Maple Syrup Soft Gingerbread Cookies
Maple syrup soft gingerbread cookies are tender cut out cookies with classic gingerbread flavor, using maple syrup and honey.
Servings: 24 cookies
Ingredients
- 375 grams all purpose flour 11.7% protein
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 165 grams dark brown sugar packed
- 170 grams unsalted butter softened to room temperature
- 85 grams pure maple syrup grade B
- 86 grams honey
- 50 grams large egg room temperature
- 2 teaspoons pure vanilla extract
Topping
- Easy Royal Icing
- sparkling sugar for sprinkling
Instructions
Make Cookie Dough
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.375 grams all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, ¼ teaspoon ground cloves
- In the bowl of a stand mixer with paddle attachment, beat the butter and brown sugar until a paste is formed. 1-2 minutes. Scrape bottom and sides of bowl as needed.165 grams dark brown sugar, 170 grams unsalted butter
- Add in the egg and mix again to incorporate. Then, pour in the maple syrup, honey, and vanilla mixing until smooth.50 grams large egg, 85 grams pure maple syrup, 86 grams honey, 2 teaspoons pure vanilla extract
- Gradually spoon in the flour mixture, continuing on medium speed until blended and a smooth cookie dough is formed.
Chill Cookie Dough
- Divide the cookie dough in half. Shape each half into a disc and cover with plastic wrap. Place discs in the fridge and chill for 3 hours or overnight.
- Don't skip this step! The dough can get sticky if its not cold, chilling long enough for it to easily roll and cut out is important.
Roll Out & Bake
- Preheat oven to 350℉(180℃) and line cookie sheets with two layers of parchment paper.
- When ready to bake, sprinkle your work surface and rolling pin with flour. The dough will be slightly sticky, so it's best to roll and cut cold dough with help from a little flour. Work in batches, using half the dough at a time and storing the rest in the fridge until ready to roll out.
- Roll dough out to 1/4-inch thickness and cut out shapes using your favorite cookie cutters. I dip my cookie cutters in a little flour to prevent sticking. Carefully transfer cookies to the baking sheet. Use an offset spatula to lift cookies from work surface if needed.
- Space cookies 2-inches apart on the cookie sheet. Place pan on the middle oven rack and bake 8-9 minutes until the cookies looked slightly puffed and set.
- Transfer hot pan to a wire rack to cool for 5 minutes before removing the cookies. Let cookies cool completely before decorating with icing.
Decorate
- Use homemade or store bought royal cookie icing.Easy Royal Icing
- Pipe a thin trace line around the edges of the cookie. Then pipe icing to fill in the shape. Take a toothpick and move icing to cover any holes or bare spots.
- Sprinkle wet icing with sparkling sugar.sparkling sugar
Notes
Ingredients Used:
Update: **This recipe has been altered from the original version published in 2018. The total amount of sugar has been decreased, the butter increased for tenderness, and leavening agents slightly decreased to prevent spreading. If you loved the old version, please see the ingredients list below and make according to the same instructions in the recipe card. Ingredients List from 2018:
*Weighing flour is how I test all my recipes. The measurement I use: 1 cup of flour equals 125 grams. Please note that this amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. *Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.
- Flour: King Arthur All Purpose Flour, 11.7% protein
- Butter: tested with both American Butter (80% butterfat) and European style salted butter (82% butterfat)
Update: **This recipe has been altered from the original version published in 2018. The total amount of sugar has been decreased, the butter increased for tenderness, and leavening agents slightly decreased to prevent spreading. If you loved the old version, please see the ingredients list below and make according to the same instructions in the recipe card. Ingredients List from 2018:
- 3 cups (375 grams) all purpose flour, 11.7% protein
- 1.5 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 3/4 cup (165 grams) dark brown sugar, packed
- 6 tablespoons (84 grams) unsalted butter, softened to room temperature
- 1 large egg, room temperature
- 1/2 cup (160 grams) pure maple syrup, grade B
- 1/4 cup (85 grams) honey
- 2 teaspoons pure vanilla extract
*Weighing flour is how I test all my recipes. The measurement I use: 1 cup of flour equals 125 grams. Please note that this amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. *Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.