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.
Servings: 45 cookies
Calories: 122kcal
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