Kue Gingerbread Lembut dengan Maple Glaze
Let's make Soft Gingerbread Cookies this holiday season! Soft, pillowy gingerbread with sunken centers and slightly crisped edges, plus little nooks and crannies packed with ginger spice and molasses. These are SO GOOD!
Foto: Pinch of Yum — Lindsay OstromBahan-bahan
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/3 cup molasses (I use Grandma’s brand)
- 2 1/4 cup + 1 tablespoon all-purpose flour (307 grams – see notes for flour measuring tips)
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground ginger
- granulated sugar for rolling
- 1 tablespoon melted butter
- 1 tablespoon pure maple syrup
- 1 1/2 cups powdered sugar (180 grams)
- 2 tablespoons milk (and a very tiny bit more if you need more)
- pinch of salt, to taste
Langkah-langkah
Preheat oven to 350 degrees.
Cream butter and sugar in the bowl of a stand mixer until light and fluffy. Add egg and molasses; mix until incorporated.
Add flour, baking soda, salt, and ginger. Mix until a soft dough forms.
Scoop into balls – I like them slightly larger than a golf ball, but you can make them smaller, too. Roll in sugar. Bake for 9-11 minutes; let them rest on the pan for a few minutes, then transfer to a cooling rack. They will flatten slightly as they cool.
Whisk maple glaze ingredients together until smooth (it will be very thick – if it’s too thick, just add a teaspoon more milk at a time until it becomes dippable, but we want this to be very thick so it sets nicely). Dip one side of the cooled cookies into the maple glaze, run the edge of the cookie along the side of the bowl to remove excess drips, set on a piece of wax paper, and add a few festive sprinkles before the glaze sets!
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