Soft Gingerbread Cookies With Maple Icing – Cozy, Spiced, and Perfectly Tender

These soft gingerbread cookies taste like the holidays and feel like a warm hug. They’re plush in the center, gently crisp at the edges, and full of molasses, ginger, and warm spices. The maple icing adds a simple, sweet finish that sets just enough to stack.

Whether you’re baking for a cookie swap or a quiet night in, this recipe is easy, forgiving, and always a hit.

What Makes This Recipe So Good

• Soft and chewy texture: The mix of brown sugar, molasses, and butter keeps the cookies tender and moist.
• Balanced spice: Ginger, cinnamon, and cloves bring warmth without burning your taste buds.
• Easy dough: No fancy equipment, and it chills quickly for neat, puffy cookies.
• Maple icing: Real maple syrup gives the glaze a cozy, caramel-like sweetness.
• Make-ahead friendly: The dough freezes well, and the baked cookies stay soft for days.

Shopping List

• All-purpose flour
• Baking soda
• Fine sea salt
• Ground ginger
• Ground cinnamon
• Ground cloves (or allspice)
• Unsalted butter, softened
• Dark brown sugar
• Egg
• Unsulphured molasses (not blackstrap)
• Pure vanilla extract
• Granulated sugar (for rolling, optional)
• Powdered sugar (for icing)
• Pure maple syrup
• Milk or cream
• Pinch of salt (for icing)

Instructions

1. In a medium bowl, whisk 3 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground ginger, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon cloves. Set aside.
2. In a large bowl, beat 3/4 cup unsalted butter and 1 cup dark brown sugar until creamy and slightly fluffy, about 2–3 minutes.
3. Add 1 large egg, 1/2 cup molasses, and 1 teaspoon vanilla. Beat until smooth.

   The mixture may look separated at first; it will come together.

4. Mix in the dry ingredients on low speed just until a soft dough forms. If the dough feels sticky, add up to 2 extra tablespoons flour.
5. Cover and chill the dough for 45–60 minutes. This helps the cookies hold shape and bake up thick and soft.
6. Preheat the oven to 350°F (175°C).

   Line two baking sheets with parchment.

7. Scoop 1 1/2-tablespoon portions, roll into balls, and optionally roll in granulated sugar for a sparkly crust. Place 2 inches apart.
8. Bake 9–11 minutes until the tops are puffed and just set. The centers should look slightly underbaked—this keeps them soft.
9. Cool on the sheet for 5 minutes, then move to a rack to cool completely.
10. Make the maple icing: Whisk 1 cup powdered sugar, 2–3 tablespoons pure maple syrup, 1–2 teaspoons milk or cream, 1/2 teaspoon vanilla, and a tiny pinch of salt until smooth and pourable but not runny.

    Adjust with more powdered sugar or milk as needed.

11. Drizzle or spread icing over cooled cookies. Let it set 20–30 minutes before stacking.

How to Store

• Room temperature: Keep iced cookies in an airtight container for 3–4 days. Add a slice of bread to keep them extra soft.
• Freezer (baked): Freeze in layers between parchment for up to 2 months.

  Thaw at room temperature.

• Freezer (dough): Scoop, freeze dough balls on a sheet, then bag for up to 2 months. Bake from frozen, adding 1–2 minutes.

Health Benefits

• Ginger: Known for soothing digestion and offering anti-inflammatory compounds.
• Molasses: Provides small amounts of iron, potassium, and calcium.
• Portion-friendly: The cookies are rich, so one or two satisfy a sweet craving without going overboard.

Pitfalls to Watch Out For

• Overbaking: Pull them when the centers are slightly soft. They firm up as they cool.
• Using blackstrap molasses: It’s too bitter and can dry out the dough.

  Choose regular unsulphured molasses.

• Skipping the chill: Warm dough spreads too much and loses that thick, soft texture.
• Icing too thin: If it runs off the cookie, whisk in more powdered sugar 1 tablespoon at a time.

Variations You Can Try

• Lemon glaze: Swap maple syrup for lemon juice and zest for a bright, tangy finish.
• Extra spice: Add a pinch of black pepper or cardamom for a subtle kick.
• Chocolate-dipped: Dip half the cookie in melted dark chocolate and sprinkle with flaky salt.
• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum and chill a bit longer.
• Dairy-free: Replace butter with a plant-based stick and use non-dairy milk for the icing.

FAQ

Can I make the dough ahead?

Yes. Chill the dough up to 48 hours, tightly covered. If it’s very firm, let it sit 15 minutes at room temperature before scooping.

How do I keep the cookies soft for days?

Store them airtight with a slice of sandwich bread or a piece of apple peel.

Replace the slice every day or two to maintain moisture.

What if I don’t have dark brown sugar?

Use light brown sugar and add 1 teaspoon molasses to the wet ingredients to deepen the flavor.

Can I cut these into shapes?

Yes, but add 2–3 tablespoons extra flour and chill the dough longer (at least 2 hours). Roll between parchment to 1/4 inch and watch the bake time.

Is the icing supposed to harden completely?

It sets to a soft matte finish that’s stackable but not rock hard. For a firmer set, add more powdered sugar and a touch less milk.

Wrapping Up

These soft gingerbread cookies bring classic spice, cozy molasses flavor, and a maple-kissed finish that feels special without extra fuss.

They’re simple enough for a weeknight and festive enough for a party. Bake a batch, share a few, and keep some tucked away—you’ll want another with tomorrow’s coffee.