I’m hoping the more Maple Syrup Cookies I bake, the greater my chances are for lots of snow! Yes, I’m a huge fan of white winters, building snowmen, and making snow cream. There’s just something about watching it fall and cover the trees that I find so magical. Very cliche I know, but I get excited when I hear winter weather advisory!
Maple Syrup Cookies are very similar to gingerbread cookies, except I replace the molasses with maple syrup and honey. The result is a soft texture with a lighter ginger maple flavor. Honestly, I prefer a softer gingerbread to a crispier one. Eat them plain or decorate with white cookie icing and sprinkle with sugar. Trust me, they’re fabulous either way. This recipe bakes almost three dozen snowflakes, so you will have plenty to eat and give as presents!
Tips for Maple Syrup Cookies:
- Use pure amber maple syrup for the best flavor!
- Wrap cookie dough in plastic wrap and freeze for at least 30 minutes before rolling. It is much easier to work with cold dough. Warm dough is harder to cut and transfer to cookie tray. If your cookie dough becomes to soft, simply place back in the freezer to chill. Cookies will be soft out of the oven but harden some as they cool to the perfect texture.
- Pipe icing on to cool cookies.
- Use homemade easy royal icing.
- Pip a thin trace line around the edges of the snowflake.
- Then pipe icing to fill in star shape. Take a toothpick and move icing to cover bare spots.
- Sprinkle wet icing with sparkling sugar.
- Store cookies in an air tight container at room temperature for 4-5 days.
Maple Syrup Cookies
Maple Syrup Cookies are soft maple and ginger holiday cookies, with vanilla cookie icing, topped with sparkling sugar.
- 3 cups (384 g) All Purpose Flour
- 1 1/2 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/4 tsp Kosher Salt
- 1 Tbsp Ground Ginger
- 1 3/4 tsp Ground Cinnamon
- 1/4 tsp Ground Cloves
- 3/4 cup (150 g) Dark Brown Sugar
- 6 Tbsp Unsalted Butter softened
- 1 Egg
- 1/2 cup (125 ml) Maple Syrup
- 1/4 cup (125 ml) Honey
- 2 tsp Vanilla Extract
- Sparkling Sugar for sprinkling
Preheat oven to 375 F (190 C) and line two cookie sheets with parchment paper.
In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
In bowl of stand mixer with paddle attachment, beat softened butter, brown sugar, and egg until well blended.
Add maple syrup, honey, and vanilla.
Gradually spoon in dry ingredients, continuing on medium high until blended and smooth.
Wrap dough plastic and refrigerate for 2 hrs
Sprinkle rolling surface and rolling pin with flour.
Roll dough out to 1/4-inch thickness.
Cut out cookies using a 3.5 inch snowflake cookie cutter.
Space cookies 1 1/2-inches apart on cookie sheet.
Bake 8-10 minutes until edges start to brown.
Place pan on rack to cool for 10min before removing cookies.
Use homemade or store bought royal cookie icing.
Pip a thin trace line around the edges of the snowflake.Then pipe icing to fill in star shape. Take a toothpick and move icing to cover bare spots.
Sprinkle wet icing with sparkling sugar.
Pour some milk, scoop some peppermint ice cream, and enjoy!