Who’s ready for fall?! I am! And these maple and ginger cookies with a maple glaze are the perfect way to welcome in the new season.
And if you aren’t ready to let go of summer, don’t worry! These cookies are so good they should be eaten all year long.
Similar to my Maple Ginger Cake with Brown Sugar Frosting and Blueberry Compote, these cookies are made with delicious maple sugar from my local farmer’s market. Maple sugar also can be easily purchased online if you don’t have access to buy it in person. Trust me, it’s worth it to buy it!
I hope you enjoy these maple and ginger cookies as much as my family and I do! Let me know in the comments below how they turned out or share a photo on Instagram and tag @homecourtbakes!
XO,
Coco
Prep time: 2 hours 15 minutes (includes chill time)
Cook time: 15 minutes (per batch)
Total time: 2 hours 30 minutes
Yields: 32 cookies
Ingredients for the Maple and Ginger Cookies:
- 225 grams (1 cup) unsalted butter at room temperature
- 200 grams (1 1/2 cup) maple sugar
- 100 grams (1/2 cup) dark brown sugar
- 2 eggs
- 4 grams (1 tsp) vanilla extract
- 390 grams (2 1/2 cups scooped and leveled) all-purpose flour
- 4 grams (1 tsp) baking powder
- 2 grams (1/2 tsp) baking soda
- 5 grams (1 tsp) kosher salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp cardamom
Ingredients for the Maple Glaze:
- 240 grams (2 cups) confectioner’s sugar
- 8 grams (2 tsp) vanilla extract
- 3 Tbsp pure maple syrup
- 1 tsp cinnamon
- 1-3 Tbsp milk (if needed)
Instructions:
Make the Maple and Ginger Cookies:
- Using a hand or stand mixer fitted with a paddle attachment, cream the butter and sugars together on high until smooth, about 2-3 minutes. Scrape down the sides of the bowl.
- In a small bowl, combine the eggs and vanilla extract. Add to the butter mixture and mix on high for 7-8 more minutes. Scrape down the sides of the bowl halfway through and again at the end. The dough should be homogenous and you shouldn’t see any pockets of unmixed butter or sugar.
- In a separate bowl, mix the flour, baking powder, baking soda, salt, ginger, cinnamon and cardamom. Add to the wet ingredients all at once and mix on low for about 45-60 seconds, just until combined.
- Using a cookie scooper or spoon, scoop the dough into balls and place on a plate or baking sheet (whatever will fit into your refrigerator). Cover the dough with plastic wrap and chill in the refrigerator for at least 1-2 hours.
- Preheat the oven to 350°F. Place the dough on a baking sheet lined with parchment paper a few inches apart. Bake for 13-15 minutes (or until the sides start to firm up and center is no longer gooey). Depending on how your oven cooks, you may want to rotate the cookie sheet 180° halfway through to ensure your cookies are evenly cooked.
- Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the Maple Glaze:
- Combine the confectioner’s sugar, vanilla extract, maple syrup and cinnamon in a small bowl and whisk until smooth. If the glaze is too loose, add more sugar. If the glaze is too thick, add milk 1 tablespoon at a time.
- Once the cookies are cooled completely, drizzle the glaze over the cookies. Feel free to add as a much or as little glaze as you like.
- Tip: I found it was helpful to transfer the glaze to a measuring cup so it was easier to pour over the cookies.
- Let the glaze set and Enjoy!
Home Court Bakes 