Soft Gingerbread Cookies with a sweet maple glaze are the perfect holiday treat! Soft, pillowy gingerbread with sunken centers and slightly crisped edges, plus little nooks and crannies packed with ginger spice and molasses. These are SO GOOD!
PREP TIME: 20 MINUTES
SERVES: 24 cookies
Gingerbread Cookies 3/4 cup salted butter, softened (1 1/2 sticks) 1 cup white sugar 1 large egg 1/3 cup molasses 2 1/4 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1–2 teaspoons ginger Crown Maple organic maple sugar for rolling
Maple Glaze 2 tablespoons melted butter 1/4 cup pure Crown Maple Dark Color Robust Taste organic maple syrup 3/4 to 1 cup confectioners’ sugar pinch of salt, to taste
Preheat your oven to 375˚
Cream butter and sugar in the bowl of a stand mixer until light and fluffy. Add egg and molasses; mix until incorporated.
Add flour, baking soda, salt, and ginger. Mix until a soft dough forms. Scoop into small balls (a little smaller than the size of a golf ball) and roll in Crown Maple organic maple sugar.
Bake for 10-12 minutes; remove from pan so the cookies can flatten slightly as they cool.
Whisk maple glaze ingredients together until smooth. Drizzle or dip one side of the baked cookies into the maple glaze enjoy!