Brown Sugar Maple Ginger Cookies
Chewy molasses cookies with hints of vanilla and ginger...the perfect holiday cookie to bake, share, and gift!
Servings: 22 cookies
Calories: 215kcal
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
Calories: 215kcal