Nothing captures the holiday spirit quite like the smell of freshly baked gingerbread wafting through the kitchen. I love how these Soft Gingerbread Cookies with Maple Glaze fill my home with warmth and cheer. They’re soft, perfectly spiced, and topped with a sweet maple glaze that melts in the mouth. These cookies are ideal for gifting, decorating with kids, or serving with a cozy mug of hot cocoa.
Why You’ll Love This Recipe
I adore this recipe because it’s a mix of simplicity and pure holiday magic. The dough comes together easily, and the aroma while baking is unforgettable. The glaze adds the perfect touch of sweetness without overpowering the spiced cookie. I also love that these cookies stay soft for days, making them perfect for holiday gatherings or gifting. Plus, the rolling and glazing steps make for a fun family activity that even little hands can help with.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cookies:
3 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
¾ cup unsalted butter, softened
¾ cup packed dark brown sugar
⅓ cup molasses
1 egg
1 teaspoon vanilla extract
For the maple glaze:
1 cup powdered sugar
3 tablespoons pure maple syrup
1 tablespoon dairy-free milk (or regular milk)
A pinch of salt
Directions
Mix the dry ingredients: I start by whisking together the flour, baking soda, salt, and all the warm spices in a large bowl. This blend sets the tone for that comforting holiday flavor.
Cream butter and sugar: In another bowl, I beat the butter and brown sugar until light and fluffy. Then I add the molasses, egg, and vanilla extract, mixing until smooth.
Combine wet and dry: I slowly add the dry ingredients to the wet mixture until a soft dough forms. Then I cover it and chill it for at least an hour so the cookies stay thick and soft.
Shape and bake: Once chilled, I preheat the oven to 350°F (175°C), roll the dough into balls, and flatten them slightly on a parchment-lined baking sheet. I bake them for about 9–10 minutes—just until the edges set.
Cool and glaze: I let the cookies cool completely before whisking together the glaze ingredients. I either drizzle or dip each cookie, then let them sit until the glaze sets beautifully.
Servings and Timing
This recipe makes about 24 cookies. Prep Time: 20 minutes Cook Time: 10 minutes Chill Time: 1 hour Total Time: Approximately 1 hour 30 minutes
Each cookie has around 130 calories, making them a sweet treat that’s perfect for sharing without guilt.
Variations
I like to switch things up occasionally with a few variations:
Orange-maple glaze: Add a bit of orange zest to the glaze for a citrusy touch.
Chocolate-dipped edges: Dip half the cookie in melted dark chocolate for an extra indulgent bite.
Coconut maple twist: Substitute coconut milk for the regular milk in the glaze for a subtle tropical note.
Sandwich style: Spread a layer of cinnamon or vanilla cream between two cookies for a festive sandwich cookie.
Spicy version: Add a pinch of black pepper to the dough for a grown-up kick.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days—they stay soft and flavorful. When I make them ahead, I refrigerate them for up to 10 days or freeze the unglazed cookies for up to 2 months. When ready to serve, I thaw them and glaze fresh for the best results. If they lose a bit of softness, I pop them in the microwave for about 10 seconds or place a slice of bread in the container overnight to restore moisture.
FAQs
How do I make my cookies extra soft?
I like to add an extra tablespoon of molasses and make sure not to overbake them—just until the edges set.
Can I use maple extract instead of syrup?
Yes, though I prefer pure maple syrup for a richer, more natural flavor.
Can these be made gluten-free?
Yes! I replace the flour with a 1:1 gluten-free baking blend, and the results are just as delicious.
Can I skip the glaze?
I can, but I find the maple glaze adds that signature sweetness that ties the flavors together beautifully.
How do I revive cookies that have gone a bit stale?
I simply microwave one for 10 seconds or add a slice of bread to the storage container overnight—it works like magic.
Conclusion
These Soft Gingerbread Cookies with Maple Glaze are everything I love about holiday baking—warm, inviting, and full of nostalgia. Each bite captures the coziness of Christmas mornings and the sweetness of sharing something homemade. Whether I’m baking them for my family, gifting to friends, or leaving a few out for Santa, these cookies always bring smiles.
These Soft Gingerbread Cookies with Maple Glaze are soft, perfectly spiced holiday treats topped with a sweet maple glaze. Ideal for gifting, decorating, or enjoying with a warm drink.
Total Time:1 hour 30 minutes (including chill time)
Yield:About 24 cookies
Ingredients
3 cups all‑purpose flour
¾ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
¾ cup unsalted butter, softened
¾ cup packed dark brown sugar
⅓ cup molasses
1 egg
1 teaspoon vanilla extract
1 cup powdered sugar
3 tablespoons pure maple syrup
1 tablespoon milk (or dairy‑free milk)
A pinch of salt
Instructions
Whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves in a large bowl.
Cream the butter and brown sugar until light and fluffy, then add the molasses, egg and vanilla extract and mix until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Cover and chill for at least 1 hour.
Preheat the oven to 350°F (175°C). Roll the dough into balls, place on parchment‑lined baking sheets, and flatten slightly. Bake for about 9‑10 minutes until the edges just set.
Allow cookies to cool completely. Meanwhile whisk together the powdered sugar, maple syrup, milk and a pinch of salt until smooth to make the glaze.
Either drizzle or dip the cooled cookies in the maple glaze, then let the glaze set before serving.
Notes
Add orange zest to the glaze for a citrus twist.
Dip half the cookies in melted dark chocolate for extra indulgence.
Use coconut milk in the glaze for a subtle tropical flavor.
Make sandwich cookies by spreading a cinnamon‑vanilla cream between two cookies.
Add a pinch of black pepper to the dough for a grown‑up spicy edge.
