Maple Gingerbread cutout Cookies

Name: Maple Gingerbread cutout Cookies
Yield: Makes about 5 dozen cookies
Ingredients: ¾ tsp (4 mL) ground allspice; ½ cup (125 mL) unsalted butter, at room temperature; 2 ⅓ cups (580 mL) all-purpose flour; ½ cup (125 mL) pure maple syrup; ½ cup (125 mL) packed light brown sugar; ½ tsp (2 mL) ground cinnamon; 1 tsp (5 mL) finely grated lemon zest; 1 egg; 1 Tbsp (15 mL) finely grated fresh ginger; ½ tsp (2 mL) baking soda; ½ tsp (2 mL) salt

Preparation info

Makes about
5 dozen

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

Maple adds a gentle sweetness to these cookies, which are a little milder than traditional molasses gingerbread cookies.

Ingredients

½ cup (125 mL) unsalted butter, at room temperature
½ cup (125

Cookies
Vegetarian

Method

By hand, with electric beaters, or in a mixer fitted with the paddle attachment, 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 allspice, cinnamon, baking soda, and salt. Add the flour to the butter mixture in 3 additions at low speed, mixing well