Maple gingerbread cookies
In a bowl or stand mixer, fitted with the paddle attachment, mix the butter, sugar, molasses and maple syrup until light and fluffy.
Add the egg, egg white and vanilla extract. Mix until combined.
In a bowl, whisk together all of the dry ingredients.
Add the dry ingredients to the wet ingredients. Mix until incorporated.
Form the dough into two discs. Cover the discs in plastic wrap and chill the dough in the fridge for 30 minutes or longer.
Preheat the oven to 350 degrees.
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 too much more flour.
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 a couple of times.
Arrange the cookies on a cookie sheet lined with parchment paper.
Bake for 10 to 12 minutes (depending on the size of the cookie) or until the bottoms of the cookies are golden brown.
The thinner you roll out the cookie dough, the more snap the cookie will have. If you prefer a softer cookie, roll the dough to no less than 1/3" thickness.