Soft Gingerbread Cookies With Maple Glaze – Easy and Tender
Soft gingerbread Cookies are the kind you keep reaching for—warmly spiced, tender in the middle, and just sweet enough. These are not the crunchy, snap-in-half kind. They’re soft, cakey, and melt-in-your-mouth with a glossy maple glaze that sets beautifully.
The dough comes together easily, and the glaze adds a touch of caramel-like sweetness without overpowering the spices. If you’re craving a cozy baking project that fills the kitchen with holiday aromas, this is the recipe to bookmark.
What Makes This Gingerbread Cookies Recipe Special
These cookies strike a balance between comfort and elegance. The spices are bold but not sharp, thanks to a mix of ginger, cinnamon, nutmeg, and cloves.
Molasses gives them depth and that classic gingerbread flavor, while butter keeps them soft and rich. The maple glaze brings a subtle sweetness that compliments the spice instead of fighting it.
They’re easy to decorate without rolling and cutting—just scoop, bake, and glaze. Their soft texture holds up for days, and the flavor actually gets better after resting overnight.
Whether you’re baking for a cookie swap or a quiet evening in, these deliver every time.
What You’ll Need for Gingerbread Cookies
- Unsalted butter: 1/2 cup (113 g), softened
- Brown sugar: 1/2 cup (100 g), packed
- Granulated sugar: 1/4 cup (50 g)
- Egg: 1 large
- Molasses: 1/2 cup (120 ml), unsulphured
- Vanilla extract: 1 teaspoon
- All-purpose flour: 2 1/4 cups (270 g)
- Baking soda: 1 teaspoon
- Baking powder: 1/2 teaspoon
- Ground ginger: 2 teaspoons
- Cinnamon: 1 1/2 teaspoons
- Nutmeg: 1/4 teaspoon
- Cloves: 1/4 teaspoon
- Kosher salt: 1/2 teaspoon
- Whole milk or buttermilk: 2 tablespoons (optional, for extra softness)
For the maple glaze:
- Powdered sugar: 1 1/2 cups (180 g), sifted
- Pure maple syrup: 3–4 tablespoons
- Milk or cream: 1–2 tablespoons, as needed
- Vanilla extract: 1/2 teaspoon
- Pinch of salt
Calculate the Calories & Macros for This Recipe
Knowing the calories per serving helps you portion your meal correctly and stay aligned with your health or fitness goals — without guessing.
Just copy the full ingredient list above and paste it into the EDQM Calorie & Macro Calculator.
Choose your servings → hit Calculate Macros → get an instant breakdown.
Instructions for Gingerbread Cookies
- Prep your setup: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Make sure your butter is softened to room temperature.
- Cream the butter and sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
This step helps create that soft, tender crumb.
- Add wet ingredients: Beat in the egg, then add molasses and vanilla. Mix until smooth. If using milk or buttermilk, add it now.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
- Bring it together: Add the dry mixture to the wet in two additions.
Mix on low just until combined. The dough will be sticky—that’s good.
- Chill briefly: Cover the bowl and refrigerate for 20–30 minutes. Chilling makes the dough easier to handle and helps keep the cookies thick and soft.
- Scoop and shape: Use a medium cookie scoop (about 1 1/2 tablespoons) to portion the dough.
Roll lightly into balls with damp hands if it’s sticky. Space them 2 inches apart on the baking sheets.
- Bake: Bake for 9–11 minutes, until the edges are set and the tops look puffy with small cracks. Do not overbake—slightly underdone is ideal for softness.
- Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: In a bowl, whisk powdered sugar, maple syrup, vanilla, and a pinch of salt.
Add milk or cream, a teaspoon at a time, until the glaze is thick but pourable—like honey.
- Glaze the cookies: Spoon or drizzle the glaze over cooled cookies, letting it run slightly over the sides. For a thicker coat, dip the tops directly into the glaze.
- Let it set: Allow 20–30 minutes for the glaze to firm up. Enjoy once dry to the touch.
Keeping Gingerbread Cookies Fresh
Store cookies in an airtight container at room temperature for up to 5 days.
Slip a slice of bread or a piece of apple peel in the container for added moisture—just replace it every day or two. If stacking, place parchment between layers to protect the glaze.
For longer storage, freeze unglazed cookies for up to 2 months. Thaw at room temperature, then glaze.
You can also freeze the dough balls and bake straight from frozen—just add 1–2 minutes to the baking time.
Benefits of This Gingerbread Cookies Recipe
- Soft and cakey texture: The molasses and balance of leavening create a tender bite without being crumbly.
- Easy to execute: No rolling pins or cutters—quick to mix, scoop, and bake.
- Flavor that improves: Spices bloom overnight, so they taste even better on day two.
- Perfectly sweet: The glaze adds sweetness without making the cookie cloying.
