Gingerbread Cookies with Maple Glaze
Chewy, spiced gingerbread cookies dipped in a silky maple glaze and adorned with festive holly sprinkles—perfect for holiday gifting or Santa’s plate.
Equipment
- 1 Stand mixer (or hand mixer)
- 1 Baking sheet (lined with parchment paper)
- 1 Rolling Pin
- 1 Cookie cutters (optional)
- 1 Mixing bowl
Ingredients
- Cookie Dough:
- 2 cups all-purpose flour
- 1 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp cloves
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- 1 large egg
- ½ cup molasses
- Maple Glaze:
- 1 cup powdered sugar
- 3 tbsp pure maple syrup
- 1 tbsp milk adjust for consistency
Instructions
- Preheat Oven: 350°F (175°C). Line baking sheet with parchment.
- Mix Dry Ingredients: Combine flour, spices, baking soda, and salt.
- Cream Wet Ingredients: Beat butter and brown sugar until fluffy. Add egg and molasses.
- Combine: Gradually mix dry ingredients into wet until a soft dough forms.
- Chill Dough: Refrigerate 30 mins for easier handling.
- Roll & Cut: Roll dough to ¼-inch thickness. Cut into shapes (e.g., rounds, trees).
- Bake: 8-10 mins until edges are firm but centers are soft. Cool on wire rack.
- Make Glaze: Whisk powdered sugar, maple syrup, and milk until smooth.
- Dip Cookies: Submerge cooled cookies halfway into glaze; tap off excess.
- Decorate: Sprinkle holly-shaped candies while glaze is wet. Let set 15 mins.
Notes
-
Chill dough longer if sticky.
-
Adjust glaze thickness with milk.
-
Store in airtight containers (up to 5 days).