Soft and moist perfectly spiced cookies with a maple sweetened glaze to make these a delicious treat for the holidays!
You guys should see my kitchen. It’s like a tasmanian devil has whirled his way around shaking up the entire place leaving sugar and butter in every nook and cranny. Tis the season!! As you can imagine, my puppy is enjoying every crumb that falls on the floor, and anxiously awaits my next baking adventure. They seem to be happening every day around here. Oh how I love this time of year!!! I bake up a storm, saving only a small portion of everything, and finding ways to share the rest with everyone else. Cookie exchanges, school Christmas parties, bake sales, and parties. These are a few of my favorite things!! Now go back and read those last two sentences with Tony Bennett’s voice in mind 😉
So back to the cookies………
The maple glaze doesn’t look perfect, but who cares!! They taste so delicious!! I love the way they are slightly crispy on the outside, soft and chewy on the inside, and you get that burst of holiday flavor in your mouth with the molasses and maple. These could very well be your next favorite cookie this season. I shared my Mocha Peppermint 3-Layer Brownies last week that quickly disappeared (and were not shared with anyone but my family), and told you all they were my favorite. But then I make these, and I want to call these my favorite. It’s so hard.
A few tricks are required to bake these perfectly. 1. Pay attention to the size of your dough balls. I keep mine pretty round without pressing down. I use an ice cream scoop that is 1.5-2 inches in diameter and has about 2 tbsp of dough. With this amount you will bake right around 15 minutes. If you want them smaller, like walnut size, bake them for about 6-8 minutes:
2. You need to take them out of the oven when they are firm on the top, but still a bit dough-y in the middle. They will continue to cook on the pan. Here is what mine looked like when I pulled them out of the oven:
They will firm up when cooled, and still have that soft and chewy texture. 3. I like to put the maple glaze on top while they are still a bit warm. This allows for the glaze to spread over the cookie and harden once cooled (it also tends to look like it has been drizzled like in the picture above). Enjoy!
Soft and Chewy Molasses Cookies with Maple Glaze
- 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
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.
This recipe makes 2 dozen when using approximately 2 tbsp of dough per cookie. You can easily use only 1 tbsp (walnut size) dough balls to make more cookies. Cut the baking time to 6-8 mins.