• Skip to main content
  • Skip to primary sidebar

But First We Brunch!

menu icon
go to homepage
  • Recipe Index
  • About me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Dessert

    Published: Nov 13, 2021 · Modified: Jun 1, 2022 by Cynthia · This post may contain affiliate links · Leave a Comment

    Maple Molasses Cookies

    Jump to Recipe - Print Recipe

    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!

    Maple molasses cookies on a wire rack, on a tiled surface, surrounded by fall leaves.

    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.
    Adding molasses to maple molasses cookie dough in a stand mixer.
    • 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

    Maple molasses cookies on a wire rack, on a tiled surface, surrounded by fall leaves.

    Maple Molasses Cookie

    These 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!
    5 from 1 vote
    Author: Cynthia
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Dessert, Snack
    Cuisine American
    Servings 24 cookies
    Calories 165 kcal

    Equipment

    • Small scoop
    • Parchment paper
    • Large sheet pan

    Ingredients
     

    • 2 ½ cups (312 g) all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt * see note about salt
    • 1 teaspoon ground ginger
    • ½ teaspoon nutmeg
    • ½ cup (113 g) room temperature butter (1 stick)
    • ¼ cup (50 g) granulated sugar
    • ¾ cup (150 g) brown sugar
    • 1 large egg room temperature
    • ¼ cup (84 g) molasses
    • 1 teaspoon maple extract

    Maple Drizzle

    • 2 tablespoon milk (either whole or 2% is fine)
    • 2 tablespoon melted unsalted butter
    • 1 ½ tbs pure maple syrup
    • ¼ teaspoon maple extract
    • 1 ½ cups (180 g) powdered sugar up to 2 cups

    Instructions

    • 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.

    Maple Drizzle

    • Melt 2 tablespoons of butter in a small pan and allow to cool slightly. Add 2 tablespoons of milk, 1 ½ tablespoons of maple syrup and the maple extract and mix well. Add 1 ½ 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.

    Notes

    • 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.

    Nutrition

    Calories: 165kcal | Carbohydrates: 28g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 184mg | Potassium: 104mg | Fiber: 1g | Sugar: 18g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

    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.

    Tried this recipe?Mention @butfirst_webrunch or tag #butfirstwebrunch!

    More recipes you may enjoy

    • Korean Fried Chicken and Waffles
    • Easy Homemade Yeast Donuts
    • Buttermilk Biscuit Mix (Homemade Bisquick)
    • Easy Almond Croissants (Shortcut Recipe)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate This Recipe!




    Primary Sidebar

    Hi, I'm Cynthia! In our house, we get up with the sun and most of us don't stop working until late in the night, so breakfast and brunch are our family meals. So join me at the kitchen counter, where I cook up delicious food for my busy family, starting first thing in the morning!

    More about me →

    Popular Recipes

    • Buttermilk Muffins: Better than Basic
    • Sautéed Cabbage and Sauerkraut
    • Braised Korean Short Ribs
    • Chicken Fried Steak Biscuits with Country Gravy
    • No-Knead Bread: Better than Basic
    • Foolproof Poached Eggs (No Boil Method)

    Winter Projects

    • Large Batch Freezer Biscuits
    • No Yeast Biscuit Cinnamon Rolls
    • Homemade Brown Sugar Cinnamon Pop Tarts (Copycat)
    • Blueberry-Orange Cinnamon Rolls
    • French Apple Cake with Almonds
    • Apple Galette with Streusel

    As an Amazon Associate, I earn from qualifying purchases at no cost to you.

    Footer

    ↑ back to top

    About

    About Cynthia
    Privacy Policy
    Accessibility Policy

    Let's Connect!

    Sign Up For My Newsletter

    Contact

    Contact Page

    AT NO COST TO YOU, I MAY EARN FROM QUALIFIED PURCHASES MADE THROUGH AFFILIATE LINKS ON MY WEBSITE.

    Copyright © 2022 But First We Brunch