Can I make these Soft Gingerbread Cookies gluten-free?

Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to check that the other ingredients, such as the baking soda and spices, are gluten-free as well.

Can I freeze the cookies before glazing?

Absolutely! You can freeze the Soft Gingerbread Cookies without the glaze. After baking and cooling the cookies, place them in an airtight container or freezer bag. When ready to serve, just thaw them and dip them in the maple glaze for a fresh, delicious treat.

What can I use if I don't have molasses?

If you don’t have molasses, you can substitute it with maple syrup, although the flavor will be slightly different. For a closer taste, dark corn syrup or brown sugar can also work, though it won’t have the same depth of flavor as molasses.

Soft Gingerbread Cookies with Maple Glaze Recipe

Description

These Soft Gingerbread Cookies with Maple Glaze are the ultimate holiday treat, combining the rich flavors of molasses and ginger with a soft, chewy texture. Topped with a smooth, maple glaze, they’re the perfect balance of sweet and spicy, making them an irresistible seasonal favorite.

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 mixing bowl until light and fluffy.
Add the egg and molasses to the butter mixture and mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, salt, and ground ginger.
Mix the dry ingredients into the wet ingredients until a soft dough forms.
Scoop the dough into small balls, about the size of a golf ball, and roll them in granulated sugar.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 9-11 minutes or until the cookies are set but still soft in the center. Let them cool on the sheet for a few minutes before transferring them to a wire rack.
Whisk the maple glaze ingredients together until smooth. Dip the cooled cookies halfway into the glaze and let the excess drip off.
Place the glazed cookies on wax paper and add any desired festive sprinkles before the glaze sets.

Notes

If the dough is too sticky, add a tablespoon or two of flour to achieve the right consistency.
The cookies should be soft when removed from the oven. Let them cool on the baking sheet to avoid overbaking.
If the maple glaze is too thick, add a little more milk until it reaches a dippable consistency.
Store cookies in an airtight container at room temperature for 3-5 days, or freeze them without glaze for longer storage.

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

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 19g
Sodium: 95mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 1g
Cholesterol: 20mg