Gingersnaps with Maple Butter Drizzle
Soft and chewy gingersnap cookies are always a holiday favorite! They have the perfect amount of holiday spices and a buttery maple glaze for the finishing touch. The cookies are freezer-friendly, or you can make the cookie dough and freeze it so you can make fresh-baked gingersnaps throughout the holiday season.
Traditional gingersnaps are crunchy (hence “snap” in the name), but I’ve always been partial to soft ones with a bit of a chewy texture, so that’s what we have here today: soft and chewy gingersnaps.
I’ve been making this recipe for years and first shared it in 2012. Since then, I’ve played around with it and thought an update about right now was perfect. I’ve made them chewier and added a decadent maple butter glaze because why not? Christmas is just around the corner, and there’s no better time for a dressed-up holiday spiced cookie.
Ingredients
- Unsalted butter
- Brown sugar
- Granulated sugar
- Molasses
- Large egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Kosher salt
- Spices: Ground cinnamon, ginger, and cloves
- Glaze: Melted butter, powdered sugar, and maple syrup
How to Make the Cookies
☑️ Mix the Wet Ingredients
Cream the butter and sugars in a bowl until fluffy. Beat in the molasses, egg, and vanilla.
☑️ Whisk the Dry Ingredients
Whisk the flour, baking soda, salt, and spices in a separate bowl.
☑️ Combine and Scoop
Add the dry ingredients to the wet ones and mix until combined. Scoop a generous tablespoon of the dough to form each dough ball. Place them on a sheet pan lined with parchment paper.
☑️ Bake
Bake the cookies at 350°F for 10 to 12 minutes or until they are cracked on top and set around the edges. Cool them on the sheet pan for a few minutes before transferring them to a wire rack.
☑️ Glaze
Mix the melted butter, powdered sugar, and maple syrup in a bowl. Drizzle the glaze over the cooled cookies.
Recipe Tips
⭐ Chilling the Cookie Dough
You shouldn’t need to chill the cookie dough unless it’s very soft. You can chill it for 30 minutes to firm it up if it’s too soft. That way, the cookies won’t spread too much when they bake.
⭐ Freezing the Cookie Dough
You can make the dough, form the dough balls, and freeze them to bake later. Place them on a sheet pan lined with parchment and freeze them for about 30 minutes before transferring them to a freezer bag or container.
When you’re ready to bake cookies, leave the dough balls at room temperature while preheating the oven. You may need to add a few minutes of baking time.
⭐ Freezing Baked Cookies
You can freeze the baked cookies with the glaze. Freeze them on a parchment-lined cookie sheet for 30 minutes and then transfer them to a freezer bag or container. Leave them out at room temperature to thaw before you serve them.
Gingersnaps with Maple Butter Drizzle
Soft and chewy gingersnap cookies are always a holiday favorite! They have the perfect amount of spices and a buttery maple glaze for the finishing touch.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: approximately 50 cookies 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
Ingredients
- 3/4 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar, plus 1/2 cup extra to top the cookies
- 1/4 cup molasses
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon kosher salt
For the Glaze
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 1/2 cup maple syrup
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Cream the butter with both kinds of sugar in a large bowl until fluffy. Beat in the molasses, egg, and vanilla until well combined.
- Whisk the flour, baking soda and spices in a medium bowl. Add the dry ingredients to the wet ones and mix until combined. Be sure to scrape down the sides and bottom of the bowl.
- Scoop 1 generous tablespoon of dough to form each dough ball. Place the dough balls about two inches apart on the prepared baking sheet.
- Bake the cookies for 10 to 12 minutes or until they are cracked on top, lightly golden and set around the edges. Leave them on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Combine the melted butter, powdered sugar, and maple syrup in a small bowl to make the glaze. Stir until the mixture is smooth. Drizzle the glaze over the cooled cookies.
Notes
The cookies will keep in an airtight container at room temperature for three to four days.
You can make the dough, form the dough balls, and freeze them to bake later. Place them on a sheet pan lined with parchment and freeze them for about 30 minutes before transferring them to a freezer bag or container.
When you’re ready to bake cookies, leave the dough balls at room temperature while preheating the oven. You may need to add a few minutes of baking time.
You can freeze the baked cookies with the glaze. Freeze them on a parchment-lined cookie sheet for 30 minutes and then transfer them to a freezer bag or container. Leave them out at room temperature to thaw before you serve them.
Nutrition
- Serving Size: 1 cookie
- Calories: 99
- Sugar: 9.5g
- Sodium: 35.2mg
- Fat: 4.8g
- Saturated Fat: 2.9g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 13.6g
- Fiber: 0.2g
- Protein: 0.7g
- Cholesterol: 15.9mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
More Holiday Recipes
- Sparkling Christmas Lemonade
- Gourmet Hot Chocolate Mix
- Holiday Candied Pecans
- Slow Cooker Chocolate Peanut Clusters
I love these chewy gingersnaps, especially with that maple glaze drizzle! They just say “the holidays” to me – I hope you try them this year.
Happy baking,
This glazed gingersnaps recipe was updated from the archives. It was first published in December 2012.
