Name: Maple Glazed Soft Ginger Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 3/4 cup unsalted butter, softened; 1 cup brown sugar, packed; 1/4 cup molasses; 1 large egg; 2 and 1/4 cups all-purpose flour; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon nutmeg; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup granulated sugar (for rolling); 1 cup powdered sugar; 2–3 tablespoons pure maple syrup; 1/2 teaspoon vanilla extract

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Soft, warmly spiced ginger cookies with a glossy maple glaze—a comforting, aromatic treat.

Why You’ll Love This Recipe

These cookies strike the ideal balance between soft chewiness and bold ginger spice. The maple glaze adds a sweet, fragrant finish, elevating a classic cookie into something special.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All‑purpose flour
Baking soda or powder
Ground ginger, cinnamon, optionally cloves or nutmeg
Salt
Butter
Brown sugar
Egg
Molasses or honey
Maple syrup (for glaze)
Powdered sugar (for glaze)

directions

Preheat oven and prepare baking sheets.
Cream butter and brown sugar until fluffy; beat in egg and molasses.
In another bowl, whisk together dry ingredients: flour, baking soda, spices, salt.
Combine wet and dry ingredients.
Scoop onto baking sheet, bake until edges are set but center remains soft.
Mix maple syrup and powdered sugar to glaze consistency.
Brush or drizzle glaze onto cooled cookies.

Servings and timing

Yields approximately 24 cookies.
Preparation: 20 minutes.
Baking: 10–12 minutes.
Glazing and cooling: 10 minutes.
Total time: ~40–45 minutes.

Variations

Use honey or agave in glaze instead of maple syrup.
Add finely chopped crystallized ginger for extra bite.
Roll cookie dough balls in sugar before baking for a sugared crust.

storage/reheating

Store in airtight container at room temperature for up to 3 days. Glaze may soften—refresh with a thin drizzle before serving.

FAQs

Are they soft or crisp?

Soft—bake just until edges set and centers remain tender.

Can I make them vegan?

Use plant‑based margarine and egg substitute; test for texture.

Can I use dark instead of light brown sugar?

Yes—dark sugar adds deeper molasses flavor.

Why are cookies flat?

Chill dough briefly before baking and ensure proper flour measure.

Can I freeze unbaked dough?

Yes. Scoop and freeze balls. Bake from frozen with a minute or two added.

Is glaze necessary?

No—but adds sweetness and a glossy finish that enhances presentation.

Can I make larger cookies?

Yes—just extend bake time to about 15 minutes and adjust yield.

Can I add chocolate?

Dip half cookie bottoms in melted dark or white chocolate for variation.

Can I use powdered stevia instead of sugar in glaze?

You may; ensure it dissolves smoothly. Flavor will differ.

How do I store these?

Layer with parchment in airtight container to preserve softness.

Conclusion

Maple Glazed Soft Ginger Cookies combine cosy spice with tender texture and a sweet, glossy finish. Elegant yet familiar, they bring comfort and grace to any tea time or festive moment.

Maple Glazed Soft Ginger Cookies

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Maple Glazed Soft Ginger Cookies are chewy, spiced cookies with a rich maple glaze on top. These cookies are perfect for the holiday season or anytime you crave a cozy, warmly spiced treat.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together butter and brown sugar until light and fluffy.
Add molasses and egg, and mix until well combined.
In a separate bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
Gradually add dry ingredients to the wet mixture, mixing until a dough forms.
Scoop tablespoon-sized portions of dough, roll into balls, then roll in granulated sugar.
Place dough balls on prepared baking sheet, spacing them about 2 inches apart.
Bake for 9–11 minutes, or until the edges are set and the centers look slightly underbaked. Cool on the sheet for 5 minutes, then transfer to a wire rack.
For the glaze, whisk together powdered sugar, maple syrup, and vanilla extract until smooth. Adjust thickness with more syrup or sugar as needed.
Once cookies are completely cool, drizzle or spread glaze on top.