Gingerbread Cookies

Preheat oven to 350°F.

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 12-16 minutes.

• Place the cookies far apart as they spread a lot.

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!