Ingredients

3/4 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1/3 cup molasses

2 1/4 cup all-purpose flour (300 grams)

2 teaspoons baking soda

3/4 teaspoon salt

1-2 teaspoons ground ginger

Granulated sugar for rolling

1 tablespoon melted butter

1 tablespoon pure maple syrup

1 1/2 cups powdered sugar (180 grams)

2 tablespoons milk (plus a little more if needed)

Pinch of salt, to taste

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking.

Step 2: In a stand mixer bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Then add the egg and molasses, mixing until fully incorporated.

Step 3: Combine the flour, baking soda, salt, and ground ginger in a separate bowl. Gradually add this dry mixture to the wet ingredients and mix until a soft dough forms.

Step 4: Scoop the dough into small balls, about a little smaller than a golf ball. Roll each ball in granulated sugar, then place them on a baking sheet. Bake for 9 to 11 minutes. After baking, remove the cookies from the pan to allow them to sink and flatten slightly as they cool.

Step 5: While the cookies cool, prepare the maple glaze by whisking together melted butter, maple syrup, powdered sugar, milk, and a pinch of salt until smooth. The glaze should be thick but dippable; add more milk, a teaspoon at a time, if it’s too stiff.

Step 6: Dip one side of each cooled cookie into the maple glaze, then gently run the edge of the cookie along the bowl to remove any excess glaze. Place the glazed cookies on wax paper and add festive sprinkles before the glaze sets.

Tips & Variations

For a stronger ginger flavor, use 2 teaspoons of ground ginger instead of 1 teaspoon.

Try adding a pinch of cinnamon or cloves to the dough for extra warmth and complexity.

Use vegan butter and a flax egg to make this recipe dairy-free and egg-free.

If you prefer a thicker or thinner glaze, adjust the milk quantity carefully to reach the desired consistency.

FAQs

Can I use dark or blackstrap molasses instead of regular molasses?

Yes, but dark or blackstrap molasses has a stronger, more bitter flavor that will make the cookies less sweet and more intense. Regular molasses is recommended for a balanced flavor.

How do I keep the cookies soft rather than crunchy?

Make sure not to overbake—the cookies should be taken out when the edges are set but the centers still look slightly soft. Cooling them on the baking sheet off the heat allows them to remain soft and chewy.