Chewy Brown Sugar Ginger Maple Cookie Recipe
Ginger Maple Cookies- Chewy and Perfectly spiced ginger cookies with a maple drizzle. They are baked with warm spices and are perfect for the holidays.
Ingredients
- ½ cup Butter
- ¾ cup Dark Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- ¼ cup Maple Syrup
- 2 tablespoon Molasses
- 1 ¾ cup All Purpose Flour
- ½ teaspoon Baking soda
- ¼ teaspoon Baking powder
- ¼ teaspoon Salt
- ½ tsp Cinnamon
- 1 teaspoon Ground Ginger
- ¼ teaspoon Allspice
Cinnamon Sugar Coating
- 2 tablespoon Sugar
- 2 tablespoon Brown Sugar
- ½ tsp Cinnamon
Maple Glaze
- ½-3/4 cup Powdered Sugar
- 1 tablespoon 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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