Soft Gingerbread Cookies with Maple Glaze Recipe

Flour Measurement: 307 grams of flour is the amount of flour I use! For most consistent results I highly recommend using a kitchen scale. If you are using measuring cups, scoop the measuring cup into the flour bag or container until full and overflowing, and then level it off with a knife.

A slight difference in flour can greatly impact the overall look of these cookies which is why I really like to use a scale here. If you want to be sure that you like the thickness, you can start by baking 2-4 of your dough balls as a test – if they end up flatter than you’d hoped, mix in a tablespoon more flour to the rest of the dough to get a thicker center.

How to Freeze: My first choice: Bake the cookies, cool, and freeze with parchment between them to prevent sticking. Then thaw and bring to room temperature before glazing. My second choice: Freeze the dough balls before rolling in sugar and before baking. Then thaw, roll in sugar, and bake like normal. The consistency will change slightly (the flour saturates a bit as it sits with all the molasses and butter, making them less puffy and a bit chewier, but still very delicious).

Types of Molasses: For this recipe I use unsulphured molasses. For most of my testing I used the Grandma’s brand which can be found in the baking section of many grocery stores. Blackstrap molasses is less sweet and would not be recommended here.

The glaze should set to become fully dry to the touch with just an hour or two of sitting on the counter. For the best / most beautiful and travel-proof glaze results, you might want to wait to glaze until within a day of serving. The cookies can be baked ahead and stored (without glaze) in the freezer until you’re ready for glaze!

I prefer the flavor of the maple glaze which is why that’s how the recipe is written, but if you need a glaze that is more sturdy, melting 1/2 cup white chocolate chips with 1 tablespoon coconut oil will also work and it will hold its shape better for travel.