Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. This will prevent your cookies from sticking and make cleanup a breeze.

In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and white cane sugar. Beat them until the mixture becomes light and fluffy. It should take about 3-4 minutes. This adds air to your batter, keeping those cookies light.

Once creamed, add in the large egg and dark molasses. Mix until fully incorporated. The combination of this adds flavor and moisture to our dough.

In another bowl, whisk together the plain flour, baking soda, ground cinnamon, ground cloves, ground ginger, and fine sea salt. Mixing them separately helps distribute the baking soda and spices evenly throughout the flour.

Gradually add the dry mixture into the wet mixture. Stir the ingredients until just combined. Avoid overmixing, as this may lead to denser cookies.

Using a cookie scoop or two spoons, portion out the dough onto the prepared baking sheets. Each cookie should be about 1 tablespoon in size. Leave space between them, as they will spread a bit while baking.

For that added sweetness, sprinkle some extra granulated sugar over the cookie dough balls. This gives your cookies a nice texture and sweetness on the surface.

Bake the cookies in your preheated oven for about 10-12 minutes. For a soft cookie, you’ll want to remove them from the oven right before they appear perfect. They will continue to cook slightly after removing them from the oven.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

While the cookies cool, prepare the maple glaze by whisking together sifted confectioners’ sugar, melted butter, milk, maple syrup, pure vanilla extract, and a pinch of sea salt. Adjust the milk based on how thick or thin you want it.

Once the cookies are cooled, drizzle the maple glaze over each cookie. Allow the glaze to set before enjoying your scrumptious treats.