Gingerbread Cookies with Maple Icing are soft, warmly spiced holiday cookies topped with a smooth maple glaze that adds the perfect sweet finish.

Recipe Highlights

• Classic gingerbread flavor – Warm spices and rich molasses give these cookies that nostalgic holiday taste everyone expects.
• Soft but sturdy texture – The cookies bake up tender with crisp edges and hold their shape perfectly for decorating.
• Smooth maple icing – The maple glaze adds a sweet, cozy finish that pairs beautifully with the gingerbread spices.
• Great for gifting and cookie plates – They look festive, pack well, and stay soft for several days.
• Easy make-ahead dough – Chilling overnight deepens the flavor and makes rolling and cutting incredibly simple.

Ingredients in Gingerbread Cookies with Maple Icing

For the Cookies

• All-purpose flour – Provides the structure of the dough and helps the cookies hold their shape when baked and decorated.
• Cinnamon – Adds warm, sweet spice that deepens the overall gingerbread flavor.
• Salt – Balances the sweetness and enhances every spice in the dough.
• Nutmeg – Brings a subtle warmth that rounds out the classic holiday flavor profile.
• Ginger – The star of the recipe, giving the cookies their signature gingerbread kick and aromatic spice.
• Baking soda – Helps the cookies bake evenly with a soft, tender texture.
• Unsalted butter – Adds richness and moisture, keeping the cookies soft while giving them great flavor.
• Molasses – Essential for true gingerbread taste; adds deep color, moisture, and that unmistakable holiday richness.
• Brown sugar – Sweetens the dough while adding caramel notes that pair perfectly with the spices.
• Egg – Binds the dough together and helps create a smooth, workable texture.

For the Maple Icing

• Powdered sugar – Creates a smooth, glossy icing that spreads easily and sets nicely on the cookies.
• Sweet cream creamer or half-and-half – Adds creaminess and thins the icing to the perfect consistency.
• Maple syrup – Gives the icing a warm, natural maple flavor that complements the gingerbread beautifully.

Tips & Tricks

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

• Chill the dough long enough – An overnight chill helps the spices develop and keeps the cookies from spreading in the oven.
• Flour the cutters lightly – A quick dip in flour between each cut keeps the edges clean and prevents sticking.
• Re-chill soft dough – If the dough warms up while rolling or cutting, pop it back in the fridge for a few minutes to make it easier to handle.
• Adjust icing consistency – Add a little more maple syrup or creamer for a thinner drizzle, or extra powdered sugar for a thicker spreadable glaze.
• Let icing dry completely – Give the cookies time to set before stacking or packaging so the glaze stays smooth and intact.

Storage Instructions

• Room Temperature: Store the cookies in an airtight container to keep them soft and fresh. They hold up well for several days, and the maple icing will fully set, making them easy to stack without sticking.
• Refrigerator: Refrigerating the cookies isn’t necessary, but it can help them stay fresh slightly longer. Keep them in a sealed container so they don’t absorb odors, and let them come back to room temperature before serving for the best texture.
• Freezer: You can freeze the baked cookies (with or without icing) for up to two months. If freezing with icing, place parchment between layers so they don’t stick together. Thaw at room temperature, and they’ll taste just as soft and flavorful as the day you made them.

Print

Gingerbread Cookies with Maple Icing Recipe

These soft Gingerbread Cookies with Maple Icing are warmly spiced, easy to roll, and perfect for holiday baking or cookie plates.

Course Cookies

Cuisine American

Keyword Gingerbread Cookies with Maple Icing

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Chill Time 8 hours hours

Servings 45 cookies

Calories 122kcal

Author Jessica & Nellie

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ teaspoon nutmeg
• 2 teaspoons ground ginger
• ½ teaspoon baking soda
• 1 cup unsalted butter softened to room temperature
• ½ cup unsulphured molasses
• 1 cup light brown sugar packed
• 1 egg

Icing Ingredients:

• 2 cups powdered sugar
• 4 tablespoons sweet cream coffee creamer or half and half
• 2 tablespoons pure maple syrup

Instructions

• In a large bowl, whisk together the flour, spices, salt, baking soda, and brown sugar until fully combined.
• Add the butter, molasses, and egg, then mix with your hands until a smooth dough forms.
• Shape the dough into a thick disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight.
• Remove the dough from the fridge about 1 hour before rolling. Preheat the oven to 350°F and line baking sheets with parchment paper.
• Roll the dough on a lightly floured surface to about ¼ inch thick, then cut into shapes using a 3-inch gingerbread cookie cutter.
• Arrange cookies on the prepared sheets and bake for 7–8 minutes, or until the edges are set and slightly crisp.
• Transfer cookies to a wire rack to cool completely, then repeat rolling and cutting with remaining dough.
• For the icing, whisk powdered sugar with creamer and maple syrup until smooth, then spread or drizzle over cooled cookies.

Nutrition

Calories: 122kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 75mg | Potassium: 76mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 132IU | Vitamin C: 0.003mg | Calcium: 16mg | Iron: 1mg

FAQs

Do I really need to chill the dough overnight?
Yes. It keeps the cookies from spreading, strengthens the gingerbread flavor, and makes rolling much easier.

Can I make them thicker or thinner?
Sure — thicker cookies bake softer, thinner cookies bake crispier. Adjust the bake time slightly.

Does the icing harden enough to stack the cookies?
Yes. Once set, the maple icing becomes firm enough for stacking and packaging.

Can I use dark molasses?
You can. It gives a deeper, richer flavor. Regular molasses gives a more classic gingerbread taste.

More delicious gingerbread cookie recipes to try:

• Soft, chewy, and full of spice, Frosted Gingerbread Sugar Cookies are topped with buttery frosting and come together easily without any chilling or rolling required.
• After years of testing, I can say with confidence that these are the Best Gingerbread Cut-Out Cookies — the dough keeps its shape, bakes perfectly, and delivers that classic spiced gingerbread flavor every time.
• Soft, thick, and perfectly spiced, Gingerbread Cookie Bars are the easy way to enjoy classic gingerbread flavor without scooping individual cookies — especially delicious topped with cream cheese frosting during the holidays.
• With cozy flavors of molasses, pudding mix, and warm spices, No Bake Gingerbread Cookies let you skip the oven and still enjoy a festive, easy-to-make holiday treat.
• Christmas Gingerbread Cookie Bites pack all the flavor of traditional gingerbread into fun, one-bite cookies that are perfect for parties and holiday trays.

Gingerbread Cookies with Maple Icing are a festive, warmly spiced treat that’s perfect for holiday baking, gifting, and cookie plates all season long.

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