Maple Gingerbread Cut-Out Cookies


about 5 dozen 2-inch cookies



About this Recipe

Maple adds a gentle sweetness to these cookies, a little milder than traditional molasses gingerbread cookies.

warm pizza dip


  • ½ cup unsalted butter, room temperature
  • ½ cup packed light brown sugar
  • ½ cup pure maple syrup
  • 1 large egg
  • 1 tbsp finely grated fresh ginger
  • 1 tsp finely grated lemon zest
  • 2 ⅓ cups all-purpose flour
  • ¾ tsp ground allspice
  • ½ tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp salt
NOTES: The cookies will keep for a week in an airtight container and can be decorated with icing or simply dusted with icing sugar.

Step by Step Instructions

Step 1
In a mixer fitted with the paddle attachment, electric beaters or by hand, beat the butter with the brown sugar and maple syrup until light and fluffy. Beat in the egg, ginger and lemon zest.
Step 2
In a separate bowl, sift the flour with the cinnamon, allspice, baking soda and salt. Add the flour to the butter mixture in 3 additions on low speed, mixing well after each addition (it will be very soft). Scrape the dough onto 3 pieces of plastic wrap, cover and press into 2 discs. Chill until firm, about 2 hours.
Step 3
Preheat the oven to 350°F and line 2 baking trays with parchment paper.
Step 4
On a lightly floured surface, roll out the first piece of cookie dough to ⅛-inch thick and cut with a 2-inch cookie cutter (of any desired shape). Arrange the cookies on the prepared baking tray, leaving a ½-inch gap between them, and repeat rolling remaining 2 discs. Leftover scraps from cutting out the cookies can be chilled for 10 minutes and then re-rolled.
Step 5
Bake the cookies for 12 to 14 minutes until lightly browned. Cool cookies on the tray before transferring them to an airtight container.