Soft Gingerbread Cookies with Maple Glaze for Holiday Joy

Welcome to my cozy little corner of the baking world! Today, I’m thrilled to share my recipe for Soft Gingerbread Cookies with Maple Glaze, a treat that fills my kitchen with the warm, spicy scents of the holidays. There’s something magical about the combination of ginger, cinnamon, and sweet maple that just screams festive cheer. I remember baking these cookies with my grandmother every December. We would gather in her kitchen, the aroma wrapping around us like a warm hug as we rolled the dough and sprinkled sugar over every cookie ball. It was our little ritual, and the laughter we shared while decorating those cookies still echoes in my heart. These gingerbread cookies are soft, chewy, and topped with a sweet maple glaze that adds the perfect finishing touch. They’re not just cookies; they’re a slice of my holiday memories, and I can’t wait for you to create your own special moments with them!

Ingredients for Soft Gingerbread Cookies with Maple Glaze

To create these delightful Soft Gingerbread Cookies with Maple Glaze, you’ll need the following ingredients:

• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• ⅓ cup unsulphured molasses (I highly recommend Grandma’s brand!)
• 2¼ cups + 1 tablespoon all-purpose flour (307 g)
• 2 teaspoons baking soda
• ¾ teaspoon salt
• 1½ teaspoons ground ginger
• Granulated sugar, for rolling
• 1 tablespoon butter, melted (for the glaze)
• 1 tablespoon pure maple syrup
• 1½ cups powdered sugar (180 g)
• 2 tablespoons milk (plus a tiny bit more if needed)
• Pinch of salt, to taste

Each ingredient plays a crucial role in creating that soft, chewy texture and the perfect sweet glaze. Trust me, using the right molasses makes all the difference in flavor!

How to Prepare Soft Gingerbread Cookies with Maple Glaze

Get ready to fill your kitchen with the delightful scents of the holidays! Making these Soft Gingerbread Cookies with Maple Glaze is a fun and straightforward process. Let’s dive right into it!

Prepping the Dough

First things first, preheat your oven to 350°F (175°C). This little step is crucial to ensure your cookies bake evenly. In the bowl of a stand mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy—think soft clouds! This usually takes about 2-3 minutes. Next, add in the egg and molasses, mixing until everything is fully incorporated. Now, it’s time to add the dry ingredients: flour, baking soda, salt, and ground ginger. Mix just until a soft dough forms; don’t overdo it! You want that dough to be soft but not sticky.

Shaping and Baking the Cookies

Now comes the fun part! Scoop the dough into balls slightly larger than a golf ball. I love rolling them in granulated sugar, which gives the cookies a sweet crunch. Place the sugar-coated dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake them in your preheated oven for 9–11 minutes. Keep an eye on them; you want them to look puffy and set but not overly brown! Once they’re done, let the cookies rest on the baking sheet for a few minutes before gently transferring them to a cooling rack. This step is key to keeping them soft.

Making the Maple Glaze

While your cookies cool, let’s whip up that irresistible maple glaze! In a mixing bowl, whisk together the melted butter, pure maple syrup, powdered sugar, milk, and a pinch of salt. Keep whisking until the mixture is smooth and free of lumps. If it’s too thick, add just a tiny splash more of milk to reach the perfect consistency. You want it pourable but not runny.

Glazing the Cookies

Once your cookies are completely cool, it’s time to glaze! Dip one side of each cookie into the maple glaze, allowing any excess to drip back into the bowl. A little trick I love is to run the edge of the cookie along the bowl to remove extra glaze—this keeps things neat! If you’re feeling festive, sprinkle some colorful sprinkles on top before the glaze sets. Place your glazed cookies on wax paper and let the glaze dry at room temperature for about 1–2 hours until it’s fully set. And there you have it—soft, chewy gingerbread cookies that are bursting with holiday spirit!

Why You’ll Love This Recipe

These Soft Gingerbread Cookies with Maple Glaze are sure to become a cherished holiday favorite for many reasons:

• Irresistible Flavor: The warm spices of ginger and cinnamon combined with the sweetness of maple create a flavor explosion that feels like a warm hug.
• Soft and Chewy: The texture is simply divine! Each bite melts in your mouth, making them a perfect treat for any occasion.
• Easy to Make: With straightforward steps, you’ll be in and out of the kitchen in no time, leaving plenty of moments to enjoy with family and friends.
• Holiday Spirit: The delightful aromas that fill your home while baking will instantly bring the holiday cheer, making every batch feel like a celebration.
• Perfect for Sharing: These cookies are great for gifting or bringing to holiday parties, spreading joy one bite at a time!

Trust me, once you bake these cookies, you’ll be hooked for the season!

