Gingery Maple Thins
- Ready In:
- 24mins
- Ingredients:
- 10
- Yields:
-
24 cookies
- Serves:
- 24
ingredients
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 8 tablespoons unsalted butter, softened
- 1⁄2 cup packed light brown sugar
- 1 large egg
- 1⁄4 cup maple syrup (not pancake syrup)
- 1 teaspoon maple extract
- 3 tablespoons minced crystallized ginger
- 1⁄4 cup granulated sugar
directions
- MAKE DOUGH Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking soda, and ground ginger in bowl. With electric mixer on medium-high speed, beat butter and brown sugar until light and fluffy, about 2 minutes. Add egg, maple syrup, and maple extract and mix until incorporated. Reduce speed to low, add flour mixture and crystallized ginger, and mix until just combined.
- COAT WITH SUGAR Place granulated sugar in bowl. Moisten hands with water and roll dough into 1½-inch balls, then roll in sugar. Place sugared balls 2 inches apart on prepared baking sheets. Using flat-bottomed glass, press each ball to ½ inch thickness. Bake until golden, 12 to 14 minutes. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container for 1 week.).
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RECIPE SUBMITTED BY
These are my "girls"
I am a wife,mom, massaage therapist that loves to cook, and collect recipes I collect Southern Living cookbooks,Cooking Southern Style, Gourmet and other recipe collections. I like to curl up with a good cookbook!
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