Soft Maple Gingerbread Cookies
I don’t know about you, but nothing says Christmastime to me like homemade gingerbread cookies! These gingerbread cookies are perfectly soft, have a hint of maple and molasses, and have just the right amount of spice. I had to make 2 batches to make sure these were absolutely perfect. Don’t make the same mistake as me and think that blackstrap molasses is the same as regular. They. Are. Not. The. Same.
Blackstrap molasses is bitter and salty. (As my three-year-old niece would put it: Yuckula.) It made my first batch literally black and the cookies had a very bitter aftertaste. Whereas, regular molasses gives gingerbread cookies their distinctive light honey-brown color and sweetness.
I added maple syrup in equal parts with the molasses for some additional sweetness and a greater depth of flavor.
Turn on some Christmas music, put on an apron, and make these, like, yesterday.
Ingredients:
1 cup softened, unsalted butter
1 cup packed dark brown sugar
⅓ cup molasses
⅓ cup pure maple syrup
1 large egg
4 cups sifted all-purpose flour
1 teaspoon baking soda
1 tablespoon cinnamon
2 teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon nutmeg
¼ teaspoon salt
Instructions:
In a large bowl, cream the butter and brown sugar until smooth. Add the molasses, maple syrup, and egg until combined. Set aside.
In a separate medium bowl, combine the flour, baking soda, spices, and salt. Gradually combine the dry ingredients with the wet.
Turn the cookie dough out onto plastic wrap. Be careful, the dough will be sticky! Wrap in plastic wrap and refrigerate for 2 hours or overnight.
After refrigerating, preheat the oven to 350°. Roll the cookie dough out onto a floured surface to keep it from sticking. Cut out the cookies in whatever shape you choose and place them on a greased cookie sheet.
Bake at 350° for 10 minutes. Cool, decorate, and enjoy!
This recipe makes about 24 cookies. Store them in an airtight container to retain the softness.
