Soft Gingerbread Cookies with Maple Glaze

300 grams of flour is the perfect amount to achieve the texture and crinkly flat look of these cookies. If you find that your first batch is a bit flatter than you’d hoped, mix in a tablespoon or two of flour to the rest of the dough to get a thicker center.

Give these cookies some holly sprinkles to bring them over the top! I bought these ones on Amazon (affiliate link).

For this recipe I use unsulphured molasses. For most of my testing I used the Grandma’s brand which can be found in the baking section of many grocery stores. Blackstrap molasses is less sweet and would not be recommended here.

The glaze should set to become fully dry to the touch with just an hour or two of sitting on the counter. For the best / most beautiful and travel-proof glaze results, you might want to wait to glaze until within a day of serving. The cookies can be baked ahead and stored (without glaze) in the freezer until you’re ready for glaze!

I prefer the flavor of the maple glaze which is why that’s how the recipe is written, but if you need a glaze that is more sturdy, melting 1/2 cup white chocolate chips with 1 tablespoon coconut oil will also work and it will hold its shape better for travel.