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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
