These soft gingerbread cookies are thick, cozy, and perfectly spiced — the kind that stay tender for days and feel extra special with a simple maple glaze on top.
Yield
About 24 cookies
Total Time
About 30 minutes
Ingredients
Gingerbread Cookies
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ⅓ cup molasses
- 2 ¼ cups + 1 tablespoon all-purpose flour
- 2 teaspoons baking soda
- ¾ teaspoon salt
- 1 ½ teaspoons ground ginger
- Granulated sugar, for rolling
Maple Glaze
- 1 tablespoon butter, melted
- 1 tablespoon pure maple syrup
- 1 ½ cups powdered sugar
- 2 tablespoons milk, plus more as needed
- Pinch of salt
How to Make Soft Gingerbread Cookies
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and molasses and mix until fully combined.
- Add the flour, baking soda, salt, and ground ginger. Mix until a soft dough forms.
- Scoop the dough into balls slightly larger than a golf ball. Roll each ball in granulated sugar and place on the prepared baking sheet, leaving space between each cookie.
- Bake for 9–11 minutes, just until the cookies are set but still soft. Let them rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely. The cookies will flatten slightly as they cool.
Maple Glaze
- In a small bowl, whisk together the melted butter, maple syrup, powdered sugar, milk, and salt until smooth. The glaze should be thick but drizzleable. Add a little more milk if needed.
- Once the cookies are completely cooled, dip one half into the glaze, letting any excess drip off along the side of the bowl. Place cookies on parchment or wax paper and allow the glaze to set before serving.
Notes from My Kitchen
- These cookies stay soft and tender for days, making them perfect for cookie boxes or gifting.
- If the glaze feels too thick, add milk a teaspoon at a time until it reaches the right consistency.
- A sprinkle of festive sprinkles or coarse sugar on top before the glaze sets is optional but fun — especially if you’re baking with kids.