Soft Gingerbread Cookies with Maple Glaze

Name: Soft Gingerbread Cookies with Maple Glaze
Total time: 60 min
Ingredients: ¾ cups + 1 tbsp Butter, softened, melted; 2 ½ cups Sugar; 1 Egg; ⅓ cups Molasses; 2 ¼ cups + 1 tbsp Flour; 2 tsp Baking soda; ¾ tsp Salt; 1 ½ tsp Ginger, ground; 1 tbsp Maple syrup; 2 tbsp Milk

By Pinch of Yum · 60 min

Ingredients

Butter · softened, melted¾ cups + 1 tbsp
Sugar2 ½ cups
Egg1
Molasses⅓ cups
Flour2 ¼ cups + 1 tbsp
Baking soda2 tsp
Salt¾ tsp
Ginger · ground1 ½ tsp
Maple syrup1 tbsp
Milk2 tbsp

Instructions

Preheat the oven to 350°F.
Cream the softened butter and sugar in a stand mixer until light and fluffy. Add the egg and molasses and mix until combined.
Add the flour, baking soda, salt and ginger and mix until a soft dough forms.
Scoop into balls slightly larger than a golf ball (smaller if you prefer), and roll them in sugar.
Bake for 9 to 11 minutes. Rest on the pan for a few minutes, then move to a cooling rack; they will flatten slightly as they cool.
Whisk the glaze ingredients until smooth. It should be very thick: if too thick, add more milk one teaspoon at a time until dippable, but keep it thick so it sets well.
Dip one side of each cooled cookie into the glaze, scrape off excess against the bowl, and set on wax paper. Add sprinkles before the glaze sets.

Summarized from Pinch of Yum's video. Watch it for the details.

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