Soft Gingerbread Cookies with Maple Glaze to Sweeten Holidays

There’s something undeniably magical about baking cookies during the holidays, isn’t there? The kitchen fills with delightful scents that wrap around you like a warm hug. And let me tell you, my Soft Gingerbread Cookies with Maple Glaze are the perfect way to capture that festive spirit! They’re soft and chewy, with the warm flavors of ginger and a sweet maple glaze that just sings of the season.

I remember the first time I made these cookies; it was a chilly December afternoon. My kids and I danced around the kitchen, flour flying everywhere, as we mixed the spices and molasses. The moment those cookies came out of the oven, my house smelled like a cozy gingerbread dream. We couldn’t wait to try them once the glaze was drizzled on top! Trust me, the combination of the spicy ginger and the sweet maple is pure heaven. Every bite feels like a little celebration, and it’s become a cherished tradition in our home.

These cookies are not just treats; they’re a way to create memories with loved ones. So, grab your apron, and let’s dive into the joy of holiday baking together!

Why You’ll Love This Recipe

Oh, let me share why my Soft Gingerbread Cookies with Maple Glaze are a must-bake this holiday season! You’ll fall head over heels for these cookies, and here’s why:

• Quick and Easy: With just 20 minutes of prep time, you’ll have fresh cookies ready to enjoy in no time!
• Delicious Flavor: The perfect blend of warm spices and sweet molasses creates a delightful taste that will have everyone asking for seconds.
• Festive Spirit: These cookies capture the essence of the holidays, filling your home with inviting aromas and bringing smiles to the faces of family and friends.
• Versatile Treat: Enjoy them as is, or dress them up with sprinkles for a fun twist. They’re perfect for cookie exchanges or cozy family gatherings.

Trust me, once you take a bite, you’ll understand why these cookies have earned a special place in my heart and kitchen!

Ingredients for Soft Gingerbread Cookies with Maple Glaze

Gathering the right ingredients is key to making these delightful cookies. Here’s what you’ll need:

• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• ⅓ cup unsulphured molasses (I recommend Grandma’s brand for the best flavor!)
• 2¼ cups + 1 tablespoon all-purpose flour (307 g for precision)
• 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 for consistency)
• Pinch of salt, to taste (for the glaze)

Make sure you have everything ready before you start, so the process flows smoothly. Happy baking!

How to Prepare Soft Gingerbread Cookies with Maple Glaze

Making my Soft Gingerbread Cookies with Maple Glaze is a delightful process that fills your kitchen with the warmth of the holidays. Let’s break it down into simple steps so you can bake these treats with ease!

Preparing the Dough

Start by preheating your oven to 350°F (175°C). In the bowl of a stand mixer, cream together the ¾ cup of softened unsalted butter and 1 cup of granulated sugar until the mixture becomes light and fluffy. This usually takes about 2-3 minutes. Next, add in 1 large egg and ⅓ cup of unsulphured molasses. Mix until everything is fully incorporated and smooth.

Now it’s time to add the dry ingredients! Gently combine 2¼ cups + 1 tablespoon of all-purpose flour, 2 teaspoons of baking soda, ¾ teaspoon of salt, and 1½ teaspoons of ground ginger into the butter mixture. Mix just until a soft dough forms—overmixing can make the cookies tough, and we definitely don’t want that!

Shaping and Baking the Cookies

Once your dough is ready, scoop out portions slightly larger than a golf ball. You can use a cookie scoop if you have one, which makes this easier. Roll each ball in granulated sugar to give them a beautiful sparkle. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading.

Bake the cookies for about 9-11 minutes. You want them to look set but still soft in the center. After removing them from the oven, let them rest on the baking sheet for a few minutes before transferring them to a cooling rack. This little wait helps them firm up just right!

