1-First Step: Mise en Place and PreheatPreheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper or silicone baking mats and set aside. Measure all ingredients before starting; having everything laid out keeps the process smooth. If you have a kitchen scale, weigh the flour so your cookies bake to the same thickness every time.

2-Second Step: Cream Butter and SugarIn a mixer fitted with the paddle attachment or in a bowl with a handheld mixer, cream 3/4 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape the bowl down once. Creaming this well is what helps give the cookies a tender interior.

3-Third Step: Add Egg and MolassesAdd 1 large egg and 1/3 cup unsulphured molasses to the creamed butter and sugar. Mix until fully combined. The molasses gives that molasses-rich color and deep flavor that define gingerbread cookies.

4-Fourth Step: Combine Dry IngredientsIn a separate bowl, whisk together 2 1/4 cups plus 1 tablespoon all-purpose flour (about 307 grams), 2 teaspoons baking soda, 3/4 teaspoon salt, and 1 1/2 teaspoons ground ginger. Slowly incorporate the dry ingredients into the wet mixture on low speed until a soft dough forms. If dough seems too sticky, add a tablespoon or two of flour, or chill briefly.

5-Fifth Step: Portion and Sugar-RollScoop the dough into balls slightly larger than golf balls. Roll each ball in additional granulated sugar until sparkling. This creates a slight crunch and pretty appearance on the finished cookie. Arrange dough balls about 2 inches apart on the prepared baking sheets.

6-Sixth Step: BakeBake in the preheated oven for 9 to 11 minutes. The cookies should puff slightly and then begin to flatten; centers will look just set. Do not overbake if you want a soft cookie. Baking time may vary with oven and cookie size; aim for soft centers when removed from oven.

7-Seventh Step: Rest and CoolLet cookies rest on the baking sheet for a few minutes to set, then transfer to a cooling rack. They will flatten a touch as they cool, giving that classic soft-and-chewy gingerbread texture. While cookies cool, prepare the maple glaze so you can dip while cookies are still fresh.

8-Eighth Step: Make the Maple GlazeWhisk together 1 tablespoon melted butter, 1 tablespoon pure maple syrup, 1 1/2 cups powdered sugar (about 180 grams), 2 tablespoons milk (add more, a splash at a time, if needed) and a pinch of salt. The glaze should be thick but dip-able; add milk cautiously. If you want a firmer glaze for travel, use slightly less milk and more powdered sugar.

9-Ninth Step: Dip and DryDip one side of each cooled cookie into the glaze. Lift and let excess drip off, then set on wax paper or a parchment-lined tray. Add festive sprinkles or holly sugar while glaze is wet if you want a holiday look. Allow glaze to set for one to two hours until dry to the touch before stacking, packaging, or serving.

10-Final Step: Serve or PackageOnce the glaze is fully set, arrange cookies on a platter or pack them gently into boxes lined with parchment. For gifting, layer with parchment to prevent sticking. These cookies travel well when glazed within a day of serving; for longer journeys, consider dipping in melted white chocolate chips with coconut oil as a sturdier option.