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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.
I got online specifically to comment on this recipe. These are the MOST delicious freaking things ever!! Literally the perfect cookie.
Hi Meghan,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Very easy to make. Perfect consistency of soft in the middle and firm around the edges. Had to hide them so we could have them for Christmas but they were so delicious when just warm enough to ice. The maple icing is a game changer and so easy to make. I can’t believe I have never seen a recipe for this icing before. Thanks Tieghan
Hi Stephanie,
Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!?? xTieghan
Hi! I’m obsessed with these cookies! I tried baking them myself and followed the steps perfectly for the glaze. Unfortunately, it did not harden & remained sticky. Any recommendations?
Hi Lina,
Was there anything you adjusted in the recipe? Did it need a little more powdered sugar? Let me know how I can help! xTieghan
Do you recommend any changes for baking these at high altitude? Thanks!
Hi Ashley,
No changes needed, you can follow the recipe as is! Please let me know if you give the recipe a try, I hope you love it! xTieghan
I can’t get blackstrap molasses where I live. Is there a good alternative? I live in a semi-remote area so our store just has the basics!
Hi Amanda,
How about just a basic molasses? That will also work for you. Please let me know if you give the recipe a try. I hope you love it! xTieghan
Mine didn’t flatten out as much but wow, maybe the best cookies I’ve ever made! Love the extra molasses in them! A little crisp on the outside with a perfect center. Thank you!!
Hi Emily,
Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! Happy Holidays!?? xTieghan
Yea same here. Mine ended up being more chunky. What do you think helps it flatten more?
Hi there,
Did you try banging the baking sheet on the counter? xT
Made these cookies today & they’re so yummy! In my personal opinion, I think that they’re even better without the icing because it makes them a bit too sweet. 10/10 will be making again next year though! ?
Hey Danielle,
Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! Happy Holidays!?? xTieghan
Just made these. They came out so soft, chewy, and oh my that glaze! Also, toddler assisted and taste tested. He approves! Can’t wait to bring these to family Christmas. Making the monster cookies on Thursday!
Hey Alaina,
Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Happy Holidays!??
i’ve had this issue with other cookie recipes.. my cookies don’t flatten out during baking. They stay in the ball shape. I’ve done the slam the baking sheet down on the counter trick but it doesn’t seem to work. The cookies are always delicious, just not flat! Any ideas as to why this is happening?
Hi Kate,
So sorry to hear this! Do you ever pop your dough in the fridge? That will prevent them from spreading. You can always gently push the dough balls down with your hand before baking and then bang the sheets pans on the counter multiple times during the baking process. I hope this helps! xTieghan
Can I sub light brown sugar for the dark?
Hi Cathy,
Yes, that will be fine to use. I hope you enjoy these cookies and happy holidays! xTieghan
Wow! These cookies are heavenly. Between the molasses, ginger and maple syrup the flavor was unbelievable.
Learning: the cookies taste better on Day 2 or Day 3 compared to Day 1. The wait is worth it!
Hey Alicen,
Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Happy Holidays!??
My glaze didn’t come out thick enough and is on the watery side. Any suggestions?
Hi Kaitlyn,
Sorry to hear this, try adding more powdered sugar. Please let me know if you have any other questions! xTieghan
Good Morning ~
I just made these amazing little delights and after reading all the revues I just flattened a tad before putting in oven and they are fabulous…..
Thank you for sharing and Merry Christmas to you ….
Debbie
Hi Debbie,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT
Made these as part of gift for my work friends & I ended up making a second batch because I loved them so much and wanted to keep some for myself! Not too sweet, not too much molasses/ginger..just a perfect blend! Definitely a repeat holiday cookie!
Hi Meg,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT
Mine also came out quite fluffy I wish I had read the comments before baking! Hoping they taste ok still but was not what I was expecting!
Thanks for giving the recipe a try Holly! xTieghan