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Recipe Detail Page
Maple Gingerbread Cut-Out Cookies
Holiday 2010
Maple adds a gentle sweetness to these cookies, which are a little milder than traditional molasses gingerbread cookies.
Makes about 5 dozen cookies
1/2 cup (125 mL) unsalted butter, room temperature
1/2 cup (125 mL) packed light brown sugar
1/2 cup (125 mL) pure maple syrup
1 large egg
1 tbsp (15 mL) finely grated fresh ginger
1 tsp (5 mL) finely grated lemon zest
2⅓ cups (575 mL) all-purpose flour
1/2 tsp (2 mL) ground cinnamon
3/4 tsp (4 mL) ground allspice
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 In a mixer fitted with the paddle attachment or with electric beaters, beat the butter with the brown sugar and maple syrup until light and fluffy. Beat in the egg, ginger and lemon zest. In a separate bowl, sift the flour with the cinnamon, allspice, baking soda and salt. Add the flour to the butter mixture in 3 additions on low speed, mixing well after each addition (it will be very soft). Scrape the dough onto 3 pieces of plastic wrap, cover and press into discs. Chill until firm, about 2 hours.
2 Preheat the oven to 350°F (180°C) and line 2 baking trays with parchment paper.
3 On a lightly floured surface, roll out the first piece of cookie dough to ⅛ inch (3 mm) thick and cut with a 2 inch (5 cm) cookie cutter (of any desired shape). Arrange the cookies on the prepared baking tray, leaving a 1/2 inch (1 cm) gap between them, and repeat rolling remaining 2 discs. Leftover scraps from cutting out the cookies can be chilled for 10 minutes and then re-rolled. Bake the cookies for12 to 14 minutes until lightly browned. Cool cookies on the tray before transferring them to an airtight container. The cookies will keep for a week in an airtight container and can be decorated with icing or simply dusted with icing sugar for decoration.
Makes about 5 dozen cookies
