Soft Gingerbread Cookies with Maple Glaze

• porcje: 24 servings
• czas aktywny: 20 minutes
• całkowity czas: 30 minutes

Składniki

170 g unsalted butter, softened

200 g granulated sugar

1 large egg

79 ml molasses

281 g all-purpose flour (300 grams)

2 teaspoons baking soda

3/4 teaspoon salt

1-2 teaspoons ground ginger

granulated sugar for rolling

1 tablespoon melted butter

1 tablespoon pure maple syrup

180g powdered sugar (180 grams)

2 tablespoons milk (and a very tiny bit more if you need more)

pinch of salt, to taste

Wskazówki

Preheat oven to 175 °C.

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 small balls (a little smaller than the size of a golf ball) and roll in sugar. Bake for 9-11 minutes; remove from pan so the cookies can sink / 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!

Wartości Odżywcze

• Kalorie: 176
• Tłuszcz Całkowity: 7 g
• Tłuszcz Nasycony: 4.3 g
• Tłuszcz Trans: 0.2 g
• Cholesterol: 25.5 mg
• Sód: 216.7 mg
• Węglowodany Całkowite: 27.3 g
• Błonnik Pokarmowy: 0.3 g
• Cukry Całkowite: 18 g
• Białko: 1.6 g