Gingerbread Cookies with Maple Glaze

Makes 2 dozen 

You roll dough into balls then roll them in sugar, and into the oven they go. Cookies spread so give them lots of room when placing onto cookie sheet. 

Sonya

Gingerbread Cookies with Maple Glaze

Ingredients 

3/4 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1/3 cup molasses

2 1/4 cup all-purpose flour

2 tsp baking soda

3/4 tsp salt, omit salt if using salted butter

1 1/2 to 2 1/2 tsp ground ginger

granulated sugar for rolling

Maple Glaze

1 tablespoon butter, melted

1 tablespoon maple syrup

1 1/2 cups icing sugar

2 tablespoons milk, approximately 

pinch of salt, to taste

Sprinkles for decorations 

Instructions

Line cookie sheet with parchment paper. Preheat oven to 350 F.

In large mixing bowl, add butter and sugar and cream until light and fluffy. Add egg and molasses and mix well.

In small bowl add flour, baking soda, salt, and ginger. Stir. Add flour mix to batter. Mix to form a soft dough.

Shape dough into small balls and roll balls in sugar. Place dough balls onto cookie sheet. Give the balls lots of room, they will spread during baking. Bake in preheated oven for 9 to 11 minutes. Remove from pan. Cookies will flatten slightly as they cool. 

Maple Glaze instructions 

Add melted butter, maple syrup, icing sugar and 2 tablespoon milk to a small bowl. Whisk until smooth. Glaze needs to be thick and dippable. If required add a bit more milk to glaze and stir. After cookies have cooled, dip one side of the cookie into the maple glaze. Remove excess drips along side of bowl.  Set cookie on a piece of parchment paper. Add sprinkles before the glaze sets. Let glaze set about one hour before storing cookies.

Cookies out of tbe oven