Spiced Maple Gingerbread Cookies

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 24
★★★★★
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If you're looking for a cookie that encapsulates the warmth of the holiday season, these Spiced Maple Gingerbread Cookies are your answer. Infused with cozy spices and a hint of maple, they're perfect for sharing with friends and family.

Ingredients for Spiced Maple Gingerbread Cookies

All-purpose flour is the base of our cookie, giving it structure. Baking soda helps the cookies rise just enough to remain soft. A pinch of salt enhances all the flavors. The heart of these cookies is the aromatic blend of ginger, cinnamon, cloves, and nutmeg, each contributing its unique warmth.

Unsalted butter ensures a rich, tender crumb, while maple syrup adds a subtle sweetness and depth. The combination of brown sugar and granulated sugar provides the perfect balance of moisture and sweetness. A large egg binds everything together, and a splash of vanilla extract rounds out the flavors beautifully.

Tips & Tricks

  • Don't skip chilling the dough; it makes rolling and cutting much easier.
  • If the dough starts sticking when you roll it out, sprinkle a bit more flour on your surface and rolling pin.
  • For a crispier cookie, roll the dough thinner or bake for an extra minute or two.

Serving Suggestions

These cookies pair wonderfully with a hot cup of spiced cider or a soothing chai tea. For a festive touch, consider decorating them with royal icing or a simple dusting of powdered sugar.

Frequently Asked Questions

Can I use salted butter instead?
Yes, just omit the additional salt in the dry ingredients to balance the flavors.
Can I make the dough in advance?
Absolutely! You can refrigerate the dough for up to three days or freeze it for up to three months.

Spiced Maple Gingerbread Cookies Recipe Walkthrough

Start by grabbing a large bowl and whisk together your dry ingredients: flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. This ensures everything is evenly distributed, so you get consistent flavor in every bite.

In another bowl, cream the softened butter with the maple syrup, brown sugar, and granulated sugar. You want this mixture to be light and fluffy, which might take a few minutes of mixing. Once it's nice and airy, beat in the egg and vanilla extract until everything is smooth and well incorporated.

Now, gradually add your dry ingredients to the wet mixture. Stir until a dough forms — it should be a bit sticky but firm enough to hold its shape. Divide this dough into two discs, wrap them in plastic, and pop them in the fridge for at least an hour. This chilling step makes the dough easier to roll out later.

When ready, preheat your oven to 350°F. Roll out the dough on a floured surface to about 1/4 inch thick and use your favorite cookie cutters to shape them. Arrange the cookies on parchment-lined baking sheets, leaving a bit of space between each one.

Bake for 8-10 minutes until the edges are just lightly golden. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. This prevents them from breaking while they're still warm.

Why You'll Love This Recipe

  • The maple syrup adds a unique twist to the classic gingerbread flavor.
  • Perfect balance of spices ensures each bite is flavorful without being overwhelming.
  • Easy to make and fun to decorate, making them great for family activities.
  • They stay soft and chewy for days, ideal for baking ahead of time.

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1/4 cup maple syrup
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Step-by-step Instructions

1. In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
2. In a separate bowl, cream the softened butter, maple syrup, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. Gradually mix in the dry ingredients until a dough forms.
5. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
6. Preheat oven to 350°F and line baking sheets with parchment paper.
7. Roll out the dough on a floured surface to a 1/4 inch thickness and cut into desired shapes.
8. Arrange cookies on prepared baking sheets, leaving space between each cookie.
9. Bake for 8-10 minutes until edges are lightly golden.
10. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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