Maple Gingerbread Cutout Cookies
This is how we spent last Saturday afternoon. W invited his two besties, and we rolled and cut and sprinkled cookies, and loaded hot chocolate with mini marshmallows and even more sprinkles.
Although I love rolled cookies, particularly those that give me an excuse to use the bag of vintage metal cutters I scored at Value Village for $2.99, sugar cookies can be a little dull, and gingerbread isn’t my favourite. I love the warm, heady, better-than-pot-pourri spices of gingerbread, but find molasses too hard-core for someone who really really dislikes black licorice.
But flipping through Anna Olson’s latest book, Back to Baking, I came across pale golden maple gingerbread cutout cookies that totally fit the bill. (Aside: I just spent 10 days with her in Jasper, and she’s every bit as awesome in person as on TV.)
These cookies are paler golden and mildly spiced; I left out the lemon zest and ginger and cut down on the allspice (from 3/4 tsp. to 1/4 tsp.) because I thought it would overwhelm the maple flavour, which tends to get lost once baked anyway. I found the dough to be a bit sticky – likely on account of the syrup – and so upped the flour a bit. You’ll need to generously flour your work area, especially if you have little hands squishing the dough as flat as they can on the table. Use a thin spatula to lift them off, or roll the dough between two sheets of parchment instead.
There are a great deal more cookies in my immediate future, with our cookie exchange this Saturday afternoon! (Want to come? Say so here and I’ll email you!) A few of you requested a virtual cookie exchange – let’s do it. I’ll of course post all about the exchange and as many recipes as I can gather. If you’d like to be a part of it, post your recipes – or links to your own sites – on Saturday’s post! Does that work?
Maple Gingerbread Cutout Cookies
AuthorJulieIn 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.
In 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.
When 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.
Ingredients
I once interviewed Anna and I thought she was soooo nice! And those cookies look really good. Love those vintage cookie cutters!
I am hoping for this book! We sent her cupcake liners that she used in the book:-)
I bought the new Anna book and can’t wait to dig into it! I met her in person a couple of years ago and she is such a nice person…as are most good bakers! Thank you for the virtual cookie exchange. I’m getting my recipe ready!
The pictures of those little hands bring back lots of memories…my “boys” are now 22 and 25 year old men. How did that happen? They are coming home in less than a week for the holidays (yippee!). Looking forward to tomorrow!
I just took a batch of these cookies out of the oven and they are GREAT! They were cut into star shapes and I so enjoy biting off each little arm and still having a “mini” cookie left. More cookie recipes, tried and true, yes, please!
Can’t wait to try these – maple in anything is great! Could I get an email for tomorrow please if there is room? Will come with cookies for exchange and munching. Anything else? Thanks so much!!
My cookies are all baked and packaged, the recipe is printed and the whole works is by the door – ready for tomorrow!! Looking forward to it.
I’m still baking away for tomorrows party 🙂 I have no idea how many I should take… hmm…
I think I can make it! I look forward to coming.
Can’t wait to see all the cookie exchange recipes! Have a fun time!
These sound amazing! I love that you modified the recipe to try and highlight the maple flavour more.
Can the dough be refrigerated for a few days before use?
Can someone please tell me how many cookies this recipe actually makes? I’m wanting to use the recipe for my holiday cookies this year, but want to have enough dough to produce at least 4 dozen cookies. Will this recipe work for me or will I need to double it? Thank you in advance for a quick response, as I will be baking this weekend!
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