Introduction
Soft Gingerbread Cookies with Maple Glaze are a festive, comforting treat that capture the warmth of holiday baking while delivering a tender, chewy texture. If you’re looking for the ultimate holiday cookie, these soft gingerbread cookies blend classic gingerbread spice with a sweet maple-glaze finish. With their friendly appeal and festive flavour, these cookies are ideal for holiday cookie trays, kids’ baking projects and sharing with friends. In this article we explore how to make these cookies step by step, why the texture works, and how to get that perfect glaze finish.
Table of Contents
Soft Gingerbread Cookies with Maple Glaze – Holiday Baking Delight
- Total Time: 30 min
- Yield: 24 cookies
Description
These soft gingerbread cookies with maple glaze blend warm holiday spices with a tender, chewy texture. They make a cozy Christmas treat perfect for gifting, parties, or kids holiday baking. The maple glaze adds sweetness and shine that completes each cookie beautifully.
Ingredients
¾ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
⅓ cup molasses
2¼ cups all-purpose flour
2 tsp baking soda
¾ tsp salt
1–2 tsp ground ginger
(Optional) Granulated sugar for rolling
1 Tbsp melted butter (glaze)
1 Tbsp pure maple syrup (glaze)
1½ cups powdered sugar (glaze)
2 Tbsp milk, plus more if needed (glaze)
Pinch of salt (glaze)
Instructions
1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream the softened butter and sugar until light and fluffy.
3. Add the egg and molasses, mixing until smooth and fully combined.
4. Whisk flour, baking soda, salt and ginger in a separate bowl.
5. Add dry ingredients into the wet mixture and mix until a soft dough forms.
6. Scoop dough into small balls and optionally roll in granulated sugar.
7. Place on baking sheet, leaving space to allow for spreading.
8. Bake 9–11 minutes until edges are set but centers remain soft.
9. Cool on the baking sheet before transferring to a wire rack.
10. Whisk melted butter, maple syrup, powdered sugar, milk and salt to make the glaze.
11. Dip cooled cookies into glaze and let excess drip off.
12. Place glazed cookies on wax paper and let glaze set before serving.
Notes
Measure flour lightly to prevent dry cookies.
Avoid overbaking to maintain a soft, tender center.
Chill dough for 15–30 minutes if it feels sticky or too soft.
Store cookies in an airtight container; a piece of bread inside helps keep them soft.
Glaze only once cookies are completely cool so it sets smoothly.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Here’s a detailed list of ingredients you’ll need for the recipe:
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | ¾ cup (about 170 g) | softened at room temperature |
| Granulated sugar | 1 cup (about 200 g) | for the cookie dough |
| 1 large egg | 1 | room temperature |
| Molasses | ⅓ cup (about 85 mL) | unsulphured preferred |
| All-purpose flour | 2¼ cups (about 300 g) | measured properly for texture |
| Baking soda | 2 tsp | helps cookies rise slightly |
| Salt | ¾ tsp | balances sweetness |
| Ground ginger | 1-2 tsp | depending on desired spice |
| (Optional) Granulated sugar | for rolling dough balls | gives sparkle/crinkle effect |
Maple Glaze
| Ingredient | Quantity | Notes |
|---|---|---|
| Melted butter | 1 Tbsp | enriches glaze |
| Pure maple syrup | 1 Tbsp | gives distinct flavour |
| Powdered sugar | 1½ cups (about 180 g) | for smooth set glaze |
| Milk | 2 Tbsp (+ small extra if needed) | adjust thickness |
| Pinch of salt | To taste | enhances sweetness |
Step-by-Step Instructions and Helpful Tips
- Preheat your oven to 350 °F (≈175 °C).
- In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This aerates the dough and helps the cookies bake up tender.
- Beat in the egg and molasses until fully incorporated. The molasses gives the deep colour and gingerbread flavour.
- In a separate bowl, whisk together the flour, baking soda, salt and ground ginger (and any other spices if desired). Then gradually add the dry mixture to the wet mixture and mix until a soft dough comes together. Avoid over-mixing to keep the cookies tender.
- Using a cookie scoop or spoon, form dough balls slightly smaller than a golf ball. Optionally roll each ball in granulated sugar for a festive crackle effect. Place the balls about 2-3 inches apart on parchment-lined baking sheets to allow for spreading.
- Bake for approximately 9-11 minutes (for this recipe) or until the edges are set but the centers still look slightly soft this ensures the inside remains tender once cooled.
- Allow cookies to sit on the baking sheet for a few minutes after removing from oven so they settle and finish cooking gently, then transfer to a wire rack to cool completely.
- While cookies cool, prepare the maple glaze: whisk melted butter, maple syrup, powdered sugar, milk and pinch of salt until smooth. Adjust milk slightly if glaze is too thick to dip.
- Once cookies are cool, dip one side of each cookie into the glaze. Let excess glaze drip off, then place on wax paper or a rack. Optionally add festive sprinkles before glaze sets. Let glaze set typically an hour or two.
Helpful Tips for Best Results:
- Measure flour by spooning into the cup and leveling off (or better: use a kitchen scale). Too much flour can make cookies dry.
- Do not overbake. Soft gingerbread cookies are meant to be tender and slightly chewy insidebaking until crisp will lose that softness.
- If dough is too soft or sticky, chilling it for 15-30 minutes helps manage shaping and spreading control. Several recipes emphasize chilling for better shape retention.
- Store baked cookies in an airtight container; placing a piece of bread in the container can help retain moisture and keep them soft.
- Prepare the glaze just before dipping cookies, and only glaze cookies that are fully cool so the glaze sets cleanly.
Conclusion
Soft Gingerbread Cookies with Maple Glaze offer a festive and satisfying twist on classic holiday baking. The warm ginger and molasses flavours evoke cozy winter moments, while the tender, soft texture and sweet maple glaze make them stand out among cookie trays. Whether for kids’ holiday baking, gift-giving or simply a treat to share, this recipe delivers on both flavor and feel. With the tips provided, you can confidently bake these cookies to perfection.
Frequently Asked Questions (FAQ)
Q1: Can I make the dough ahead of time?
Yes you can prepare the dough, wrap it, and refrigerate for a day or freeze shaped dough for later baking. Chilling helps with shape retention.
Q2: What if I don’t have maple syrup for the glaze?
You could substitute with light corn syrup or honey, though the flavour will differ. Maple syrup gives a distinctive taste that complements the gingerbread.
Q3: How do I keep the cookies soft instead of crisp?
Avoid overbaking (bake until edges are set but centers still look slightly soft) and store in an airtight container with a piece of bread to retain moisture.
Q4: Can I skip the glaze and just decorate with sprinkles or icing?
Absolutely. The cookies are delicious plain or decorated. If you omit glaze, consider a simple powdered sugar icing or sprinkles to keep them festive.