Ginger Maple Cookie– Chewy and Perfectly spiced ginger cookies with maple icing. They are baked with warm spices and are perfect for the holidays.
These Soft and chewy Ginger Maple Cookies are so good! I just couldn’t stop myself from eating them. They aren’t overly spiced like traditional ginger cookies, but they are full of fall flavors and are the perfect holiday cookie.
Ginger Maple Cookies made me immediately think of the holidays! The perfect Christmas cookie, the combination of the warm spices and the maple syrup drizzle.
My recipe for these ginger maple cookies will be your new favorite cookies for the holidays! And the best thing about cookie recipes is that you can make the dough ahead of time, scoop, freeze, and bake on a cookie sheet when needed. You’ll be so glad you have this cookie recipe for the winter months.
Ginger Maple Cookie Key Ingredients:
- Dark Brown Sugar is used in this recipe, but if you don’t have it, you can substitute it for light brown sugar. The color of the cookies will be much lighter in color. Brown Sugar creates chewy cookies.
- Maple Syrup gives flavor and is an additional sweetener. Make sure to use real maple syrup and not the fake ones.
- Molasses are a must for ginger Cookies! I wouldn’t substitute this ingredient.
- Ground Ginger
- Cinnamon
- Allspice
How to Make Ginger Maple Cookies:
In a stand mixer with a paddle attachment or a large bowl with a hand mixer beat the room temperature unsalted butter until light and fluffy and then add in the dark brown sugar. Continue to beat on medium speed for another minute and then add in the wet ingredients, egg, molasses, maple syrup, and vanilla extract. Mix until just combined and then scrape the bottom and sides of the bowl.
Add in the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, and allspice and mix on low speed just enough until the dry ingredients are incorporated into the cookie dough.
In a medium bowl combine the sugar, brown sugar, and cinnamon and set aside.
Using a Medium Cookie Scoop, scoop and roll the balls in the cinnamon sugar mixture. Line your prepared baking sheets with parchment paper and bake at 350 degrees for 12 minutes. The sides should be crisp, and the middle should still be a little underbaked. Allow them to cool on a wire rack and make the maple glaze.
To make the maple glaze mix the powdered sugar and pure maple syrup into a small bowl and then thin it out with the milk or thicken with powdered sugar as needed.
Allow the cookies to fully cool before drizzling cookies.
Enjoy!
Ginger Maple Cookies Tips & Tricks:
My cookies spread too much or not enough:
- This can be due to a couple of reasons. Sometimes there is too much flour in the dough and the flour doesn’t allow the cookie to spread. If the cookie dough spreads too much it can be not enough flour, or the butter was just way too soft.
My maple drizzle is too thick or too thin:
- It’s always best to add less and then continually add more slowly if needed. If you would like a thick glaze that doesn’t run and spread around the cookie then make sure the glaze is thick. If your glaze is too thin, then you probably added a little too much milk. Add more powdered sugar slowly and adjust as needed.
How come my cookies don’t look like yours?
- I baked these cookies fresh out of the oven with a 2oz cookie scooper. After 12 minutes in the oven, I banged the tray on the counter and then took a large round cookie cutter and swirled it around the cookie to ensure the cookies stayed nice and round.
How long can I store the cookie dough?
- 5 days in the fridge and then the dough can be scooped and frozen for up to 3 months in the freezer. I have noticed while experimenting with this recipe that if I refrigerated the dough for a couple of hours or a couple of days the cookie was denser. It didn’t affect the taste at all, but the cookie was dense and there seemed to be a little uncooked at the top. The cookies also bake out to be darker because the dough matures in the oven.
Best Way to Store Cookies:
- Store in an airtight container for 4 days.
For More Holiday Cookie Recipes:
- Pumpkin Snickerdoodle with Biscoff Filling
- Way Better than Pie, Apple Cinnamon Pie Cookies
- Pumpkin Spice Oatmeal Cream Pies
Chewy Brown Sugar Ginger Maple Cookie Recipe
Ingredients
- 1/2 cup Butter
- 3/4 cup Dark Brown Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 1/4 cup Maple Syrup
- 2 tbsp Molasses
- 1 3/4 cup All Purpose Flour
- 1/2 tsp Baking soda
- 1/4 tsp Baking powder
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 1 tsp Ground Ginger
- 1/4 tsp Allspice
Cinnamon Sugar Coating
- 2 tbsp Sugar
- 2 tbsp Brown Sugar
- 1/2 tsp Cinnamon
Maple Glaze
- 1/2-3/4 cup Powdered Sugar
- 1 tbsp Maple Syrup
Instructions
- In a stand mixer with a paddle attachment or a large bowl with a hand mixer beat the room temperature unsalted butter until light and fluffy and then add in the dark brown sugar. Continue to beat on medium speed for another minute and then add in the wet ingredients, egg, molasses, maple syrup, and vanilla extract. Mix until just combined and then scrape the bottom and sides of the bowl.
- Add in the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, and allspice and mix on low speed just enough until the dry ingredients are incorporated into the cookie dough.
- In a medium-sized bowl combine the sugar, brown sugar, and cinnamon and set aside.
- Using a Medium Cookie Scoop, scoop and roll the balls in the cinnamon sugar mixture. Line your prepared baking sheets with parchment paper and bake at 350 degrees for 12 minutes. The sides should be crisp, and the middle should still be a little underbaked. Allow them to coo lon a wire rack and make the maple glaze
- To make the maple glaze mix the powdered sugar and pure maple syrup into a small bowl and then thin it out with the milk or thicken with powdered sugar as needed.
- Allow the cookies to fully cool before drizzling cookies. Enjoy!
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