Soft Gingerbread Cookies with Maple Glaze by @pinchofyum

≈ 35 min

12 servings

🍞

Gingerbread cookie dough

🧁

45 ml

Maple glaze

🍬

30 g

Holly sprinkles

  1. Preheat

    Preheat the oven to 350°F (175°C) and line 2 baking sheets with parchment paper.

  2. Whisk
    • all-purpose flour
    • ground ginger

    Whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt in a mixing bowl.

  3. Beat
    • unsalted butter
    • brown sugar

    Beat the unsalted butter and brown sugar until light and creamy, about 2 minutes.

  4. Add
    • egg
    • molasses

    Add the egg and molasses to the butter mixture. Beat until fully combined.

  5. Add
    • all-purpose flour
    • ground ginger

    Add the flour mixture to the wet mixture. Mix just until no dry flour remains.

  6. Scoop
    • Gingerbread cookie dough

    Scoop about 1 1/2 tablespoons of dough per cookie. Arrange the dough portions 2 inches apart on the lined baking sheets.

  7. Bake
    • Gingerbread cookie dough

    Bake the cookies for 9 to 11 minutes until puffed and crackled. Cool them on the baking sheets for 5 minutes.

  8. Transfer
    • Gingerbread cookie dough

    Transfer the cookies to a wire rack. Let them cool completely before glazing.

  9. Whisk
    • powdered sugar
    • maple syrup

    Whisk the powdered sugar and maple syrup until a smooth, thick glaze forms. Add a few drops of water only if needed to thin it.

  10. Sprinkle
    • powdered sugar
    • maple syrup
    • holly sprinkles

    Dip the top of each cooled cookie into the maple glaze. Sprinkle immediately with holly sprinkles.

Soft Gingerbread Cookies with Maple Glaze by @pinchofyum

≈ 35 min

12 servings

🍞

Gingerbread cookie dough

🧁

45 ml

Maple glaze

🍬

30 g

Holly sprinkles

Preparation Steps

  1. Step 1/10

    Preheat the oven to 350°F (175°C) and line 2 baking sheets with parchment paper.

    🍳baking sheet
    📜parchment paper

  2. Step 2/10

    Whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt in a mixing bowl.

    🌾all-purpose flour
    🫙baking soda
    🫚ground ginger
    🪵ground cinnamon
    🫙ground cloves
    🧂salt
    🥣mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  3. Step 3/10

    Beat the unsalted butter and brown sugar until light and creamy, about 2 minutes.

    🧈unsalted butter
    🍬brown sugar
    🥣mixing bowl

  4. Step 4/10

    Add the egg and molasses to the butter mixture. Beat until fully combined.

    🥚egg
    🍯molasses
    🥣mixing bowl
    🥄rubber spatula

  5. Step 5/10

    Add the flour mixture to the wet mixture. Mix just until no dry flour remains.

    🌾all-purpose flour
    🫙baking soda
    🫚ground ginger
    🪵ground cinnamon
    🫙ground cloves
    🧂salt
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/10

    Scoop about 1 1/2 tablespoons of dough per cookie. Arrange the dough portions 2 inches apart on the lined baking sheets.

    🍪cookie scoop
    🍳baking sheet

  7. Step 7/10

    Bake the cookies for 9 to 11 minutes until puffed and crackled. Cool them on the baking sheets for 5 minutes.

    🍳baking sheet

  8. Step 8/10

    Transfer the cookies to a wire rack. Let them cool completely before glazing.

    ✨wire rack
    🍳baking sheet

  9. Step 9/10

    Whisk the powdered sugar and maple syrup until a smooth, thick glaze forms. Add a few drops of water only if needed to thin it.

    🍬powdered sugar
    🍁maple syrup
    🥣mixing bowl
    🥄whisk
    🥄measuring cups

  10. Step 10/10

    Dip the top of each cooled cookie into the maple glaze. Sprinkle immediately with holly sprinkles.

    🍬powdered sugar
    🍁maple syrup
    🍬holly sprinkles
    🥣mixing bowl
    ✨wire rack

Composition

Ingredients

Types

Decorations

Ingredients

Gingerbread cookie dough, Maple glaze, Holly sprinkles

Notes

Gingerbread cookie dough (soft, thick, buttery center, recipe linked externally), Maple glaze (used for dipping the cookies), Holly sprinkles (decorative topping)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

190 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 32g, Total sugars: 20g, Fat: 6g, Saturated fat: 3.5g, Fiber: 0.8g

Nutritional Information

Minerals

Calcium: 35mg, Iron: 1.2mg, Sodium: 115mg, Potassium: 125mg

Vitamins

Vitamin A: 85µg, Vitamin B12: 0.1µg

Preparation

Time Information

Preparation

25 minutes

Cooking

10 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, measuring cups, measuring spoons, whisk, rubber spatula, cookie scoop, baking sheet, parchment paper, wire rack

Appliances

Oven, Stand mixer

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Christmas, Holiday party, Winter, Cookie exchange, Festive baking

Origin

Source

Platform

instagram

Original Creator

@pinchofyum

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Soft, Chewy, Tender, Thick, Crinkly, Smooth

Flavors

Gingery, Warm spice, Molasses, Buttery, Sweet, Maple

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Store in an airtight container,Keep in a cool, dry place,Place parchment between glazed cookie layers), fridge : 7 days (Store in an airtight container,Bring to room temperature before serving), freezer : 90 days (Freeze unglazed cookies in an airtight freezer container,Thaw at room temperature,Glaze after thawing for the best appearance)