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Gingerbread cookies with icing and holly sprinkles

Soft Gingerbread Cookies with Maple Glaze


Let’s make Soft Gingerbread Cookies this holiday season! Soft, pillowy gingerbread with sunken centers and slightly crisped edges, plus little nooks and crannies packed with ginger spice and molasses. These are SO GOOD!


Units Scale

Gingerbread Cookies

  • 3/4 cup salted butter, softened (1 1/2 sticks)
  • 1 cup white sugar
  • 1 large egg
  • 1/3 cup molasses
  • 2 1/4 cups all-purpose flour (10.75 ounces)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 12 teaspoons ground ginger
  • granulated sugar for rolling

Maple Glaze

  • 2 tablespoons melted butter
  • 1/4 cup pure maple syrup
  • 3/4 to 1 cup confectioners’ sugar
  • pinch of salt, to taste


  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar in the bowl of a stand mixer until light and fluffy. Add egg and molasses; mix until incorporated.
  3. Add flour, baking soda, salt, and ginger. Mix until a soft dough forms.
  4. Scoop into small balls (a little smaller than the size of a golf ball) and roll in sugar. Bake for 8-10 minutes; remove from pan so the cookies can sink / flatten slightly as they cool. 
  5. Allow the cookies to cool fully. Whisk maple glaze ingredients together until smooth. Dip one side of the cooled cookies into the maple glaze, set on a piece of wax paper, and add a few festive sprinkles before the glaze sets! So fun.


In testing, we found that 10.75 ounces of flour was the perfect amount to achieve the texture and flat look of the cookies shown in the photos. These flatter cookies are ideal for dipping into the glaze. If you don’t have a food scale, you should be able to get the right amount of flour by spooning it into the measuring cup and leveling it off. 

For puffier cookies, we used 12.5 ounces of flour. These cookies would be great if you’re going to skip the glaze and serve as is. If you don’t have a food scale, you should be able to get the right amount of flour by scooping the flour with the measuring cup and leveling it off. If you find that your first batch is a bit flatter than you’d hoped, feel free to mix in a tablespoon or two of flour to the rest of the dough to achieve puffier cookies.

Give these cookies some holly sprinkles to bring them over the top.

I used unsulphured molasses. For most of my testing I used the Grandma’s brand which can be found in the baking section of many grocery stores. Blackstrap molasses is less sweet and would not be recommended here.

The glaze should set to become fully dry to the touch with just sitting on the counter. However, I prefer storing these cookies in the fridge to keep the glaze set really well, and also because of the chewy-delicious texture they get being in the fridge. My “method” was to just take one out of the fridge and let it sit on the counter for 5-10 minutes to soften just slightly before enjoyed with a hot coffee or a glass of milk.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: soft gingerbread cookie, gingerbread cookie, christmas cookie