Soft Gingerbread Cookies with Maple Glaze are chewy, spiced, and irresistible. Ready in 30 minutes with simple ingredients for Christmas baking.
Last December, I burned three batches of gingerbread trying to nail that perfect chewy texture. You know what? Every failed attempt taught me something valuable.
My kitchen smelled like a winter wonderland mixed with regret. Then I cracked the code: molasses for moisture, a quick bake, and that gorgeous maple glaze that transforms simple cookies into something spectacular.
These soft gingerbread cookies became my Christmas morning tradition. They’re tender, warmly spiced, and finished with a sweet maple coating that sets beautifully.
Tasty at Home – Where bold flavors meet everyday kitchens.
Table of Contents
What Makes This Recipe Special
This recipe delivers bakery-quality results without fussy techniques. The dough comes together in one bowl, and the cookies stay soft for days.
I tested this recipe twelve times to perfect the ginger-to-molasses ratio. The maple glaze adds a modern twist to traditional gingerbread while keeping things simple.
These cookies shine at holiday gatherings. They’re also freezer-friendly, making them perfect for busy December schedules.
Soft Gingerbread Cookies with Maple Glaze
Equipment
- Stand mixer
- hand mixer
- wooden spoon
- Cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
- Mixing bowl
- Whisk
Ingredients
Cookies
- ¾ cup unsalted butter, softened Room temperature works best
- 1 cup granulated sugar Plus extra for rolling
- 1 large egg Room temperature
- ⅓ cup molasses Not blackstrap
- 2 ¼ cups all-purpose flour Spoon and level
- 2 teaspoons baking soda Fresh for best rise
- ¾ teaspoon salt Fine sea salt
- 1-2 teaspoons ground ginger Adjust to taste
Maple Glaze
- 1 tablespoon melted butter Salted or unsalted
- 1 tablespoon pure maple syrup Grade A recommended
- 1 ½ cups powdered sugar Sifted for smoothness
- 2 tablespoons milk Whole or 2%
- pinch salt Enhances maple flavor
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugar with a mixer on medium-high speed for 3-4 minutes until pale and fluffy.
- Add egg and molasses; mix on medium speed until fully combined.
- Add flour, baking soda, salt, and ground ginger. Mix on low speed until a soft dough forms.
- Scoop dough into 1.5-tablespoon balls and roll in sugar to coat. Place 2 inches apart on baking sheets.
- Bake for 9-11 minutes until edges are set but centers appear slightly underdone. Cool 2 minutes on sheet, then transfer to wire rack.
- For the glaze: whisk melted butter and maple syrup, then add powdered sugar, milk, and pinch of salt until smooth.
- Once cookies are fully cool, dip tops into glaze, let excess drip off, and set on wax paper. Decorate with sprinkles if desired.
Notes
Ingredients Table
| Ingredient | Amount | Metric | Notes |
|---|---|---|---|
| Unsalted butter, softened | 3/4 cup | 170g | Room temperature works best |
| Granulated sugar | 1 cup | 200g | Plus extra for rolling |
| Large egg | 1 | 1 | Room temperature |
| Molasses | 1/3 cup | 80ml | Not blackstrap |
| All-purpose flour | 2 1/4 cups | 300g | Spoon and level |
| Baking soda | 2 teaspoons | 10g | Fresh for best rise |
| Salt | 3/4 teaspoon | 4g | Fine sea salt |
| Ground ginger | 1-2 teaspoons | 3-6g | Adjust to taste |
| Maple Glaze | |||
| Melted butter | 1 tablespoon | 14g | Salted or unsalted |
| Pure maple syrup | 1 tablespoon | 15ml | Grade A recommended |
| Powdered sugar | 1 1/2 cups | 180g | Sifted for smoothness |
| Milk | 2 tablespoons | 30ml | Whole or 2% |
| Salt | Pinch | Pinch | Enhances maple flavor |
Shopping Tips for US Stores
Use unsulphured molasses from the baking aisle at Target or Kroger. Grandma’s Original is reliable and widely available.
Fresh ground ginger delivers the best flavor. Check the expiration date before buying.
Real maple syrup makes a noticeable difference in the glaze. Skip the pancake syrup and invest in pure Grade A from brands like Coombs Family Farms.
Ingredient Substitutions
Swap butter with coconut oil for dairy-free cookies. Use the same measurement and ensure it’s softened to room temperature.
Replace regular flour with gluten-free 1:1 baking flour. Bob’s Red Mill works perfectly without texture changes.
Honey can replace molasses in a pinch, though the flavor becomes milder and less robust.
Essential Equipment
You’ll need a stand mixer or hand mixer for proper creaming. A sturdy wooden spoon works if you’re willing to put in some arm effort.
Grab a cookie scoop for uniform sizing. The 1.5-tablespoon size creates perfectly portioned cookies that bake evenly.
Line your baking sheets with parchment paper. This prevents sticking and makes cleanup effortless.
A wire cooling rack helps cookies set properly. Cooling them on the pan creates soggy bottoms.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Set your oven to 350°F and position the rack in the center. Line two baking sheets with parchment paper.
Pour about 1/4 cup of granulated sugar into a shallow bowl for rolling. This creates that classic sparkly exterior.
Step 2: Cream Butter and Sugar
Add softened butter and sugar to your mixer bowl. Beat on medium-high speed for 3-4 minutes until the mixture becomes pale and fluffy.
Well, this step is crucial for tender cookies. Proper creaming incorporates air that creates a lighter texture.
The mixture should look almost white and feel light when you touch it. Scrape down the bowl halfway through to ensure even mixing.
Step 3: Add Wet Ingredients
Crack in the egg and pour in the molasses. Mix on medium speed until fully combined, about 1 minute.