- Flexible for occasions: Dress them up with a sprinkle of cinnamon sugar, chopped candied ginger, or festive sprinkles.
What Not to Do
- Don’t overbake: If they look fully set and brown all over, they’ll cool up dry. Pull them when the edges are set and centers look soft.
- Don’t skip chilling: Warm dough spreads too much and loses that thick, plush center.
- Don’t use blackstrap molasses: It’s too bitter for cookies. Use regular unsulphured molasses.
- Don’t glaze warm cookies: Heat will thin the glaze and make a sticky mess.
- Don’t pack flour: Spoon and level the flour, or weigh it.
Too much flour equals dry, cakey cookies.
Alternatives to Gingerbread Cookies
- Dairy-free: Use a plant-based butter and a dairy-free milk in the glaze. Make sure it’s a stick-style butter substitute for similar texture.
- Gluten-free: Swap in a 1:1 gluten-free baking flour with xanthan gum. Chill the dough a bit longer to help it firm up.
- Extra spice: Add 1/4 teaspoon allspice or cardamom for more complexity.
A pinch of black pepper gives a subtle warmth.
- Citrus twist: Add 1 teaspoon orange zest to the dough and a splash of orange juice to the glaze.
- Less sweet glaze: Use more maple syrup and less powdered sugar for a thinner, lightly sweet finish.
- Sugared tops: Roll dough balls in coarse sugar before baking for sparkle and a gentle crunch.
FAQ
Can I make the dough ahead of time?
Yes. Cover and refrigerate the dough for up to 48 hours. Let it sit at room temperature for 10–15 minutes if it’s too firm to scoop.
You can also pre-scoop and chill the dough balls for easy baking later.
Why are my cookies dry?
Most likely they were overbaked or too much flour was added. Bake until just set, and measure flour carefully by weight or by spoon-and-level. Adding the optional milk or buttermilk helps keep them soft.
Can I substitute honey for molasses?
Not recommended.
Molasses provides the classic gingerbread flavor and color. Honey will make the cookies sweeter and milder, and the texture won’t be as rich.
How do I get the glaze to set shiny?
Use sifted powdered sugar and a thick, smooth glaze. Dip or drizzle onto fully cooled cookies and let them dry on a rack.
A slightly higher ratio of maple syrup helps the shine.
What spice level is best for kids?
For a gentler flavor, reduce ginger to 1 1/2 teaspoons and cloves to a pinch. The cookies will still taste like gingerbread, just a bit softer on the spice.
Can I roll and cut this dough?
This dough is designed for soft, drop-style cookies. For cut-outs, reduce the baking soda to 1/2 teaspoon and chill the dough longer until firm enough to roll.
Expect a slightly different texture.
What if I don’t have maple syrup?
Use milk plus vanilla for a simple vanilla glaze, or mix powdered sugar with a little molasses for a deeper flavor. Start with small amounts and adjust to your preferred consistency.
How do I know when they’re done?
Look for set edges, a slightly domed top, and small cracks. The centers should still look a touch soft.
They’ll continue to set on the baking sheet.
In Conclusion
These Soft Gingerbread Cookies with Maple Glaze bring together everything you want in a cozy bake: tender texture, warm spices, and a sweet finish that doesn’t overwhelm. They’re simple enough for a weeknight project and special enough for a holiday platter. Bake a batch, let the glaze shine, and enjoy the kind of cookie that tastes like a hug in every bite.
Soft Gingerbread Cookies With Maple Glaze - Cozy, Spiced, and Perfectly Tender
Ingredients
Method
- Prep your setup: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Make sure your butter is softened to room temperature.
- Cream the butter and sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. This step helps create that soft, tender crumb.
- Add wet ingredients: Beat in the egg, then add molasses and vanilla. Mix until smooth. If using milk or buttermilk, add it now.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
- Bring it together: Add the dry mixture to the wet in two additions. Mix on low just until combined. The dough will be sticky—that’s good.
- Chill briefly: Cover the bowl and refrigerate for 20–30 minutes. Chilling makes the dough easier to handle and helps keep the cookies thick and soft.
- Scoop and shape: Use a medium cookie scoop (about 1 1/2 tablespoons) to portion the dough. Roll lightly into balls with damp hands if it’s sticky. Space them 2 inches apart on the baking sheets.
- Bake: Bake for 9–11 minutes, until the edges are set and the tops look puffy with small cracks. Do not overbake—slightly underdone is ideal for softness.
- Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: In a bowl, whisk powdered sugar, maple syrup, vanilla, and a pinch of salt. Add milk or cream, a teaspoon at a time, until the glaze is thick but pourable—like honey.
- Glaze the cookies: Spoon or drizzle the glaze over cooled cookies, letting it run slightly over the sides. For a thicker coat, dip the tops directly into the glaze.
- Let it set: Allow 20–30 minutes for the glaze to firm up. Enjoy once dry to the touch.
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Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