Tips for Success

To ensure your Soft Gingerbread Cookies with Maple Glaze turn out perfectly every time, here are some helpful tips:

• Measure Accurately: For the best results, I highly recommend using a kitchen scale to measure your flour. Too much flour can lead to dry cookies, so aim for 307 g if you can!
• Don’t Overmix: When combining the dry ingredients with the wet, mix just until a soft dough forms. Overmixing can lead to tough cookies, and we definitely want them soft and chewy!
• Chill the Dough (if needed): If your dough feels too sticky to handle, pop it in the fridge for about 30 minutes. This makes it easier to scoop and roll.
• Watch the Baking Time: Ovens can vary, so start checking your cookies at the 9-minute mark. They should look puffy and set but not overly brown, ensuring they stay soft.
• Allow Cooling Time: Don’t rush the cooling process! Letting the cookies rest on the baking sheet for a few minutes before transferring them helps maintain their soft texture.

With these tips, you’ll be on your way to baking a batch of gingerbread cookies that will wow your friends and family!

Serving Suggestions

When it comes to enjoying these Soft Gingerbread Cookies with Maple Glaze, the possibilities are endless! Here are some delightful serving suggestions that will elevate your cookie experience:

• With a Hot Beverage: Pair these cookies with a steaming cup of spiced chai or a rich hot chocolate. The warmth of the drink complements the gingerbread perfectly, making for a cozy afternoon treat.
• For Holiday Gatherings: These cookies are a hit at any holiday party! Serve them on a festive platter alongside other holiday favorites like peppermint bark or sugar cookies. They’ll add a delightful touch to your dessert table.
• With Ice Cream: For a fun twist, crumble a cookie over a scoop of vanilla ice cream or serve it as a sandwich with your favorite flavor in between. The warm spices and creamy ice cream create a heavenly combination!
• On a Sweet Cheese Board: Include these cookies on a charcuterie board with some soft cheeses, dried fruits, and nuts. The cookies’ sweetness beautifully balances with the savory elements, creating an inviting spread.
• Gift-Worthy: Pack these cookies in pretty boxes or jars as sweet gifts for friends and family. A little ribbon and a tag with a heartfelt message will make your thoughtful gesture even more special!

Trust me, whether you’re sipping tea, hosting a gathering, or gifting them, these cookies will shine in every setting. Enjoy the joy they bring to your holiday moments!

Nutritional Information

As with all homemade treats, the nutritional values can vary based on the specific ingredients and brands you use. While I strive to provide accurate estimates, please remember that these numbers are just guidelines. For each Soft Gingerbread Cookie with Maple Glaze, you can expect approximately:

• Calories: 150
• Fat: 5g
• Saturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 15mg
• Sodium: 80mg
• Carbohydrates: 22g
• Sugar: 12g
• Fiber: 0g
• Protein: 1g

Keep in mind that these values can change based on how you adapt the recipe, like using different types of flour or sweeteners. Enjoy these delicious cookies in moderation as part of your holiday festivities!

FAQs

Can I freeze the cookies?

Absolutely! You can freeze both unglazed and glazed cookies. If you’re freezing unglazed cookies, just let them cool completely, then store them in an airtight container or a zip-top freezer bag. They’ll keep well for up to three months. When you’re ready to enjoy them, simply thaw at room temperature and glaze them fresh. If you’ve already glazed your cookies, you can still freeze them—just be sure to layer them carefully in a container with parchment paper between each layer to prevent sticking. Thaw at room temperature, and they’ll be just as delightful as the day you made them!

What type of molasses should I use?

For this recipe, you want to use unsulphured molasses. It has a rich, sweet flavor that works perfectly in gingerbread cookies. I always recommend Grandma’s brand, but feel free to use any unsulphured variety you can find. Stay away from blackstrap molasses, though! It’s much too bitter and can really overpower the other flavors in your cookies. Trust me, the right molasses makes all the difference!

How can I make the glaze thicker?

If you want a thicker glaze, it’s easy to adjust! Start by reducing the amount of milk you add when mixing the glaze. You can also sift in a bit more powdered sugar until you reach your desired consistency. If you’re feeling adventurous, melted white chocolate is a fantastic option too! Just melt some white chocolate chips with a touch of coconut oil and mix it into your glaze. It adds a deliciously creamy texture that pairs beautifully with the gingerbread!

Can I use whole wheat flour instead?

Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may change the texture of your cookies slightly. Whole wheat will yield a denser cookie with a nuttier flavor, which can be delicious! I recommend using half whole wheat and half all-purpose flour for a nice balance. This way, you’ll still get that soft, chewy texture while adding a bit of wholesome goodness!

How do I store the cookies?

To keep your Soft Gingerbread Cookies with Maple Glaze fresh, store them in an airtight container at room temperature. They’ll stay delicious for about a week. If you have unglazed cookies, keep them in a similar container, and they’ll last even longer! Just make sure they’re completely cooled before sealing them up. And don’t forget to add some parchment paper between layers if you’re stacking them—this helps prevent any sticking and keeps them nice and soft!

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