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Gingersnaps with Maple Butter Drizzle

glazed cookies on a baking rack.
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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.

Ingredients

Scale
  • 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

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Cream the butter with both kinds of sugar in a large bowl until fluffy. Beat in the molasses, egg, and vanilla until well combined.
  3. 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.
  4. Scoop 1 generous tablespoon of dough to form each dough ball. Place the dough balls about two inches apart on the prepared baking sheet.
  5. 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.
  6. 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

Find it online: https://www.girlgonegourmet.com/gingersnaps/