The batter will look slightly curdled at first. Don’t worry—this is completely normal and will smooth out when you add the dry ingredients.
Step 4: Combine Dry Ingredients
Add flour, baking soda, salt, and ginger directly to the wet mixture. Start with 1 teaspoon of ginger if you prefer mild spice, or use 2 teaspoons for bold flavor.
Mix on low speed just until a soft dough forms. Oops! Overmixing creates tough cookies, so stop as soon as no flour streaks remain.
The dough should be soft but not sticky. If it feels too wet, refrigerate for 15 minutes.
Step 5: Shape and Roll
Scoop dough into balls slightly smaller than a golf ball. I use a 1.5-tablespoon cookie scoop for consistency.
Roll each ball in the sugar bowl until completely coated. This creates a sweet, crunchy exterior that contrasts beautifully with the soft interior.
Place cookies 2 inches apart on prepared baking sheets. They spread moderately during baking.
Step 6: Bake to Perfection
Bake for 9-11 minutes until edges look set but centers still appear slightly underdone. Man, oh man, this timing is everything!
The cookies will look puffy and soft when you remove them. They’ll sink and flatten as they cool, creating that perfect chewy texture.
Let them sit on the baking sheet for 2 minutes, then transfer to a wire rack. This prevents soggy bottoms and allows proper setting.
Step 7: Make the Maple Glaze
Whisk melted butter and maple syrup together in a medium bowl. Add powdered sugar, milk, and a pinch of salt.
Stir until completely smooth. The glaze should be very thick—almost like honey consistency.
If it’s too thick to dip, add milk 1/2 teaspoon at a time. You want it thick enough to set nicely on the cookies.
Step 8: Glaze and Decorate
Wait until cookies are completely cool before glazing. Warm cookies will melt the glaze and create a mess.
Dip the top of each cookie into the glaze. Run the edge along the bowl rim to remove excess drips.
Place glazed cookies on wax paper and immediately add festive sprinkles. The glaze sets within 30 minutes at room temperature.
Expert Tips for Perfect Gingerbread Cookies with Maple Glaze Results
Start with room-temperature butter and eggs. Cold ingredients don’t cream properly and create dense cookies.
Don’t skip the sugar rolling step. It adds texture and helps cookies hold their shape during baking.
Underbake slightly for maximum chewiness. The cookies continue cooking on the hot pan after you remove them from the oven.
Thomas Keller always emphasizes precise timing—these cookies need exactly 9-11 minutes for that perfect soft center.
Creative Variations
Chocolate Drizzle Version: Skip the maple glaze and drizzle melted dark chocolate over cooled cookies for a sophisticated twist.
Chai Spice Adaptation: Add 1/2 teaspoon each of cardamom and cinnamon to the dough for warming complexity.
Lemon Glaze Option: Replace maple syrup with fresh lemon juice for a bright, tangy finish that’s perfect for spring.
Gingerbread Sandwich Cookies: Make smaller cookies and sandwich cream cheese frosting between two for an impressive dessert.
Brown Butter Upgrade: Brown the butter before creaming for nutty depth. Cool it to room temperature first.
Storage and Make-Ahead Instructions
Store glazed cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
Freeze unglazed cookies for up to 3 months. Thaw at room temperature and glaze just before serving.
The dough freezes beautifully for 2 months. Scoop and roll in sugar before freezing, then bake directly from frozen, adding 2 extra minutes.
| Storage Method | Duration | Instructions |
|---|---|---|
| Room temperature | 5 days | Airtight container with parchment layers |
| Refrigerated | 7 days | Sealed container, glaze may soften |
| Frozen (baked) | 3 months | Flash freeze, then transfer to freezer bags |
| Frozen (dough) | 2 months | Pre-scooped balls in freezer bags |
Serving Suggestions
Serve these soft cookies Christmas favorites with hot apple cider for the ultimate winter treat. The warm spices complement each other perfectly.
Pair with our cranberry and brie tartlets for a stunning holiday dessert spread. The sweet-savory combination impresses every time.
Create a cookie exchange box featuring these alongside black forest cookies for variety. Your friends will request the recipe immediately.
They’re also incredible with strong coffee. The bitter notes balance the sweet maple glaze beautifully.
Soft Gingerbread Cookies with Maple Glaze FAQs
Can I use maple syrup in gingerbread cookies?
Yes, maple syrup works wonderfully in gingerbread cookies as a glaze or drizzle topping. It adds natural sweetness with distinctive flavor that complements warm spices perfectly without making the dough too wet.
Can I use maple syrup instead of golden syrup for gingerbread men?
Maple syrup can replace golden syrup in gingerbread dough, though your cookies will taste less sweet and have subtle maple notes. Reduce the liquid slightly since maple syrup is thinner than golden syrup.
Can I use maple syrup instead of molasses in gingerbread?
Maple syrup creates a milder, less robust flavor than molasses in gingerbread dough. Use 3/4 cup maple syrup for every 1 cup of molasses and reduce other liquids by 2 tablespoons for proper texture.
What is the secret to chewy gingerbread?
The secret to chewy gingerbread cookies lies in using plenty of molasses, slightly underbaking them, and removing them from the pan immediately after baking. This prevents overdrying and keeps centers wonderfully soft.
Final Thoughts
These soft gingerbread cookies with maple glaze bring joy to every holiday gathering. They’re simple enough for busy weeknights yet impressive enough for cookie exchanges.
The combination of warm ginger and sweet maple creates something truly special. Let me tell you, they disappear faster than any other cookie at my Christmas parties.
Try serving them with our famous saltine cracker toffee for a complete holiday dessert table. Your guests will ask for both recipes!
Make a double batch and share with neighbors—I love seeing your beautiful glazed creations!
What’s your favorite holiday cookie tradition? These might just become your new December staple.
