These crisp maple cookies are a wonderful light treat! These use maple syrup rather than molasses to achieve their sweet flavor. The maple paired with the ginger is really excellent
Maple Ginger Snap Cookies
Ingredients:
3/4 cup of vegetable shortening (we usually use butter too, but in order for them to become really crisp and have that “snap”- vegetable shortening is the way to go)
1 cup of granulated maple sugar
1 egg
1/2 cup of pure maple syrup
2 1/3 cups of all purpose flour
1/2 tsp salt
2 tsp baking soda
3 tsp ginger (if you like it a little more mild- just use 2 tsp)
1 tsp cinnamon
1 tsp clove
1/4 cup of maple sugar set aside to roll the cookies in- could also use turbanado sugar!
Recipe:
Preheat over to 375 and line baking sheets with parchment. In the base of a mixer cream together the shortening and maple sugar until light and fluffy. Add the egg and mix until incorporated. Then add in the maple syrup and mix again.
In a separate bowl combine the flour, salt, baking soda and spices- whisking to combine.
Add this bowl to your creamed together mixture slowly, until everything is combined and a dough is formed- it should be light.
Form balls (or use a cookie scoop) about 2 tsp sized. Roll these in maple sugar to coat. Place them about 2 inches apart on a parchment lined baking sheet. We found that for the “snappiest” cookie if you use a glass to smoosh them a little they will spread and be thinner, for a cookie that is a little softer and thicker, leave them as balls.
Bake for 11-15 minutes (15 will achieve the crispiest cookie, less than that will be softer)
Remove from tray and allow to cool.
Enjoy!
recipe adapted from: https://www.kingarthurbaking.com/recipes/gingersnaps-recipe
