Maple Gingerbread Cookies

Gingerbread cookies are a holiday classic. Ginger and spice are such festive flavours. Gingerbread cookies are perfect for dunking in milk. They make really cute Christmas tree ornaments too.

I have to admit that I’m kind of particular when it comes to gingerbread. I don’t love gingerbread cookies that have loads of molasses in them. It’s a bit too pungent a flavour for my taste. To achieve a milder flavour, I used a small amount of molasses and added a touch of maple syrup.

After several test batches, I think I have come up with something really good. You’ll notice that the cookies in the photos are all slightly different colours. That’s because I took photos after every test batch, probably 4 or 5 test recipes.

I’m pretty happy with the final recipe. I think you’ll like it too. They taste like a classic gingerbread cookie, but the flavour profile is mild and delicate. I have also included a vegan recipe variation, pictured above.

Enjoy and happy holidays!

Maple Gingerbread Cookies
Prep Time
20 mins
Cook Time
10 mins
Resting time
1 hr
Total Time
30 mins
 

Maple gingerbread cookies

Course: Dessert
Cuisine: American
Keyword: Gingerbread Cookies
Servings: 48 cookies
Ingredients
  • 1/2 cup unsalted butter, softened
  • 1/3 cup brown sugar
  • 3 tbsp granulated sugar
  • 1/4 cup fancy molasses
  • 1 tbsp maple syrup
  • 1 egg
  • 1 egg white
  • 1 tsp pure vanilla extract
  • 2 1/4 cups flour
  • 2 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground clove
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
Instructions
  1. In a bowl or stand mixer, fitted with the paddle attachment, mix the butter, sugar, molasses and maple syrup until light and fluffy.

  2. Add the egg, egg white and vanilla extract. Mix until combined. 

  3. In a bowl, whisk together all of the dry ingredients. 

  4. Add the dry ingredients to the butter mixture. Mix until well incorporated. 

  5. Form the dough into two discs. Cover the discs in plastic wrap and chill the dough in the fridge for at least 60 minutes.

  6. Preheat the oven to 350 degrees.

  7. Flour a large cutting board. Place the cookie dough disc on the floured surface. Cover the cookie dough with a large piece of plastic wrap so that it's easier to roll out without having to add more flour.

  8. Turn the dough as you roll to keep it form sticking. Roll the cookie dough until it is about 1/3 inch thick. Cut shapes with cookie cutters. Save the leftover dough. It can be rolled out again.

  9. Arrange the cookies on a cookie sheet lined with parchment paper. 

  10. Bake for 8 to 10 minutes (depending on the size of the cookie) or until the bottoms of the cookies are golden brown.

Vegan Maple Gingerbread Cookies
Prep Time
20 mins
Cook Time
10 mins
Resting time
30 mins
Total Time
30 mins
 

Vegan Maple gingerbread cookies

Course: Dessert
Cuisine: American
Keyword: Gingerbread Cookies
Servings: 36 cookies
Ingredients
  • 1/4 cup granulated sugar
  • 6 tbsp vegan butter (I used Becel)
  • 1 tbsp molasses
  • 1 tbsp maple syrup
  • 1 cup all-purpose flour
  • 1 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp ground clove
  • 1/8 tsp nutmeg, optional
  • 1/8 tsp salt
Instructions
  1. In a medium bowl or stand mixer, fitted with the paddle attachment, beat the vegan butter with the sugar until light and fluffy.

  2. Add the molasses and the maple syrup.

  3. Put all of the dry ingredients in a bowl and whisk to combine.

  4. Add the dry ingredients to the wet ingredients. Stir until well incorporated.

  5. Form the dough into a ball. Divide the dough in half and shape into two discs. Cover with plastic wrap and chill the dough in the fridge for at least 30 minutes.

  6. Preheat the oven to 350 degrees.

  7. Line a cookie sheet with parchment paper. 

  8. Use a small ice cream scoop to portion out the cookies. Roll the dough into small balls and place on the cookie sheet. Leave at least an inch  between the cookies.

  9.  Use the base of a glass to flatten the cookies. 

  10. Sprinkle each cookie with a little coarse sugar. 

  11. Bake for 10 to 16 minutes (depending on the size of the cookie) or until the bottoms of the cookies are golden brown.

Recipe Notes

If you would like to cut out festive shapes with this cookie dough, generously flour a large cutting board. Place the chilled cookie dough disc on the cutting board. Sprinkle a little flour on top of the dough and on the rolling pin. Roll the dough out to about 1/4 inch thickness. Use festive cookie cutters to cut out cookies. This dough is quite fragile. You may need a knife to gently lift and place the cookies on the cookie sheet.

 

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