Maple Gingerbread Cutout Cookies

Maple Gingerbread Cutout Cookies


December 8, 2011

Adapted from Back to Baking, by Anna Olson

  • Makes: Makes lots.


1/2 cup butter, at room temperature

1/2 cup packed light brown sugar

1/2 cup pure maple syrup

1 large egg

1 tsp. grated fresh ginger

2 1/2 cups all-purpose flour

1 tsp. cinnamon

1/4 tsp. allspice

1/2 tsp. baking soda

1/4 tsp. salt


1In a large bowl, beat the butter, brown sugar and maple syrup with an electric mixer until pale and fluffy. Beat in the egg and ginger.

2In a small bowl, stir together the flour, cinnamon, allspice, baking soda and salt; add to the butter mixture and beat on low speed or stir by hand until you have a soft dough. Divide the dough into 3 pieces, wrap each in plastic and refrigerate for 2-3 hours, or up to a day.

3When ready to bake, preheat the oven to 350F. On a well-floured surface, roll the dough out 1/4-inch thick. Cut into shapes and bake on a parchment-lined sheet for 10 minutes, or until pale golden. Cool completely before decorating.


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