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Cassidy Morris

Soft Maple Gingerbread Cookies

These are a soft and chewy gingerbread drop cookie with a maple glaze.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 3 dozen
Course: Dessert, Side Dish, Snack
Ingredients Method

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

Method
 

For Cookies:
  1. Pre-heat oven to 325° F and line your baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. Once all your wet ingredients are combined, add your spices and the rest of your dry ingredients and mix til combined.
  5. 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.
  6. 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:
  1. 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.
  2. Once your cookies have cooled, drizzle the glaze over your cookies and let set.
  3. Serve, share and enjoy!!