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. The bitter of the molasses and the sweet maple syrup works really well together.
After several test batches, I think I have come up with something really good. You’ll notice that the cookies in each photo are slightly different colours. That’s because I took photos after every test batch, each slightly different, 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
- 1/2 cup unsalted butter, softened
- 1/3 cup light brown sugar, firmly packed
- 3 tbsp fancy molasses
- 1 tbsp maple syrup
- 1 large egg
- 1 large egg white
- 1 tsp pure vanilla extract
- 1 3/4 cups and 2 tbsp flour (plus more for rolling)
- 1/8 tsp baking soda
- 1/4 tsp salt
- 2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp ground clove
- 1/2 tsp ground nutmeg
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In a bowl or stand mixer, fitted with the paddle attachment, mix the butter, sugar, molasses and maple syrup until light and fluffy.
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Add the egg, egg white and vanilla extract. Mix until combined.
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In a bowl, whisk together all of the dry ingredients.
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Add the dry ingredients to the wet ingredients. Mix until incorporated.
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Form the dough into two discs. Cover the discs in plastic wrap and chill the dough in the fridge for 30 minutes or longer.
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Preheat the oven to 350 degrees.
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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.
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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.
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Arrange the cookies on a cookie sheet lined with parchment paper.
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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.
Vegan Maple gingerbread cookies
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar
- 6 tbsp vegan butter (I used Becel - see notes)
- 1 tbsp molasses
- 1 tbsp maple syrup
- 3/4 cup and 2 tbsp all-purpose flour
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp ground clove
- 1/4 tsp nutmeg
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In a medium bowl or stand mixer, fitted with the paddle attachment, beat the vegan butter with the sugar, molasses and maple syrup until light and fluffy.
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Put all of the dry ingredients in a bowl and whisk together.
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Add the dry ingredients to the wet ingredients. Stir until incorporated.
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Shape the dough into two discs. Cover with plastic wrap and chill the dough in the fridge for at least 60 minutes.
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Preheat the oven to 350 degrees.
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Line a cookie sheet with parchment paper.
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Use a small ice cream scoop or spoon to portion out the cookies. Roll the dough into balls and place them on the cookie sheet. Leave a couple inches of space between the cookies.
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Use the base of a glass to flatten the cookies.
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Sprinkle each cookie with a little coarse sugar.
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Bake for 8 to 16 minutes (depending on the size of the cookie) or until the bottoms of the cookies are golden brown.
- 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. Cover the dough with a large piece of plastic wrap so that the rolling pin won't stick to the dough. Roll the dough out to about 1/3 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.
- The thinner you roll the dough, the more snap the cookie will have. If you prefer a softer cookie, do not roll the dough to less than 1/3" thickness.
- I used Becel margarine in the stick format. It worked really well.
YAYS for vegan version!! Can I substitute the Becel for anything else? Besides coconut oil ?
You could use vegetable shortening or another vegan butter brand.