Description
Delight in these soft and spicy Ginger Maple Cookies, featuring a perfect blend of ground ginger, cinnamon, and molasses with a sweet maple glaze. These cookies offer a cozy fall flavor, baked to perfection and finished with a luscious maple-cinnamon drizzle.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Wet Ingredients
- 3/4 cup unsalted sweet cream butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup dark molasses
For Rolling and Coating
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Maple Cinnamon Glaze
- 4 tablespoons unsalted sweet cream butter, melted
- 2 cups powdered sugar
- 2 teaspoons pure maple syrup
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, ground ginger, baking soda, ground cinnamon, and kosher salt until well combined.
- Cream Butter and Sugar: Using a stand mixer, beat the softened unsalted butter with the granulated sugar until the mixture is light, fluffy, and creamy.
- Add Wet Ingredients: Beat in the egg followed by the dark molasses, ensuring everything is incorporated smoothly.
- Combine Dry and Wet: Gradually add the flour mixture to the wet ingredients, mixing just until combined to form the cookie dough.
- Chill Dough: Cover the dough and place it in the refrigerator for one hour to firm up, making it easier to handle and enhancing the flavors.
- Prepare Sugar Coating: In a small bowl, combine 1/3 cup granulated sugar with 1 tablespoon ground cinnamon for rolling the cookie dough balls.
- Shape Cookies: Using a small ice cream scooper or spoon, scoop out dough portions and roll each into a ball with your hands.
- Coat Cookies: Roll each dough ball in the cinnamon-sugar mixture, coating evenly, then place on the prepared cookie sheets about 2 inches apart to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 minutes until the edges are set and slightly golden but the centers remain soft.
- Make the Glaze: While the cookies bake, melt the 4 tablespoons of butter in a small bowl and allow it to cool slightly, then mix in the powdered sugar, maple syrup, and cinnamon until smooth and well combined.
- Decorate Cookies: Transfer the glaze to a ziplock bag, snip off a corner, and drizzle the glaze over the cooled cookies evenly.
- Dry and Serve: Allow the glaze to set and dry for at least 30 minutes before serving to let flavors meld and the glaze firm up.
Notes
- The dough requires chilling to firm up; do not skip this step for best texture.
- Using dark molasses adds a rich depth of flavor; substitute with light molasses if unavailable but expect a milder taste.
- Ensure the butter for the glaze is not too hot to prevent melting the powdered sugar and affecting the glaze consistency.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- If you prefer a less sweet glaze, reduce the powdered sugar to 1.5 cups and adjust maple syrup accordingly.
