Whip up these soft maple gingersnaps with maple cream cheese drizzle for the perfect fall treat!
Gingersnaps aren’t typically something we make for holiday platters. I’ve had gingersnaps before, but they always seem to be a little too crunchy for my liking. It was requested that I make some kind of gingersnap cookies for 30 days of cookies, so I made it my mission to create a gingersnap that was soft. Soft cookies are where it’s at.
Instead of some recipes I’ve seen that use all white sugar, this recipe uses 1/2 white sugar and 1/2 brown sugar to give the cookies a softer, chewier texture.
If I were to compare this cookie’s texture to something else, I’d say it’s very similar to a snickerdoodle. But with a strong ginger taste.
Maple is one of my favorite things to bake with, and a maple cream cheese drizzle only seemed fitting to top off these soft maple gingersnaps. They are good without it, but even better with it.
For drizzles like this, I like to put the icing in a plastic ziploc bag, snip off a tiny bit on the corner, and use that to “pipe” on the drizzle. You have a bit more control this way, as opposed to drizzling with a spoon.
Soft Maple Gingersnaps with Maple Cream Cheese Drizzle
Ingredients
- 3/4 cup 1 1/2 sticks butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/4 cup pure maple syrup
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon maple cinnamon sprinkle
- 1 teaspoon vanilla
- 2 teaspoons baking soda
- 2 cups all-purpose flour
Glaze
- 2 oz. cream cheese softened
- 2 tablespoons butter softened
- 1/4 teaspoon vanilla
- 2 tablespoons pure maple
- 1/8 cup white chocolate chips melted
- 1/4 cup powdered sugar
Sugar for Rolling
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
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Instructions
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In a large mixing bowl, mix together butter, sugar, and brown sugar with electric mixer for 30 seconds. Add egg and stir until combined.
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On low speed, add in maple syrup, ginger, cinnamon, maple cinnamon sprinkle, and vanilla. Add baking soda and stir for 10 seconds. Slowly add in flour and mix for 30 seconds, or until dough is combined.
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Scoop by the tablespoon and roll into balls. Roll each ball in sugar mixture and place on a parchment-covered baking sheet.
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Bake at 350 degrees for 8-9 minutes.
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Allow for the cookies to continue to cool on baking sheet for 5-10 minutes until removing cookies from the baking sheet.
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To make drizzle, beat the cream cheese, butter, vanilla, maple syrup, and melted white chocolate chips on high speed with an electric mixer for 30 seconds. Add in powdered sugar and continue to beat for another 30 seconds. Drizzle over cooled cookies. If mixture is thick, place in microwave for 10-15 seconds until runny.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Nutrition
Yay or nay to gingersnaps? I think ginger is one of those spices that you either like or you don’t. I’m typically not a big ginger fan, but a bite of these cookies brings me back to so many family holidays. Is it just me or does the smell of ginger make you automatically think about Christmas time?
Sarah Morris says
Where did you get the “cinnamon sugar sprinkle” and “maple cinnamon sprinkle?”
Melissa says
Hi Sarah! The maple cinnamon sprinkle is made by Tones and is by the spices in my store (here’s a pic). It’s definitely not essential to the recipe, so you could leave it out or substitute the 1/2 teaspoon for 1/4 teaspoon cinnamon + 1/4 teaspoon sugar. The “Cinnamon Sugar Sprinkle” should have just said Cinnamon, so I fixed that in the recipe :)
Sarah Morris says
Thanks Melissa :)
Jennifer Niskanen says
How stackable is this glaze?
Melissa says
If you refrigerate the cookies after drizzling the glaze, the glaze will set but won’t be super hard. If you’re going for a nice presentation, I’d probably refrain from stacking since it’s inevitable with most frostings that things will smudge. (If you plan to stack the cookies for freezing, you could do so by first freezing the glazed cookies and then stacking with layers of wax paper.)
Hope this helps!
Jennifer Niskanen says
Is pure maple the same as maple extract?
Melissa says
Pure maple syrup is a bottled syrup, while maple extract is more of a flavoring in a smaller bottle. The extract would be a more intense maple flavor than the pure maple. I would recommend using the real syrup for this recipe.
Megan - The Emotional Baker says
A soft ginger cookie, yum! I really like the added drizzle. Beautiful :)