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The best ever chewy Brown Sugar Maple Ginger Cookies. A cross between a really great ginger cookie and a delicious chocolate chip cookie. Made with dark brown sugar, rich molasses, ginger, and the real secret…chocolate chips! These cookies are generously glazed with a sweet, thick, and creamy maple glaze that melts in your mouth. There’s really nothing not to love! The perfect holiday cookie to bake, share, and gift this holiday season!
I’ve never been someone who’s picked a ginger cookie over say a chocolate chip cookie. But I know so many of you guys love them, and I love to bake them around the holiday season. They’re perfect for gifting, and I will admit, they always smell delicious while baking.
Since I’m making ALL the Christmas cookies I can this December, I really wanted to figure out how to make a ginger cookie be extra delicious. Not just gingery and good, but gingery and really darn delicious, with perfect edges and chewy middles. These cookies are that. Soft, chewy, filled with molasses and a good amount of ginger, plus sweet and chocolatey.
And the vanilla maple glaze really makes them special, maybe even a little over the top.
These have been on my list since mid-November. I wasn’t sure I’d make them, but I’m so glad I did!
The doughy details
Beat the butter with dark brown sugar, then add the eggs and molasses. Next, add the dry ingredients and stir in some chocolate chips. That’s the dough…and as you can tell, it’s simple as can be.
Roll the dough into decently sized balls using buttered hands. The buttered hands are key, the dough is on the sticker side, so the butter helps to roll without drying the cookies out.
Then just bake. That’s literally it for the cookie. No fuss, but totally delicious.
On to the glaze
This glaze is everything. I first used it with my maple cookies back in the fall and it’s been a favorite ever since. It’s what makes these cookies really melt in your mouth.
It’s simply butter, maple syrup, vanilla, powdered sugar, and salt.
Once you’ve finished the glaze, drizzle it over each cookie. You can eat them warm or allow them to cool, either way, they are delicious.
A few important things
One thing that really sets these cookies apart from other molasses-based cookies is extra molasses (and chocolate chips). I like to use a bit more molasses than most molasses cookie recipes call for. I wanted each cookie to be extremely chewy and for the molasses flavor to really be pronounced. So, I upped the amount of molasses and added vanilla extract. This combo does a nice job of highlighting the molasses and ginger flavors. The result is a perfectly chewy molasses cookie with hints of vanilla and ginger throughout.
Then, of course, the chocolate. It’s not expected, but everyone loves the addition of chocolate…and the sweet mapley glaze on top.
Looking for Christmas cookie recipes? Here are a few ideas:
Easy Vanilla Bean Christmas Lights Cookies
Lastly, if you make these Brown Sugar Maple Ginger Cookies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Brown Sugar Maple Ginger Cookies
Servings: 22 cookies
Calories Per Serving: 215 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 sticks (3/4 cup) salted butter, at room temperature, plus more for greasing
- 3/4 cup dark brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1/3 cup blackstrap molasses
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup semi-sweet chocolate chips
Maple Glaze
- 4 tablespoons salted butter
- 1/3 cup maple syrup
- 1/2-3/4 cup powdered sugar
- 1 teaspoon vanilla
Instructions
- 1. Position an oven rack in the upper 1/3 of the oven. Preheat the oven to 375° F. Line 2 baking sheets with parchment paper. 2. In a mixing bowl, beat together the butter, brown sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg and molasses and mix until evenly combined. Add the flour, baking soda, ginger, cinnamon, and salt, beating until combined. Fold in the chocolate chips. 3. Rub your hands with butter and roll the dough into tablespoon-size balls (if the dough is too sticky, chill for 20 minutes). Place on the prepared baking sheet, spacing the cookies 2 inches apart. Bake for 9-12 minutes or until the cookies are just starting to set around the edges, the centers should be a little doughy. Let cool on the pan. 4. Meanwhile, make the glaze. Melt together the butter and maple syrup in a small pot over medium heat. Remove from the heat and whisk in the powdered sugar, vanilla. and a pinch of salt. Drizzle or dip the glaze over each cookie. Store in an airtight container for up to 5 days.
This post was originally published on December 7, 2021
These might be the best cookies I’ve ever made. I can’t stop making (and eating!) them. THANK YOU!
Hey Jessie,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
Will the maple glaze dry or still be sticky? Thank you
Hey Dawn,
It’s not sticky, but it’s definitely not dry, just a little on the soft side. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I just made these and they taste great. My only trouble is they did not flatten out like your picture, they stayed mounded…oven may not be heating properly. Any thoughts?
Hey Kathleen,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! Try banging them on the counter next time. xTieghan
Does the glaze harden? I wonder how well they can be packed
Hey Liza,
The glaze does not become super hard, I would probably do wax paper in between the cookies if you want to pack them. I hope you love the recipe, please let me know if you give it a try! xTieghan
I think I may try these with white chocolate chips to go with the maple glaze. I have a holiday party to go to this weekend and these look perfect to bring!
Hi Alissa,
I hope you love the recipe, let me know if you give them a try! xTieghan
I was thinking about using white chocolate chips as well. I would love to hear how they turn out. 🙂
That should be just fine to use Amanda!
Can you substitute blackstrap molasses with original molasses? Or Unsulfeded molasses?
Looks so yummy! Adding to my Christmas baking list.
Do you know if these would freeze well?
Hey Kelli,
They should be just fine if you want to freeze them. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi Danielle,
Original molasses will work for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Made them with the original molasses and they were amazing! Turned out exactly how you described them and how they look in your pictures. I got a lot of compliments on them! Definitely would make them again. Thank you!
Hi Danielle,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
This looks like my next baking adventure, and I’m sure they won’t last 5 days in a covered container in my home!
I hope you live the recipe Jane!! xTieghan
I’ve been thinking about making ginger cookies for a while – I think I’ll substitute some finely chopped candied ginger for the chocolate chips though. I’ll let you know how it goes.
I hope you love the recipe! xTieghan
Let us know how your cookies came out. I am interested in a substitute for the chocolate!
Hey Jennifer,
Totally fine to skip the chocolate chips:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
These look delicious! Did you chill the dough at all?
I was thinking the same!
Hey Meghan,
You can chill the dough like stated in step 3 if it is sticky. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi
They don’t look anything like yours lol
Cakelike , so did l mix to much , and the glaze is even a different colour . Disappointed but I’m sure it’s my baking skills . J
Hey Julie,
Thanks for giving the recipe a try, was there anything you adjusted in the recipe? It’s hard for me to say without seeing the cookie. Let me know how I can help! xTieghan
Hi Tiegan !
I was wondering if I have Cooking molasses or Fancy molasses can that substitute for black strap molasses?
Hey Zena,
I would try using the cooking molasses. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I LOVE baking Christmas cookies, and this one pushes all the GOOD buttons for me: chewy maple goodness and chocolate and . . . maple ICING. YUM. I’m definitely adding this to my list of cookies to make this year. Thanks, Tieghan!
Thanks so much Amy! I hope the cookies turn out amazing for you, let me know if you give them a try! xTieghan
Can you make ahead and freeze?
Hi Julie,
Yes, that would be just fine for you to do. I hope you love the recipe, please let me know if you give it a try! xTieghan
You read my mind with this post! Was just hoping to find a good molasses cookie recipe. Looking forward to baking these this weekend. Happy Holidays xx
I hope you love the recipe Emily, let me know if you give them a try! xTieghan
Do you think this would work with GF flour?
Hi Sharon,
Yes, you can use an equal amount of GF flour. I hope you love the recipe, please let me know if you give it a try! xTieghan