Soft Maple Gingerbread Cookies
These are a soft and chewy gingerbread drop cookie with a maple glaze.
Ingredients
- 1 cup butter browned
- 1 cup brown sugar
- 1/3 cup + 1/3 cup sugar
- 2 egg + 1 egg yolk
- 1/4 cup molasses
- 1 tbsp vanilla extract
- 1/2 tsp ginger
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 tbsp + 1 tbsp cinnamon
- 2 tsp baking soda
- 1 tbsp cornstarch
- 2 1/2 cups flour
For Maple Glaze:
- 2 cups powdered sugar
- 1/4 cup milk
- 1 tbsp pure maple syrup
Instructions
For Cookies:
- Pre-heat oven to 325° F and line your baking sheets with parchment paper.
- In a sauce pan over medium high heat, add your butter and let melt. Once it's melted keep it on the heat and let it cook for 5-10 minutes until it foams up and then turns brown. Let cool.
- In a large bowl, add your brown butter, brown sugar, 1/3 cup of your white sugar and mix until light and fluffy. Add your egg, egg yolk, molasses and vanilla and whisk until well combined and frothy.
- Once all your wet ingredients are combined, add your spices and the rest of your dry ingredients and mix til combined.
- Scoop your dough into 1-2 inch balls. In a small bowl add your remaining sugar and cinnamon and stir together. Roll your cookie dough into the cinnamon sugar and place on baking sheet lined with parchment paper.
- Bake in the oven at 325° F for about 10 minutes. Make sure to under bake rather than over bake. They will continue to cook on the pan even once they are out so if you want a soft cookies, don't over bake. Remove from oven, let cool.
For Maple Glaze:
- In a small bowl add your powdered sugar, maple syrup and your milk 1 tbsp at a time, and whisk until smooth and you reach your desired consistency.
- Once your cookies have cooled, drizzle the glaze over your cookies and let set.
- Serve, share and enjoy!!