Maple Molasses Cookie

5 from 1 vote

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!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert, Snack

Cuisine: American

Servings: cookies

Calories: 165kcal

Author: Cynthia

Equipment

Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt * see note about salt
1 teaspoon ground ginger
½ teaspoon nutmeg
½ cup room temperature butter (1 stick)
¼ cup granulated sugar
¾ cup brown sugar
1 large egg room temperature
¼ cup 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 powdered sugar up to 2 cups

US Customary - Metric

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