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Maple Gingersnaps

Warm winter spices combine with the early sweetness of grade B maple syrup in these yummy Maple Gingersnap cookies. They're super simple to make and great for the holidays. Makes about 3 dozen.
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By Amy Maltzan

Photo by Robyn Wishna

Warm winter spices combine with the early sweetness of grade B maple syrup in these yummy Maple Gingersnap cookies. They’re super simple to make and great for the holidays. Makes about 3 dozen.

  • 2 cups local, unbleached all-purpose flour
  • 2 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¾ teaspoon kosher salt
  • ¾ cup (packed) dark brown sugar
  • ¼ cup local maple sugar
  • ¾ cup (1½ sticks) local unsalted butter, at room temperature
  • 1 egg ¼ cup maple syrup (use Grade B for best flavor)
  • Additional granulated sugar or maple sugar  

Whisk together the first six ingredients in a medium bowl.   In a stand mixer, cream together the butter with the sugars. Add the egg and maple syrup, and mix on low speed until thoroughly combined. Still at low speed, add the flour mixture and mix just until incorporated.

Refrigerate dough at least 1 hour.  

Preheat oven to 350º.  

Pour a thick layer of granulated sugar or maple sugar onto a plate. Using your hands, roll the dough into 1-inch balls. Roll the balls in the sugar to coat, and place 2 inches apart on a parchment-lined baking sheet. Bake 10–12 minutes, until tops start to crack but centers are still soft. Leave on the baking sheet for five minutes, then move to a wire rack to cool completely.  

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