Gingerbread cookies with maple glaze

We used Bell-View’s Grade A Maple Syrup to make these cookies!

INGREDIENTS:

Cookie:

  • 3/4 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 1 large egg

  • 1/3 cup molasses

  • 2 1/4 all-purpose flour (330 grams)

  • 2 tsp. baking soda

  • 3/4 tsp. salt

  • 1–2 tsp. ground ginger

  • granulated sugar/salt mixture for rolling

    Glaze:

  • 1 tbsp. melted butter

  • 1 tbsp. Bell-View Grade A Maple Syrup

  • 1 1/2 cups powdered sugar (180 grams)

  • 2 tbsp. Milk

  • pinch of salt, to taste

DIRECTIONS:

  1. Preheat oven to 350 degrees.

  2. Cream butter and sugar in the bowl of a stand mixer until light and fluffy. Add egg and molasses; mix until incorporated.

  3. In a separate bowl, combine all dry ingredients. Whisk together. Then mix until a soft dough forms.

  4. Scoop into small balls and roll in sugar/salt mixture. Bake for 9-11 minutes; remove from pan so the cookies can sink / flatten slightly as they cool.

  5. Whisk maple glaze ingredients together until smooth. Dip one side of the cooled cookies into the maple glaze, run the edge of the cookie along the side of the bowl to remove excess drips, set on a piece of wax paper, and add a few festive sprinkles before the glaze sets!

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