These soft gingerbread cookies are everything you want this holiday season, pillowy, warmly spiced, and dipped in a maple glaze that dries to a perfect finish. They’re crackly on the outside, soft in the middle, and packed with ginger and molasses flavor. Cozy, festive, and wildly delicious.
Yields about 24 cookies.
Total time: 35 minutes (15 minutes prep, 10-11 minutes baking per batch).
Let’s Make Soft Gingerbread Cookies
Not all gingerbread needs to be stiff enough to build a house. This version leans into all things soft, chewy, and craveable. With a texture that lands somewhere between melt-in-your-mouth and gently crisped on the edges, these cookies are made to be enjoyed with a warm drink and some good company.
The hallmark flavors, molasses and ground ginger, shine through in every bite, balanced by just the right amount of sweetness. And once that maple glaze goes on? Game over.
Ingredients
For the Gingerbread Cookies
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/3 cup molasses (unsulphured; Grandma’s brand is a great choice)
- 2 1/4 cups all-purpose flour (300 grams)
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground ginger
- Granulated sugar, for rolling
For the Maple Glaze
- 1 tablespoon melted butter
- 1 tablespoon pure maple syrup
- 1 1/2 cups powdered sugar (180 grams)
- 2 tablespoons milk (plus a few extra drops if needed)
- Pinch of salt, to taste
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy.
- Add in the egg and molasses. Mix until fully combined.
- In a separate bowl, whisk together flour, baking soda, salt, and ginger. Add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Scoop dough into balls slightly smaller than a golf ball. Roll each ball in granulated sugar and place on the baking sheets about 2 inches apart.
- Bake for 9 to 11 minutes. The cookies should puff, crack slightly, and flatten a bit. Transfer to a wire rack to cool completely.
- While the cookies cool, whisk together all glaze ingredients in a small bowl. The glaze should be thick, but dippable. Add a teaspoon of milk at a time if it’s too thick.
- Dip the top of each cooled cookie into the glaze. Let the excess drip off by gently scraping the cookie against the side of the bowl. Place on wax paper and, if you’re feeling festive, add holly sprinkles before the glaze sets.
Storage Tips:
Store in an airtight container at room temperature for 3-5 days. For longer storage, freeze unglazed cookies in a sealed container for up to one month.
Nutrition Information (Per Cookie)
- Calories: 176
- Total Fat: 7g (9% DV)
- Saturated Fat: 4g
- Cholesterol: 25.5mg (9% DV)
- Sodium: 216.7mg (9% DV)
- Total Carbohydrate: 27.3g (10% DV)
- Dietary Fiber: 0.3g (1% DV)
- Sugars: 18g
- Protein: 1.6g (3% DV)
- Vitamin A: 60µg (7% DV)
- Iron: 0.8mg (5% DV)
- Potassium: 94.6mg (2% DV)
- Phosphorus: 20.5mg (2% DV)
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Extra Notes & Tips
- 300 grams of flour is just the right amount for that perfect texture and spread. If your cookies come out a bit too flat, add 1 to 2 tablespoons of flour to the remaining dough.
- These are perfect for decorating with festive sprinkles or piping tiny holly leaves on top. Go as fancy or as simple as you like.
- If you need a sturdier glaze for stacking or gifting, melt 1/2 cup white chocolate chips with 1 tablespoon coconut oil and use in place of the maple glaze.
- Maple syrup can technically replace molasses, but it will change the flavor.
Frequently Asked Questions
How should I store these cookies?
Keep them in a sealed container at room temperature. They stay fresh for 3 to 5 days, though they tend to disappear much faster!
Can I freeze these cookies?
Yes, they freeze well. Bake them, cool completely, and store unglazed cookies in an airtight container or freezer bag. Glaze just before serving.
What can I use instead of molasses?
Molasses gives these cookies their signature depth, but in a pinch, maple syrup can work. Just note the flavor will be a bit milder and sweeter.
How do I know when the cookies are done baking?
They should puff slightly, develop cracks, and just begin to flatten. The edges might look set, but the centers should be soft. They’ll continue to set as they cool.
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 2 days. Let it sit at room temperature for 15-20 minutes before rolling into balls.
Whether you’re baking for a cookie exchange or just craving something cozy, these soft gingerbread cookies are sure to bring some extra joy to your season.
