Soft Gingerbread Cookies with Maple Glaze
Tender and warmly spiced, these Soft Gingerbread Cookies are perfectly chewy in the center, combining classic holiday flavors of molasses, ginger, cinnamon, and cloves.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Measure carefully, do not pack tightly
- 1 teaspoon baking soda Helps cookies rise
- 1 tablespoon ground ginger Adds warm spice flavor
- 1 tablespoon ground cinnamon Can adjust for more spice
- 1/2 teaspoon ground cloves Provides a fragrant depth
- 1/2 teaspoon salt Enhances flavors
Wet Ingredients
- 3/4 cup unsalted butter, softened Use softened, not melted
- 1/2 cup granulated sugar For sweetness
- 1/2 cup brown sugar, packed Adds moisture and depth
- 1 large egg Bind ingredients
- 1/2 cup molasses Key flavor component
- 1 teaspoon vanilla extract Enhances flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, molasses, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoon-sized balls of dough onto the baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature or freeze. Drizzle with maple glaze before serving for extra sweetness.