warm, spiced aroma of gingerbread wafting through your kitchen. Soft gingerbread cookies with a maple glaze offer a perfect balance of sweet and spicy, with a touch of indulgent maple sweetness. This recipe is a delightful way to bring the magic of the holidays into your home, and it’s so easy that even beginner bakers can master it. Let’s dive in and get started!

Why You’ll Love These Soft Gingerbread Cookies

There’s something magical about biting into a cookie that’s soft, chewy, and bursting with holiday spices. These cookies are:

• Kid-friendly: Perfect for little helpers to roll and decorate.
• Beginner-friendly: Easy to make, with simple steps.
• Customizable: Adjust the ginger level or add festive sprinkles for a personalized touch.
• Perfectly balanced: The maple glaze adds just the right amount of sweetness without overwhelming the spiced base.

Ingredients for Soft Gingerbread Cookies

For the Gingerbread Cookies

Ingredient	Measurement	Notes
Unsalted butter	¾ cup	Softened for easy creaming.
Granulated sugar	1 cup	Adds sweetness and structure.
Large egg	1	Acts as a binder for the dough.
Molasses	⅓ cup	Brings that deep gingerbread flavor.
All-purpose flour	2¼ cups (300 grams)	Provides the base structure.
Baking soda	2 teaspoons	For leavening and softness.
Salt	¾ teaspoon	Enhances the flavor.
Ground ginger	1–2 teaspoons	Adjust according to your taste.
Granulated sugar	For rolling	Gives the cookies a crisp exterior.

For the Maple Glaze

Ingredient	Measurement	Notes
Melted butter	1 tablespoon	Adds richness to the glaze.
Pure maple syrup	1 tablespoon	Brings a natural, sweet maple flavor.
Powdered sugar	1½ cups (180 grams)	Creates the glaze’s texture.
Milk	2 tablespoons	Adjust for desired consistency.
Salt	Pinch	Balances the sweetness.

Step-by-Step Instructions

1. Preparing the Gingerbread Dough

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
3. Add the egg and molasses, mixing until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, salt, and ground ginger.
5. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.

2. Shaping and Baking the Cookies

1. Scoop the dough into 1-inch balls using a cookie scoop or your hands.
2. Roll each ball in granulated sugar, coating evenly.
3. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
4. Bake for 8–10 minutes, or until the edges are set and the centers remain soft.
5. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

3. Making the Maple Glaze

1. In a small bowl, whisk together melted butter, maple syrup, powdered sugar, and milk.
2. Adjust the consistency by adding a few drops of milk if the glaze is too thick.
3. Stir in a pinch of salt to enhance the flavor.

4. Glazing the Cookies

1. Once the cookies are completely cooled, drizzle or spread the glaze over the tops.
2. Allow the glaze to set for about 15 minutes before serving or storing.

Tips for Perfect Gingerbread Cookies

• Measure accurately: Use a kitchen scale for precise measurements, especially for flour.
• Chill the dough: If your dough feels too soft, chill it for 15 minutes to make shaping easier.
• Don’t overbake: The cookies will continue to firm up as they cool, so take them out when the centers are slightly soft.
• Customize the spices: Add a pinch of cinnamon, nutmeg, or cloves for extra depth.

Variations and Add-Ons

• Citrus twist: Add orange zest to the dough for a bright, zesty flavor.
• Chocolate dip: Dip half of each cookie in melted dark chocolate for a rich finish.
• Holiday sprinkles: Decorate the glaze with festive sprinkles before it sets.

Storing Your Gingerbread Cookies

• Room temperature: Store in an airtight container for up to 1 week.
• Freezing: Freeze unglazed cookies in an airtight container for up to 3 months. Thaw at room temperature and glaze before serving.

Nutritional Information

Nutrient	Per Cookie (Approx.)
Calories	160
Total Fat	7g
Carbohydrates	23g
Sugar	15g
Protein	2g

FAQ: Common Questions About Gingerbread Cookies

1. Can I use blackstrap molasses?
Blackstrap molasses is much stronger and less sweet. Use it sparingly or stick with regular molasses for this recipe.

2. How can I make these cookies gluten-free?
Replace the all-purpose flour with a gluten-free 1-to-1 baking flour blend.

3. Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 24 hours before baking.

4. What if I don’t have maple syrup?
Honey or agave syrup can work as substitutes in the glaze.

5. How do I keep my cookies soft?
Store the cookies with a slice of bread in the container to maintain their softness.

6. Can I double the recipe?
Absolutely! Just ensure you have enough baking sheets and oven space.

Conclusion: A Sweet Winter Treat

These soft gingerbread cookies with a maple glaze are everything you want in a holiday treat—soft, chewy, and full of warm spices with a sweet, glossy finish. They’re easy to make, fun to decorate, and perfect for gifting or sharing with loved ones. Get your ingredients ready and bake up a batch of cozy memories today!

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