Description
Made with pure maple sugar and spices, these Ginger Maple Sugar Cookies are inspired by delicious fall flavors!
Scale
Ingredients
For the Cookies:
- 2 sticks unsalted butter, room temperature
- 1/2 cup maple sugar
- 1/2 cup cane sugar
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 egg
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
For the Glaze:
- 1 cup confectioners sugar
- 4 tablespoons maple syrup
- water, to thin
Instructions
- Make the cookie dough. Using a stand or hand mixer, beat the soft room temperature butter with the maple and cane sugars. Mix until creamy and lightened, about 3 minutes.
- Add in the maple syrup and vanilla, followed by the egg, beating well and scraping the bowl between additions.
- In a large bowl, whisk the flour with the salt, baking powder, baking soda, ginger, cinnamon, and cardamom. Add the flour into the butter mixture in 3 additions, mixing until just combined. Be careful not to overmix.
- Divide the dough in half and wrap each half in plastic wrap, flattening into a disk. Refrigerate for at least 2 hours. *The dough can be made ahead and refrigerated overnight.
- Bake the cookies. Preheat the oven to 350 degrees F.
- On a lightly floured surface, roll the dough out to 1/4″ thick, working with one disk at a time. Cut out the leaf cookies and place on parchment-lined baking sheets. Bake until golden at the edges, about 9-12 minutes, depending on size and thickness.
- Re-roll the dough scraps one time and repeat.
- Glaze the cookies. Combine the maple syrup and confectioners sugar to make the glaze. Adding one teaspoon at a time, add cold water to thin the icing to glazing consistency.
- Glaze cooled cookies and let dry to set. Enjoy!
Nutrition
- Serving Size: 1 cookie
- Calories: 121
- Sugar: 5.3g
- Sodium: 86mg
- Fat: 5.3g
- Saturated Fat: 3.3g
- Carbohydrates: 17.1g
- Fiber: 0.3g
- Protein: 1.3g
- Cholesterol: 18mg