Maple and Ginger Cookies

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These spiced maple goodies are perfect for the ginger cookie lover. I love ginger cookies but only when they are soft and chewy. Ginger Snaps have an amazing flavour but sometimes you kinda feel like you are going to chip a tooth! These are warming, flavoursome and go perfectly with a cup of tea (sorry if that sounds terribly British!) The maple flavour pairs perfectly with ginger, so it’s not too overpowering.

The Maple frosting is optional, however I’d highly recommend whipping up a bowl…I strongly encourage that sort of behaviour on this site!

Recipe

220g Plain Flour
1 tsp Bicarbonate of Soda
1 tsp Cornflour
2 tsp Ground Cinnamon
4 tsp Ground Ginger
130g Unsalted Butter (room temp.)
120g Light Brown Sugar
40g Caster Sugar
1 Egg
2 tsp Maple Extract

Maple frosting (optional)
50g Unsalted Butter
100g Icing Sugar
1 tsp Maple Extract
1 tbsp Milk

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Method

  • In a bowl, combine the flour, bicarbonate of soda, cornflour, cinnamon and ginger. Set aside.
  • In a separate mixing bowl, cream together your unsalted butter and both sugars until light and fluffy.
  • Add the eggs and maple extract to your butter and sugar and mix on medium until combined.
  • Slowly add your flour mixture in to your batter and mix until you have a thick dough.
  • Wrap your dough in cling film and place in the fridge to chill for at least 1 hour.
  • Preheat your oven to 180 degrees (celsius) and line a tray(s) with baking paper.
  • Roll your dough into balls (approx. 35g each) and place on the baking tray, leaving space to allow for spreading*. Press your palm down gently to slightly flatten the balls (innuendo not intentional!).
  • Bake in the oven for approx. 8-10 minutes until golden.
  • Place on a cooling rack.

*I usually bake 6 cookies per tray.

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Maple frosting (optional)

  • Whisk your unsalted butter with half of your icing sugar until light and fluffy.
  • Add the maple extract and milk and mix until fully combined.
  • Add the remaining icing sugar and mix until you have a thick frosting.
  • Pipe/spread on to cooled cookies.*

*I place my frosting in a piping bag and snip the tip to about 5mm (innuendo intentional!).

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