Maple Glazed Gingerbread Cookies

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These cookies are soft, chewy, and dipped into a delicious maple-flavored glaze. They’re topped off with some sprinkles for a cute and tasty crunch.

The 12 Days of Vegan Christmas

Today is day 8 of our annual 12 Days of Vegan Christmas, where we share 12 holiday-inspired vegan recipes leading up to Christmas day.

Day 1: Creamy Alfredo Casserole

Day 2: Double Chocolate Thumbprint Cookies

Day 3: Kale and Caramelized Onion Dip

Day 4: Sugar Cookie Dip

Day 5: Loaded Smashed Potatoes

Day 6: Marshmallow Chocolate Chip Biscoff Cookies

Day 7: Creamy Garlic Tofu and Mushrooms

Day 8: Today!


For the gingerbread cookies, you’ll need the following ingredients:

  • all-purpose flour (measured correctly)
  • baking soda
  • salt
  • cornstarch
  • ginger, cinnamon and cloves
  • vegan butter
  • granulated sugar
  • light or dark brown sugar
  • non-dairy milk
  • pure vanilla extract

For the maple glaze, you’ll need:

  • vegan butter, softened
  • maple syrup
  • powdered sugar
  • nondairy milk
  • maple extract (optional)

Finally, you’ll top these off with some vegan sprinkles.

Cookie Variations

You can make lots of variations of these cookies! Here are a few options:

  • Peppermint: Replace the maple extract in the glaze with mint extract, then top the cookies with crushed candy canes.
  • White Chocolate: Dip these cookies into melted vegan white chocolate rather than the maple glaze. Top them with sprinkles, crushed candy canes, or chopped up peppermint bark!
  • Frosted: Swirl some vegan vanilla frosting on top of these cookies
  • Sandwich Cookies: Swirl some vegan vanilla or maple frosting on the bottom of one cookie, then top with another cookie.

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Peanut Butter Blossoms

Gingerbread Cookies

Peanut Butter Cup Cookies

Sugar Cookies

Brown Sugar Cookies

Maple Glazed Gingerbread Cookies

These cookies are soft, chewy, and dipped into a delicious maple-flavored glaze. They're topped off with some sprinkles for a cute and tasty crunch.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Dessert
Servings 3 dozen


Cookie Dough

  • 2 1/4 cups (281 g) all-purpose flour (measured correctly*)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp (6 g) cornstarch
  • 2 tsp (5 g) ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 3/4 cup (169 g) vegan butter, softened*
  • 1 cup (200 g) granulated sugar
  • 1/4 cup (60 ml) molasses
  • 1/4 cup (60 mL) non-dairy milk
  • 2 tsp (10 mL) pure vanilla extract

Maple Glaze

  • 2 tbsp (28 g) vegan butter, softened
  • 2 tbsp (30 ml) pure maple syrup
  • 1 cup (125 g) powdered sugar
  • 1 tbsp (15 ml) nondairy milk, plus more as needed
  • 1/2 tsp maple extract (optional)

For topping

  • Vegan sprinkles


  • Make the cookies: Preheat the oven to 350°F (180°C). Line three baking sheets with parchment paper and set aside.
  • In a medium-sized mixing bowl, whisk the flour, baking soda, salt, cornstarch, ginger, cinnamon, and cloves.
  • In a large mixing bowl, add the butter, sugar and molasses. Beat until light and fluffy, 1-2 minutes. Add the milk and vanilla and beat again until smooth and creamy.
  • Add about half of the flour mixture to the wet mixture and mix until just combined. Add the rest and mix until just combined.
  • Roll out ~1.5 tbsp (22 g) balls of dough. Place on the prepared baking sheets, leaving about 2″ (5 cm) between each.
  • Bake in the oven for 9-11 minutes.
  • Allow to cool completely.
  • Make the glaze: In a small bowl, beat all ingredients. Add more milk, as needed, to create a slightly thick glaze that is able to be easily dipped into.
  • Dip each cookie into the glaze and place on parchment paper or wax paper. Immediately top with sprinkles, allow to set, and enjoy!


  1. Measure your flour using the spoon-and-level method.
  2. For best results, you should use vegan buttery sticks.  You should soften for 30 minutes to one hour before using.

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