Maple Ginger Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">2 tsp ground ginger</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground cloves</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">80ml pure maple syrup (not pancake syrup)</li><li class="ingredients-single-item">1 tbsp fresh ginger, finely grated</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">50g crystallized ginger, finely chopped (optional)</li><li class="ingredients-single-item">50g granulated sugar (for rolling)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Electric mixer (hand or stand)</li><li class="equipment-single-item">Microplane or fine grater</li><li class="equipment-single-item">Cookie scoop or tablespoon measure</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt until well combined. This thorough mixing ensures the spices and leavening agents are evenly distributed throughout your cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream the softened butter and brown sugar together using an electric mixer on medium speed for about 3-4 minutes until light and fluffy. This extended creaming incorporates air into the mixture, which helps create a tender cookie texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg to the butter mixture and beat until fully incorporated, about 1 minute. Then add the maple syrup, freshly grated ginger, and vanilla extract, beating until smooth. Don't worry if the mixture looks slightly curdled – this is normal when adding liquid ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Over-mixing will develop too much gluten, resulting in tough cookies, so stop as soon as no flour streaks remain.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>If using, gently fold in the chopped crystallized ginger with a spatula. Cover the dough with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling time allows the flavors to meld and prevents the cookies from spreading too much during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When ready to bake, preheat your oven to 180°C and line two baking sheets with parchment paper. Place the granulated sugar in a small bowl for rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the chilled dough from the refrigerator and let it sit for 5-10 minutes to slightly soften. Using a cookie scoop or tablespoon, portion the dough into 24 equal balls (about 30g each). Roll each ball between your palms until smooth, then roll in the granulated sugar until completely coated.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the cookie dough balls on the prepared baking sheets, spacing them about 5cm apart as they will spread during baking. For a more traditional crackled top, slightly flatten each ball with the bottom of a glass.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers still appear slightly soft. The cookies will form natural cracks on top as they bake – this is the perfect character for ginger cookies!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cookies to cool on the baking sheets for 5 minutes (they'll continue cooking slightly from residual heat). Then transfer to a wire rack to cool completely. The cookies will firm up as they cool but maintain a wonderfully chewy center with crisp edges.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Store in an airtight container at room temperature for up to 5 days. To maintain their chewiness, add a slice of bread to the container - the cookies will absorb moisture from the bread, staying perfectly tender.</li></ol>