This is based vaguely on a Paula Deen recipe, except I doubled the spices, changed molasses for maple syrup, and switched the vegetable shortening for butter (Yes, I too was shocked at the existence of a Deen recipe without a pound of butter.) They turned out well, heated the apartment on this extremely cold December day, and made my kitchen smell like Christmas, so I consider it a success.
Ginger Spice Cookies
3/4 C butter, softened
1 C brown sugar
1/4 C maple syrup
1 egg
2 C AP flour
2 t baking soda
2 t cinnamon
2 t ground ginger
1 t cloves
1/2 t salt
Granulated white sugar, for rolling
Preheat oven and either grease cookie sheets or line with parchment or a Silpat. Set aside. Cream butter and sugar. Add maple syrup and egg and mix until smooth. Sift together flour, baking soda, spices and salt. Add to wet ingredients and mix.
Form dough into 1″ balls and roll in white sugar. Flatten gently with the heel of your hand and bake for 12 minutes, rotating once.
They’re quite spicy and the maple flavor I was expecting was nonexistent. If you want a milder, sweeter cookie, halve the spices – it probably would have a more maple-spice flavor then.
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