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The best ever chewy Brown Sugar Maple Ginger Cookies. A cross between a really great ginger cookie and a delicious chocolate chip cookie. Made with dark brown sugar, rich molasses, ginger, and the real secret…chocolate chips! These cookies are generously glazed with a sweet, thick, and creamy maple glaze that melts in your mouth. There’s really nothing not to love! The perfect holiday cookie to bake, share, and gift this holiday season!

Brown Sugar Maple Ginger Cookies | halfbakedharvest.com

I’ve never been someone who’s picked a ginger cookie over say a chocolate chip cookie. But I know so many of you guys love them, and I love to bake them around the holiday season. They’re perfect for gifting, and I will admit, they always smell delicious while baking.

Since I’m making ALL the Christmas cookies I can this December, I really wanted to figure out how to make a ginger cookie be extra delicious. Not just gingery and good, but gingery and really darn delicious, with perfect edges and chewy middles. These cookies are that. Soft, chewy, filled with molasses and a good amount of ginger, plus sweet and chocolatey.

And the vanilla maple glaze really makes them special, maybe even a little over the top.

These have been on my list since mid-November. I wasn’t sure I’d make them, but I’m so glad I did!

Brown Sugar Maple Ginger Cookies | halfbakedharvest.com

The doughy details

Beat the butter with dark brown sugar, then add the eggs and molasses. Next, add the dry ingredients and stir in some chocolate chips. That’s the dough…and as you can tell, it’s simple as can be.

Roll the dough into decently sized balls using buttered hands. The buttered hands are key, the dough is on the sticker side, so the butter helps to roll without drying the cookies out.

Then just bake. That’s literally it for the cookie. No fuss, but totally delicious.

Brown Sugar Maple Ginger Cookies | halfbakedharvest.com

On to the glaze

This glaze is everything. I first used it with my maple cookies back in the fall and it’s been a favorite ever since. It’s what makes these cookies really melt in your mouth.

It’s simply butter, maple syrup, vanilla, powdered sugar, and salt.

Once you’ve finished the glaze, drizzle it over each cookie. You can eat them warm or allow them to cool, either way, they are delicious.

Brown Sugar Maple Ginger Cookies | halfbakedharvest.com

A few important things

One thing that really sets these cookies apart from other molasses-based cookies is extra molasses (and chocolate chips). I like to use a bit more molasses than most molasses cookie recipes call for. I wanted each cookie to be extremely chewy and for the molasses flavor to really be pronounced. So, I upped the amount of molasses and added vanilla extract. This combo does a nice job of highlighting the molasses and ginger flavors. The result is a perfectly chewy molasses cookie with hints of vanilla and ginger throughout.

Then, of course, the chocolate. It’s not expected, but everyone loves the addition of chocolate…and the sweet mapley glaze on top.

Brown Sugar Maple Ginger Cookies | halfbakedharvest.com

Looking for Christmas cookie recipes? Here are a few ideas: 

Christmas Monster Cookies

Easy Vanilla Bean Christmas Lights Cookies

The Santa Clause Cookies

Holly Jolly Santa Cookies

Lastly, if you make these Brown Sugar Maple Ginger Cookies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Brown Sugar Maple Ginger Cookies

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 22 cookies
Calories Per Serving: 215 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Maple Glaze

Instructions

  • 1. Position an oven rack in the upper 1/3 of the oven. Preheat the oven to 375° F. Line 2 baking sheets with parchment paper. 
    2. In a mixing bowl, beat together the butter, brown sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg and molasses and mix until evenly combined. Add the flour, baking soda, ginger, cinnamon, and salt, beating until combined. Fold in the chocolate chips.
    3. Rub your hands with butter and roll the dough into tablespoon-size balls (if the dough is too sticky, chill for 20 minutes). Place on the prepared baking sheet, spacing the cookies 2 inches apart. Bake for 9-12 minutes or until the cookies are just starting to set around the edges, the centers should be a little doughy. Let cool on the pan.
    4. Meanwhile, make the glaze. Melt together the butter and maple syrup in a small pot over medium heat. Remove from the heat and whisk in the powdered sugar, vanilla. and a pinch of salt. Drizzle or dip the glaze over each cookie. Store in an airtight container for up to 5 days. 
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Brown Sugar Maple Ginger Cookies | halfbakedharvest.com

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Comments

  1. Cookies are good (nothing beats my normal gingersnaps I make, though, these are very close!) – 9 minutes was a bit too underbaked for us but could just be my oven 🙂 skipped the chocolate chips because I didn’t have any – still good. Really just came here to say that I WANT TO PUT THIS GLAZE ON EVERYTHING okay bye 🙂

    1. Oh yeah, also, in case anyone was wondering – I used King Arthur’s 1-for-1 gluten free flour blend so very well could be why we needed more baking time!

    2. Hey Amy,
      Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Lol glad the glaze was enjoyed! Have a great weekend:)

  2. You might want to flatten cookies with fork, mine did not flatten at all. The glaze is maple colour not white. I was hoping for a pretty Christmas cookie. They tasted good …although very sweet.

    1. Hey Ashley,
      Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT

  3. 5 stars
    These cookies are incredible!! I am making them again for sure. The dough is very sticky when rolling the balls.

  4. 5 stars
    Absolutely DELICIOUS!!! Plain, iced or modified for fall whoopie pies. Super soft and fluffy on the inside with almost a thin crunchy buttery shell. Ate half the batch, I regret nothing!!!

    1. Hey Stephani,
      Happy Sunday! 🎃 So glad to hear that this recipe was a hit, thanks a lot for making it and sharing your feedback! xx

  5. I made these and they tasted great but I’m curious if you could use regular molasses instead of blackstrap?

    Also, my first pan didn’t flatten out at all. I had to flatten each before putting them in the oven and then use the pan banging technique as well. Not sure if this was bakers error?

    Thanks!

    1. Hey Shannon,
      Happy Friday!🎃 I am delighted to hear that this recipe was enjoyed, thanks for trying it out and sharing your review! I used black strap molasses, and then did you chill the dough at all? The longer you chill the less they will spread. I hope this helps! xx

  6. 4 stars
    These are sooo yummy, but the maple drizzle is very sticky! If making I maybe would suggest going without the drizzle or have it on the side to top just before eating/serving.

  7. They look delicious! Is there any way that you could suggest a vegan variation? I would appreciate it so much. Thank you!

    1. Hi Marie,
      Thanks so much!! Unfortunately, I’ve not tested this recipe with vegan substitutes, you could try using ghee in place of the butter and a flax egg. Let me know if you give the recipe a try, I also have a vegan section of recipes you might find something there that you like! xT