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Soft Gingerbread Maple Cookies

2 1/4 c. flour

2 t. ground ginger

1 t. baking soda

3/4 t. cinnamon

1/2 t. ground cloves

1/4 t. salt

3/4 c. softened, unsalted butter

1/2 c. sugar

1/2 c. brown sugar

1/4 c. half and half

1/4 c. real maple syrup

4 T. sugar {for rolling}


1.  In a stand mixer or large bowl combine softened butter, white sugar, brown sugar, half and half and maple syrup until creamy.

2.  Add in spices and dry ingredients until combined.

3.  Using a cookie scoop, roll the dough into large 1 inch balls, then roll in sugar.  Place on a greased cookie sheet.

4.  Bake at 350 degrees for 10-12 minutes or just until edges are browned.  Do not over bake.

5.  Cool on a rack and store in an airtight container.  They will stay fresh for 3-5 days.  Freeze for up to 3 months.