Description

Molasses, brown sugar, and warm spices combine to make these chewy ginger molasses cookies. Drizzled with a maple glaze, these are absolutely irresistible and perfect for the holidays!

Ingredients

Scale

For the ginger molasses cookies:

151 gm (2/3 cup) unsalted butter, softened
240 gm (1 cup, firmly packed) light brown sugar
1 large egg , at room temperature
1 teaspoon vanilla extract
60 gm (1/4 cup) unsulphured molasses
312 gm (2 1/2 cups, spoon and leveled) all-purpose flour
2 teaspoons baking soda
1/4 teaspoon kosher salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Granulated sugar, for rolling

For the maple drizzle:

150 gm (1 1/4 cups) powdered sugar, sifted
1/4 teaspoon ground cinnamon
2 tablespoons pure maple syrup
2 tablespoons milk

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Instructions

To make the ginger molasses cookies:

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Mix in the egg until fully combined, then mix in the vanilla extract and molasses.
In a separate bowl, combine the flour, baking soda, kosher salt, ground ginger, cinnamon, and cloves.
Add the flour mixture to the butter mixture in 2 separate additions, mixing on low speed just until the dough comes together. Be careful not to overmix the dough.
Cover the dough and chill in the fridge for 30 to 45 minutes. Meanwhile, preheat the oven to 350°F and line 2 baking sheets with parchment paper. Place the granulated sugar in a small bowl and set aside.
Using a #24 spring-loaded cookie scoop (which holds about 2 1/2 tablespoons of dough), scoop the chilled dough and roll in the granulated sugar to coat. Place the dough balls on the prepared baking sheets, spacing 3 inches apart. Bake for 10 to 12 minutes, rotating the baking sheets front to back halfway through bake time, until the edges of the cookies are set and just beginning to brown.
Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

To make the maple drizzle:

In a small bowl, add the powdered sugar, ground cinnamon, maple syrup, and milk and whisk to combine. If necessary, add more milk, 1 teaspoon at a time, until it reaches a drizzling consistency. Drizzle the glaze over the cooled cookies and allow to set, about 30 to 45 minutes.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 5 days.

Freezing: Prepare and chill the dough as directed in the recipe. Scoop the chilled dough into balls and roll in granulated sugar. Place sugar-coated cookie dough balls on a baking sheet lined with parchment paper and place in the freezer for 30 minutes, or until frozen solid. Store frozen dough in a freezer-safe zip-top bag for up to 3 months. When you’re ready to bake, just add on 1 to 2 minutes to your bake time.