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Ginger Molasses Cookies with Maple Glaze Recipe
Bake ginger molasses cookies with maple glaze in under an hour; an easy, spiced treat perfect for holiday cookie trays.
Soft Ginger Molasses Cookies with Maple Glaze are tender, spiced drop cookies characterized by a chewy crumb flavored with dark molasses, ground ginger, cinnamon, and cloves. The dough—built on all-purpose flour, butter, brown sugar, and egg—bakes into pillowy rounds whose crinkled tops are finished with a simple glaze of confectioners’ sugar and pure maple syrup. Commonly prepared during the autumn and winter months, especially around the holiday season, these cookies offer a warmly aromatic alternative to traditional gingerbread and serve well as a casual dessert, coffee-break treat, or addition to festive cookie platters.
Ginger Molasses Cookies with Maple Glaze Recipe
Ready in under 30 minutes and mixed entirely by hand, these cookies are a practical win for busy bakers who still want standout flavor. The dough freezes well, so you can bake off a few rounds whenever a craving strikes and drizzle them with glaze while they’re still warm.
Prep Time
45 minutes
45 minutes
Cook Time
10 minutes
10 minutes
Total Time
55 minutes
55 minutes
Ingredients
All-purpose flour 2 ¼ cups
- Baking soda 2 tsp
- Ground ginger 1 tbsp
- Ground cinnamon 1 tsp
- Ground cloves ½ tsp
- Fine sea salt ½ tsp
- Unsalted butter, softened ¾ cup
- Dark brown sugar, packed 1 cup
- Unsulfured molasses ½ cup
- Large egg 1
- Pure vanilla extract 1 tsp
- Granulated sugar, for rolling ⅓ cup
- Confectioners’ (powdered) sugar 1 cup
- Pure maple syrup 2–3 tbsp
- Milk or heavy cream 1–2 tbsp
- Maple extract (optional, boosts maple flavor) ¼ tsp
- Pinch kosher salt (optional) 1
- Finely diced candied ginger, for garnish (optional) 2 tbsp
Method
Preheat the oven to 350 °F (175 °C) and line baking sheets with parchment paper
- Whisk flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg in a medium bowl
- Cream softened butter and packed brown sugar in a large bowl until light and fluffy
- Beat molasses, egg, and vanilla extract into the creamed mixture until fully combined
- Stir the dry ingredients into the wet mixture gradually until a soft dough forms
- Cover the dough and chill it in the refrigerator for about 30 minutes
- Scoop tablespoon-sized portions of dough, roll each into a ball, and coat the balls lightly in granulated sugar
- Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart
- Bake the cookies until the edges look set but centers remain soft, about 8–10 minutes
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely
- Whisk powdered sugar, pure maple syrup, melted butter, milk, and a pinch of salt in a small bowl until a smooth glaze forms
- Drizzle or dip the cooled cookies with the maple glaze
- Allow the glaze to set before serving
Nutrition (whole recipe)
Calories
4541 kcal Protein
36 g Fat
147 g Carbs
784 g Fiber
10 g Sugar
537 g
4541 kcal Protein
36 g Fat
147 g Carbs
784 g Fiber
10 g Sugar
537 g
Notes
For deeper spice and a pleasant chew, stir 2 tablespoons of finely chopped crystallized ginger into the finished dough before scooping. If you prefer a thinner glaze that sets quickly, warm the maple syrup for a few seconds in the microwave before whisking it into the sugar, adding a teaspoon of hot water as needed until it ribbons smoothly off the spoon.
why this recipe
These ginger molasses cookies with maple glaze deserve a spot in your baking rotation because they strike the perfect balance between old-fashioned comfort and a touch of refined elegance: the dark, aromatic sweetness of molasses marries with warming ginger and seasonal spices to create a tender, chewy crumb, while the silky drizzle of real maple syrup glaze adds a nuanced, woodsy sweetness that elevates each bite. The dough comes together effortlessly, bakes into consistently soft rounds, and fills your kitchen with an inviting, holiday-ready aroma—yet the finished cookies stay moist for days, making them ideal for gifting, gatherings, or simply savoring with a cup of tea on a quiet afternoon.
FAQs
FAQ acf
Frequently Asked Questions
Can I freeze the cookie dough for later baking, and if so, what’s the best method?
Yes—this dough freezes beautifully. Scoop it into tablespoon-size balls, roll in sugar, set them on a parchment-lined sheet pan, and freeze until solid, then transfer the frozen balls to an airtight freezer bag or container for up to 2 months. Bake straight from frozen at 350 °F (175 °C), adding 1–2 extra minutes to the original bake time.
How should I store the baked cookies to keep them soft, and how long will they stay fresh?
After the glaze has set, layer the cookies between sheets of parchment in an airtight container at cool room temperature; they’ll remain soft and fragrant for about 4–5 days. Add a slice of sandwich bread to the container if your kitchen is especially dry—the bread’s moisture helps keep the cookies chewy. For longer keeping, freeze the baked cookies (glazed or unglazed) in a zip-top bag for up to 2 months and thaw at room temperature.
Can I substitute blackstrap molasses for the unsulfured variety, and what changes should I expect?
Yes, you can swap in blackstrap molasses 1:1, but be aware it’s much stronger and less sweet than regular unsulfured molasses. The cookies will bake up darker, with a more pronounced, slightly bitter flavor and a drier crumb; many bakers offset this by adding an extra tablespoon of brown sugar or a teaspoon of milk to restore sweetness and moisture.