These Soft-Baked Molasses Gingerbread Cookies are crispy on the outside and soft in the middle. I topped them with a brown butter maple glaze that is sure to impress your friends.
- ½ C Soft Unsalted butter
- ¾ C Sugar
- 1 Large Egg
- 1 C Molasses
- 2 ½ C Flour, sifted
- 1 ½ tsp Baking soda
- ½ tsp Salt
- 1 tsp Cinnamon
- ½ Ginger
- ½ tsp Cloves
- ¾ C sugar
- 3 tbsp Cinnamon
For the glaze
- ¾ C Powdered sugar
- ½ tsp Cinnamon
- 4 tbsp Unsalted butter
- 1 tbsp Maple syrup
- 1 tbsp Milk (if needed)
- Preheat oven to 350° F.
- Soften butter in the microwave for 10-15 seconds. Combine softened butter with sugar in a mixing bowl. Cream until butter and sugar are well mixed.
- Add egg and beat until incorporated. Add molasses and beat until well mixed.
- Sift flour into a small side bowl. Combine sifted flour with baking soda, salt, cinnamon, ginger and cloves. Stir to combine ingredients before adding to the mixer.
- Slowly add dry ingredients to mixer.
- Combine sugar and cinnamon in a shallow bowl. Roll cookie dough into balls, about 1 tablespoon in size. Roll dough balls in cinnamon sugar mixture and place these cookies on your baking pan.
- Bake at 350°F for 10-12 minutes. Allow cookies to cool on the pan for at least 10 minutes before transferring to a wire rack to cool.
- Prepare glaze and top cookies with brown butter maple glaze.
- For the glaze:
- Sift powered sugar. This step is necessary to create a smooth glaze. Add cinnamon.
- Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown.
- Pour melted butter over powdered sugar. Add maple syrup and whisk until smooth.
- To make glaze thinner, add additional a little milk if needed.
- Use a Ziploc bag or a spoon to drizzle glaze onto cooled cookies.
**This recipe has been updated** The dough will be soft, but does not need to be refrigerated. The cookies will spread slightly and the results are cookies that are crisp on the outside and soft and chewy in the middle. Allow to cool on the pan.