Soft Gingerbread Cookies with Maple Glaze

• unsalted butter, softened↗0.75 cup
• granulated sugar↗1 cup
• large egg↗1
• molasses↗0.333333 cup

  I use Grandma's brand

• all-purpose flour2.25 cup

  307 grams - see notes for flour measuring tips

• baking soda↗2 teaspoon
• salt↗0.75 teaspoon
• ground ginger↗1.5 teaspoon
• granulated sugar for rolling↗
• melted butter1 tablespoon
• pure maple syrup↗1 tablespoon
• powdered sugar↗1.5 cup

  180 grams

• milk↗2 tablespoon

  and a very tiny bit more if you need more

• pinch of salt, to taste

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Cream butter and sugar in the bowl of a stand mixer until light and fluffy. Add egg and molasses; mix until incorporated.

3. 3

   Add flour, baking soda, salt, and ginger. Mix until a soft dough forms.

4. 4

   Scoop into balls – I like them slightly larger than a golf ball, but you can make them smaller, too. Roll in sugar. Bake for 9-11 minutes; let them rest on the pan for a few minutes, then transfer to a cooling rack. They will flatten slightly as they cool.

5. 5

   Whisk maple glaze ingredients together until smooth (it will be very thick – if it’s too thick, just add a teaspoon more milk at a time until it becomes dippable, but we want this to be very thick so it sets nicely). Dip one side of the cooled cookies into the maple glaze, run the edge of the cookie along the side of the bowl to remove excess drips, set on a piece of wax paper, and add a few festive sprinkles before the glaze sets!