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Soft and chewy molasses cookies with a maple glaze are the ultimate holiday treat! Each cookie is filled with cozy spices, sweet maple flavor, and that melt in your mouth texture everyone loves. These are a must bake for the holiday season and a recipe your whole family will adore!!
You should see my kitchen right now. It looks like a baking tornado swept through and left sugar and butter in every corner. Tis the season!! My puppy couldn’t be happier, patiently waiting for crumbs to fall while I bake batch after batch of cookies. This is truly my favorite time of year! I love the rhythm of baking all day, saving a few for us, and gifting the rest for cookie exchanges, school parties, and holiday gatherings.
And friends, let’s talk about these cookies. The maple glaze might not look picture perfect, but it’s pure magic once it hits those warm cookies! Slightly crispy on the outside, soft and chewy on the inside, and full of deep molasses and maple flavor. Every bite tastes like the holidays!!
If you’ve made my Mocha Peppermint 3-Layer Brownies or my Paleo Gingerbread Cinnamon Rolls, this recipe will be another festive favorite to add to your holiday baking list.
As a nutritionist, I love finding ways to balance treats with better ingredients that still feel indulgent. These cookies are the perfect example. Made with simple pantry staples and natural sweeteners, they taste amazing without any fuss.
Why You’ll Love These Molasses Cookies
- Soft and chewy texture with crisp edges and a tender middle.
- Maple glaze perfection that adds sweetness without being overpowering.
- Classic holiday spices like cinnamon and ginger for that warm flavor.
- Easy to make with basic ingredients you probably already have.
- Crowd pleaser at holiday parties, bake sales, or cookie exchanges.
How to Make Soft and Chewy Molasses Cookies with Maple Glaze
- Mix the wet ingredients until smooth, then gently stir in your dry ingredients until a soft dough forms.
- Scoop the dough into balls using an ice cream scoop about 1 and a half to 2 inches wide. Keep the dough round and do not press down.
- Bake until the tops are just firm but still slightly doughy in the center. They will continue to cook on the pan as they cool.
- While still warm, drizzle the maple glaze over the cookies. The glaze will spread beautifully and harden as it cools.
- Let cool completely before storing or serving. The texture stays soft and chewy even after a few days!
Tips for the Best Molasses Cookies
- Pay attention to size: Larger cookies (2 tablespoons dough) bake for about 15 minutes, smaller ones for 6 to 8 minutes.
- Take them out early: The cookies should be firm on top but soft in the middle when you remove them from the oven.
- Glaze warm cookies: This helps the glaze melt slightly and gives that pretty drizzled look.
- Store in an airtight container: They’ll stay soft for up to four days.
These soft and chewy molasses cookies with maple glaze capture everything I love about holiday baking. Sweet, spiced, and comforting. They’re a reminder that simple ingredients can create something special. Pour yourself a cup of coffee, turn on some holiday music, and bake up a batch of these cookies today!!
If you’re baking these for the holidays, check out my Free Holiday Guide for more festive cookies, appetizers, breakfast recipes, and 12 fun Christmas activities to enjoy with your family.
Soft and Chewy Molasses Cookies with Maple Glaze
Ingredients
- For the Cookies:
- 3/4 salted butter, room temperature or softened
- 1 cup dark brown sugar
- 1 egg
- 1/4 cup molasses
- 2 1/4 cup all-purpose flour
- 2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cloves
- 2 tsp cinnamon
- 1 tsp ground ginger
- For the Glaze:
- 2 tbsp salted butter, melted
- 1 cup powdered sugar
- 1 tbsp milk
- 1 tsp maple extract
Instructions
- In a large bowl, beat together butter, sugar, egg, and molasses.
- In a separate bowl, mix together remaining dry ingredients. Slowly fold in to wet ingredients and mix well continuing to scrape the sides with a rubber spatula. Wrap the large bowl with saran wrap, and place inside the fridge for 2-3 hours.
- Preheat oven to 350.
- Using an ice scream scoop or large spoon, spoon about 2 tbsp of dough to form cookies and evenly spread across the cookie sheet. About 12 – 15 per sheet.
- Place cookie sheet inside the oven, and bake for 15 mins. Cookies will be firm, but soft on the inside. Remove from the oven and let cool on the pan for 10 minutes.
- While cookies are cooling, make the glaze. Whisk together melted butter, powdered sugar, milk, and maple extract until smooth. You may need to add in a bit more milk.
- Remove the cookies to parchment paper and spoon approximately 2 tsp of glaze on top of each cookie. Cool completely and serve.
Notes
Looks yummy. My friend boils down apple cider to make the glaze for a new twist. Molasses cookies are my favorite!