Ingredients:

  • ¾ cup (170g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (120ml) unsulphured molasses
  • 1 large egg, room temperature
  • 3 ¼ cups (410g) all-purpose flour
  • 1 tbsp (6g) ground ginger
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (1g) ground cloves
  • 1 tsp (5g) baking soda
  • ¼ tsp (1.5g) salt
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) pure maple syrup
  • 1-2 tbsp (15-30ml) milk or heavy cream
  • ¼ tsp (1g) vanilla extract

Instructions:

  1. Cream together the softened butter and brown sugar until the mixture is pale and fluffy. Beat in the molasses and egg until the batter is smooth and glossy.
  2. In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Gradually add the dry mixture to the wet ingredients on low speed, mixing only until the flour streaks disappear.
  3. Wrap the dough tightly in plastic wrap, flatten it into a disc, and refrigerate for at least 2 hours to solidify the fats.
  4. Preheat the oven to 350°F (175°C). Roll the chilled dough on a floured surface to the desired thickness.
  5. Use gingerbread man cutters or other holiday shapes to cut the dough. Place cookies on parchment-lined baking sheets and bake for 10 minutes.
  6. Whisk together powdered sugar, maple syrup, milk or heavy cream, and vanilla extract to create a smooth glaze. Apply to cookies once they have cooled on a wire rack.