Maple Syrup Soft Gingerbread Cookies

Name: Homemade Maple Syrup Gingerbread Cookies
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 24
Cuisine: American
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; SIGNATURE SELECTS Baking Powder, Double Acting; Arm & Hammer Fridge-N-Freezer Baking Soda; San Francisco Salt Company Sea Salt, Pure & Natural; Dorot Gardens Crushed Ginger; McCormick Gourmet™ Organic Ground Saigon Cinnamon; SIGNATURE SELECTS Ground Cloves; O Organics Sugar, Organic, Dark Brown; Challenge Butter, Unsalted, European Style; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; O Organics Maple Syrup, Organic, 100% Pure; Sue Bee Honey, Hot; Value Corner Vanilla Flavor, Imitation; Cache Cuisine Icing Sugar From Cane

Serves 24

15 mins prep

8 mins cook

180 mins chilling time

203 mins total

Maple syrup soft gingerbread cookies are tender cut out cookies with classic gingerbread flavor, using maple syrup and honey.

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Make Cookie Dough

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In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
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oz all purpose flour
tsp baking powder
tsp baking soda
tsp fine sea salt
tbsp ground ginger
tsp ground cinnamon
tsp ground cloves

In the bowl of a stand mixer with paddle attachment, beat the butter and brown sugar until a paste is formed. 1-2 minutes. Scrape bottom and sides of bowl as needed.

oz dark brown sugar

oz unsalted butter

Add in the egg and mix again to incorporate. Then, pour in the maple syrup, honey, and vanilla mixing until smooth.

oz large egg

oz pure maple syrup

oz honey

tsp pure vanilla extract

Gradually spoon in the flour mixture, continuing on medium speed until blended and a smooth cookie dough is formed.

Chill Cookie Dough

Divide the cookie dough in half. Shape each half into a disc and cover with plastic wrap. Place discs in the fridge and chill for 3 hours or overnight.

Don't skip this step! The dough can get sticky if its not cold, chilling long enough for it to easily roll and cut out is important.

Roll Out & Bake

Preheat oven to 350℉(180℃) and line cookie sheets with two layers of parchment paper.

When ready to bake, sprinkle your work surface and rolling pin with flour. The dough will be slightly sticky, so it's best to roll and cut cold dough with help from a little flour. Work in batches, using half the dough at a time and storing the rest in the fridge until ready to roll out.

Roll dough out to 1/4-inch thickness and cut out shapes using your favorite cookie cutters. I dip my cookie cutters in a little flour to prevent sticking. Carefully transfer cookies to the baking sheet. Use an offset spatula to lift cookies from work surface if needed.

Space cookies 2-inches apart on the cookie sheet. Place pan on the middle oven rack and bake 8-9 minutes until the cookies looked slightly puffed and set.

Transfer hot pan to a wire rack to cool for 5 minutes before removing the cookies. Let cookies cool completely before decorating with icing.

Decorate

Use homemade or store bought royal cookie icing.

Easy Royal Icing

Pipe a thin trace line around the edges of the cookie. Then pipe icing to fill in the shape. Take a toothpick and move icing to cover any holes or bare spots.

Sprinkle wet icing with sparkling sugar.

sparkling sugar

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