- 2 cups flour
- 1 tsp ground ginger
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 3/4 cup unsalted sweet cream butter (softened)
- 1 cup sugar
- 1 large egg
- 1/4 cup dark molasses
- 1/3 cup sugar plus 1 tbsp cinnamon
- 4 tbsp unsalted sweet cream butter (melted)
- 2 cups powdered sugar
- 2 tsp maple syrup
- 1 tsp cinnamon
Preheat oven to 350 degrees and place parchment paper (or silicone baking mat) onto baking sheets.
Using a large bowl, whisk together the flour, ginger, baking soda, cinnamon, and salt and set aside.
Using a standing mixer or hand mixer, beat together the butter and sugar until creamy.
Beat in the egg and molasses.
Gradually mix in the dry ingredients until combined.
Place into the fridge for an hour.
Place the 1/3 cup sugar and cinnamon into a small bowl.
Using a small ice cream scooper, scoop out some cookie dough and roll into a ball.
Roll the balls into the cinnamon sugar and place onto the baking sheets.
Place 2 inches apart on the cookie sheets and bake in the oven for 10 minutes.
Using a small bowl, melt the butter and allow to cool for a few minutes.
Mix in the powdered sugar, maple, and cinnamon.
Pour into a ziplock bag and cut the bottom corner off.
Drizzle onto the cookies and allow to dry for 30 minutes before enjoying.