Get the Recipe:
Maple Ginger Cookies
Maple Ginger Cookies are soft, chewy cookies with wonderful flavor!
Ingredients
- 2 1/4 cups (270 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) firmly packed light brown sugar
- 1 large egg
- 1/4 cup (60 ml) maple syrup
- turbinado sugar, for garnish (optional)
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Instructions
- Whisk together the flour, baking soda, ginger, cinnamon, and salt. Set aside.
- Using an electric mixer on medium speed, beat the cooled butter and brown sugar until thoroughly combined. Add the egg and maple syrup, and mix well.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Cover and chill the dough for 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Using a tablespoonful of dough at a time, roll the dough into balls. Place the cookies 2 inches apart on the prepared pans. Flatten the tops of each cookie slightly. Sprinkle with turbinado sugar if you like.
- Bake 12 to 15 minutes, or until golden brown.
- Cool on the pans on a wire rack for 5 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature up to 3 days.
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