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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!
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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!
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.
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.
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.
Looking for Christmas cookie recipes? Here are a few ideas:
Easy Vanilla Bean Christmas Lights 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
Ingredients
- 1 1/2 sticks (3/4 cup) salted butter, at room temperature, plus more for greasing
- 3/4 cup dark brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1/3 cup blackstrap molasses
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup semi-sweet chocolate chips
Maple Glaze
- 4 tablespoons salted butter
- 1/3 cup maple syrup
- 1/2-3/4 cup powdered sugar
- 1 teaspoon vanilla
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
These cookies taste amazing!!! I love the glaze!! they didn’t turn out flat like in the pictures but still taste great!
Hey Kallie,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan
I’m trying this beautiful recipe right now and the cookies are not spreading like yours and in the picture they are more dome or round and not flat. Did I maybe use too much flour. Should I have weighed it. I did everything as described in the recipe. Only difference is that I used Grandma Molasses….. Any advice?
Hey Adriana,
Thanks for giving the recipe a try! For a flatter cookie, next time try banging your baking sheet on the counter, this should help! Have a great weekend:) xTieghan
These are delicious! I flattened them with my hand before baking, and they spread nicely. I love ginger, so took another reviewer’s tip and replaced the chocolate chips with crystalized ginger. The glaze is so yummy! Thanks for the recipe!!!
Hey Lynn,
Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! xTieghan
Can’t wait to try this!! What is 1.5 sticks of butter in cups for non-Americans?
Each stick of butter is a 1/2 cup. So 1.5 sticks of butter would be 3/4 cup.
Hi Courtney,
The recipe calls for 3/4 cup of butter. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Quick question is the brown sugar packed or just leveled…..Thank you
Getting everything measured out any response appreciated.
Brown sugar should always be measured as packed when baking
Thank You
Hey Annie,
You will want the brown sugar to be packed. I hope you love the recipe, please let me know how they turn out! xTieghan
These tasted really good but didn’t spread out like yours! They pretty much stayed the shape that I rolled them in. Any suggestions?
Same for me!
Same! 🙁
Take them out about halfway and slam the pan on a surface!! Works for me everytime!
Hey Kait,
Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! Try banging them on the counter next time. xTieghan
Cookies are amazing! I couldn’t get them to spread out like yours, they stayed small and puffy a bit… any suggestions?
Hey Ruth,
Thanks so much for giving the cookies a try! For a flatter cookie, try banging them on the counter. I hope this helps for next time! xTieghan
I’m not sure how you got the icing to look like this picture. I followed the directions exactly and the icing was more clear looking, not like this picture.
Hi Binney,
Was it thin? Did it need more powdered sugar? Let me know how I can help! xTieghan
I made these yesterday and the consistency of the glaze is nothing like yours. I think maybe it’s supposed to be 1 AND 1/2-3/4 cup powdered sugar. Mine was much more runny with only 3/4 C. But… these cookies are absolutely delightful! Delish.
Hey Ahna,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! The measurements are correct, you can always add more if needed. xTieghan
What is the exact measurements of the butter? I’m in Canada and we have 1/2 cup squares.
one stick is approx 1/2 cup
Hi Robin,
The recipe calls for 3/4 cup of butter. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I’m going to make these for a cookie exchange / contest! Does it matter if you use unsulphured molasses vs black strap?
Hey Nikki,
Either one should be just fine for you to use. I hope you love this recipe, please let me know if you give it a try! xTieghan
I am going to try these soon.
How do you make the icing just the right texture?
Hi Lynda,
Just follow the recipe as is, the icing should be great:) Please let me know if you give these cookies a try! xTieghan
These taste delicious. My only problem is the glaze. Not white like yours and is really runny. I even added more powdered sugar but it’s still very soft.
Hey Tara,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
Does the icing dry enough to lightly stack or will it remain wet/ sticky?
Hi Nancy,
The icing does dry, but I would still use wax or parchment paper for stacking. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Can the dough be rolled out and cut with cookie cutters?
Hey Dawn,
So sorry, I would not recommend that for this recipe. Please let me know if you give the cookies a try! xTieghan