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Melt-In-Your-Mouth Soft Gingerbread Cookies & Maple Glaze
Allison Bryant

Melt-In-Your-Mouth Soft Gingerbread Cookies & Maple Glaze

These gingerbread cookies redefine holiday baking by perfectly balancing the deep, earthy sweetness of molasses with a tender, melt-in-your-mouth crumb. Featuring a delicate maple glaze and a sparkly sugar coating, these cookies are a reliable, professional-grade addition to any festive cookie collection. Designed to stay soft for days, they are the ultimate solution for those who dislike hard, brittle gingerbread. The science of balancing acidity and fat ensures a light, chewy texture that highlights the warmth of ginger in every bite.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 24 servings
Course: Desserts
Cuisine: American
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 cup dark molasses
  • 3 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar (for rolling)
  • 1/2 cup pure maple syrup (for glaze)
  • 1 cup powdered sugar (for glaze)

Method
 

  1. In a large bowl, cream together the softened butter and 1 cup of sugar for 3 minutes until light and fluffy.
  2. Add the egg and molasses to the butter mixture, beating until well combined and scraping down the sides of the bowl.
  3. In a separate bowl, whisk together the flour, ground ginger, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just incorporated; do not overmix.
  5. Cover the dough and chill in the refrigerator for at least 30 minutes to ensure the perfect texture.
  6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Roll the chilled dough into small balls and coat them in the extra granulated sugar.
  8. Bake for 10-12 minutes until the edges are set but the centers remain soft.
  9. Whisk the maple syrup and powdered sugar together to create the glaze.
  10. Drizzle the glaze over the cooled cookies before serving.

Notes

Ensure your butter is at room temperature for the best aeration. Do not over-bake, as the cookies continue to firm up as they cool on the tray. Store in an airtight container at room temperature for up to 5 days to maintain maximum softness.