Making the Maple Glaze

While the cookies are cooling, let’s whip up that gorgeous maple glaze! In a medium bowl, whisk together 1 tablespoon of melted butter, 1 tablespoon of pure maple syrup, 1½ cups of powdered sugar, and 2 tablespoons of milk. Keep whisking until the glaze is smooth and has a nice pourable consistency. If it’s too thick, don’t hesitate to add a tiny bit more milk, just a drop at a time!

Glazing and Decorating

Now comes the fun part—glazing! Take each cookie and dip one side into the glaze, letting the excess drip off back into the bowl. You can run the edge of the cookie along the bowl to remove more glaze if needed. For a festive touch, sprinkle some fun decorations or sprinkles on top before the glaze sets.

Let the cookies sit on wax paper for about 1-2 hours at room temperature until the glaze is fully set. I promise the wait will be worth it when you take that first bite of your beautifully glazed gingerbread cookies!

Tips for Success

To ensure your Soft Gingerbread Cookies with Maple Glaze come out perfectly every time, here are some tips I swear by:

• Measure Flour Accurately: For the best results, I highly recommend using a kitchen scale to measure 307 g of flour. If you’re using cups, scoop the flour into your measuring cup until it overflows, then level it off with a knife to avoid packing it down.
• Test Bake: Before committing to the whole batch, bake 2-4 cookies as a test. If they spread more than you like, mix in an extra tablespoon of flour to the remaining dough.
• Use Unsulphured Molasses: Stick with unsulphured molasses for a sweeter, less bitter flavor. Blackstrap molasses can make your cookies taste off, so avoid it!
• Decorate Wisely: If you’re going for sprinkles, add them right after glazing while it’s still wet. This helps them stick beautifully!

With these tips in your back pocket, you’re well on your way to baking the perfect batch of gingerbread cookies that everyone will love!

Nutritional Information

As you indulge in my Soft Gingerbread Cookies with Maple Glaze, it’s good to keep in mind that nutrition can vary based on the specific ingredients and brands you use. While I can’t provide exact values, here’s a typical breakdown per cookie:

• Calories: 150
• Fat: 5g
• Saturated Fat: 3g
• Carbohydrates: 22g
• Sugar: 12g
• Protein: 1g
• Sodium: 70mg

Enjoy these cookies as a delicious treat, and remember, moderation is key to balancing out those holiday sweets!

FAQ about Soft Gingerbread Cookies with Maple Glaze

Got questions about my Soft Gingerbread Cookies with Maple Glaze? Don’t worry, I’ve got you covered! Here are some common queries that pop up:

Can I use different types of molasses?

It’s best to stick with unsulphured molasses for this recipe. It adds the right sweetness and flavor. Blackstrap molasses is too strong and can make your cookies taste bitter, so avoid that one!

How do I store leftover cookies?

To keep your cookies fresh, store them in an airtight container at room temperature. They’ll stay soft for several days. If you want to keep them longer, you can freeze them without the glaze. Just thaw and glaze before serving!

Can I make these cookies ahead of time?

Absolutely! You can bake the cookies in advance and freeze them unglazed. Just make sure to glaze them within a day of serving for the best appearance and taste.

How can I make these cookies a bit spicier?

If you love a kick of spice, feel free to add an extra half teaspoon of ground ginger or even throw in a pinch of ground cloves or cinnamon. It’ll give your cookies an exciting twist!

With these answers, I hope you’re ready to dive into baking! These cookies are sure to bring joy to your holiday celebrations!

Storage & Reheating Instructions

Storing your Soft Gingerbread Cookies with Maple Glaze properly is key to keeping them deliciously fresh! Once they’re fully cooled, place the cookies in an airtight container at room temperature. They’ll stay soft and tasty for up to a week—if they last that long, of course!

If you want to keep them longer, you can freeze the unglazed cookies. Just layer them between sheets of parchment paper in a freezer-safe container. When you’re ready to enjoy them, simply thaw the cookies at room temperature and glaze them just before serving for the best results.

If you prefer them warm, pop them in the microwave for about 10-15 seconds. This will give you that comforting, freshly baked feel again. Just be careful not to overheat them, or they might lose that delightful softness!

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