These Glazed Maple Molasses Cookies are full of Fall flavors, like maple, ginger, and nutmeg, but it’s the molasses in the cookie and the maple glaze on top that really bring in the cozy vibes!
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I invented the Gingerbread Cookie
I’ve never been a big fan of gingerbread cookies. I guess my only real encounter with them has been in those pre-packaged Gingerbread House kits? So, probably not the best introduction.
Just kidding, it’s a Maple Molasses Cookie
I’ve recently updated an old recipe for Maple Butterscotch Cookies with the addition of molasses. A southern girl does love her molasses. When I gave a test cookie to The Boy and my youngest daughter, they both said it tasted like a gingerbread cookie. So, apparently I’ve reinvented the gingerbread cookie. You’re welcome! Maple Molasses is the new Gingerbread 😂
Ingredients in these cookies
- All-purpose flour Just your standard flour for these cookies. They aren’t fancy or fussy.
- Granulated and brown sugar The granulated sugar gives these cookies a little crisp on the edges, while the brown sugar keeps them moist and chewy.
- Ginger and nutmeg Warm Fall spices for a cozy cookie experience.
- Molasses This is a dark, sticky, syrupy liquid that has a faintly spicy, almost bitter flavor (in a good way), that adds real depth to whatever you cook or bake with it.
- Maple Extract Maple is like the lighter, more airy cousin of molasses, so it lifts it up and brightens it. Just a touch of maple extract does that here without adding more moisture to the cookie.
Making the cookies
- Cream the butter and sugar Using a stand mixer, or a hand mixer, beat the butter and the sugars together until light and fluffy, about 2-3 minutes.
- Other wet stuff Add the egg, molasses, and maple extract and mix well.
- Dry ingredients Whisk together together the flour, baking soda, spices, and salt, then add to wet ingredients a bit at a time, until fully incorporated.
- Scoop Using a small scoop, or two spoons, scoop two tablespoon sized dough balls onto a parchment paper lined large sheet pan.
- Bake Bake at 350° for 10-12 minutes, or until they look dry on the edges and are puffy in the middle. Remove pan from oven and give 3 sharp bangs on the counter, to deflate the cookies a bit.
- Glaze Whisk together glaze ingredients and drizzle over cooled cookies.
Feeding a cookie monster?
- Peanut Butter Chopped Chocolate Cookies
- Birthday Cake Cookies
- Peanut Butter Sandwich Cookies
- Peanut Butter White Chocolate Oatmeal Cookies
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Maple Molasses Cookie
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt * see note about salt
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 cup (113 g) room temperature butter (1 stick)
- 1/4 cup (50 g) granulated sugar
- 3/4 cup (150 g) brown sugar
- 1 large egg room temperature
- 1/4 cup (84 g) molasses
- 1 tsp maple extract
- 2 tbsp milk (either whole or 2% is fine)
- 2 tbsp melted unsalted butter
- 1 1/2 tbs pure maple syrup
- 1/4 tsp maple extract
- 1 1/2 cups (180 g) powdered sugar up to 2 cups
- Whisk the flour, baking soda, salt, ginger, and nutmeg in a medium bowl and set aside.
- Using a stand mixer or a hand mixer, cream the butter and the sugars together until light and fluffy, about 2 minutes. Add the egg and mix until fully incorporated. Scrape down the sides and bottom of the bowl with a spatula. Add the molasses and the maple extract and beat in until everything is fully mixed.
- Add the dry ingredients to the wet ingredients a little at a time Only mix until just combined, so as to not over mix the dough.
- Preheat oven to 350° and line a large sheet pan with parchment paper. Using a small scoop (about 1.5 tablespoons) place dough balls on cookie sheet at least 2 inches apart, about 12 on a large sheet pan.
- Bake at 350° for 10-12 minutes, or until they look dry on the edges and are puffy in the middles. Remove pan from oven and give 3 sharp bangs on the counter, to deflate the cookies a bit. Remove cookies from the oven and allow to cool on the pan for 5 minutes, then remove to a cooling rack.
- Melt 2 tablespoons of butter in a small pan and allow to cool slightly. Add 2 tablespoons of milk, 1 1/2 tablespoons of maple syrup and the maple extract and mix well. Add 1 1/2 cups of powdered sugar and whisk to combine. It should have a nice drizzly consistency. If it is too thin add a little more powdered sugar. If it is too thick, add a bit more milk.
- Place cooled cookies on a wire rack over a sheet tray (to catch excess drizzle). Using the tines of a fork or a small spoon, drizzle back and forth over the cookies. The icing dries fairly firmly after about an hour, so you can stack them for sharing.
- When I say kosher salt, I mean specifically Diamond Crystal Kosher Salt. Why? There’s an article I’ve read that really dives into the whole salt story, but in my case, it’s that this is what I’ve found works best for me and I use it consistently throughout all of my recipes. If you use another kosher salt, I would use half the amount and taste from there. Remember, you can always add more salt, but you can’t take it out.
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.