The original recipe for these cookies from allrecipes has been so raved about and highly rated by everyone that I finally decided to try it. My results didn't look anything like the cookies pictured in the post but I can see why people are crazy about them! Normally when I follow someone else's recipe I am not bothered if my results don't look the same as the photo and I actually prefer to avoid pictures so I won't be distracted or frustrated, plus it's a nice surprise to see the results of baking alchemy. But this time I really wanted mine to be as dark and thick as the photo.
As you can see, my results were lighter, thinner, and lacked the cracked top. However, all was far from lost. And I did change things up slightly. I used butter instead of margarine and since I was low on molasses, I used maple syrup for half the amount called for.
So what these may have lacked in deep colour and density, they made up for in flavour. These cookies were incredibly chewy throughout their entire tiny structures. Since they were so thin, I could really taste the ginger and cinnamon pressing through the soft surface. The maple did not make them overly sweet. Instead it gave them a touch of je ne sais quoi. I would make these again the exact same way and maybe even add a little bit more maple. If you can keep these around long enough, they are even better the following day. The ginger is more potent and the cinnamon has a nice assertiveness just below the spicy cloves. Since this is such an easy recipe, it would be perfect for cookie exchanges!
Soft Ginger Maple Cookies
(adapted from allrecipes)
* printer friendly recipe *
- 2 1/4 cups of all-purpose flour
- 2 tsp. of ground ginger
- 1 tsp. of baking Soda
- 3/4 tsp. of ground cinnamon
- 1/2 tsp. of ground cloves
- 1/2 tsp. of sea salt
- 3/4 cup of butter at room temp.
- 1 cup of sugar
- 1 egg
- 1 Tbsp. of cream
- 1/8 cup of molasses
- 1/8 cup of real maple syrup
- 3 Tbsp. of sugar (for rolling the balls of dough into)
In a medium bowl, sift the flour, baking Soda, ground ginger, cinnamon, cloves, and salt. Whisk together and set aside.
In a larger bowl, beat the sugar until creamy. Add the sugar and beat for about 2-3 minutes or until light and fluffy. Beat in the egg. Add the cream, molasses, and maple syrup and beat on low until incorporated. Gradually add the dry ingredients and stir until all the white streaks have disappeared. Cover and refrigerate for 1 hour.
Preheat the oven to 350F. Line baking sheets with parchment paper.
Place the 3 tbsp. of sugar into a bowl. Measure out about 1 level tablespoonful of dough for each cookie. Roll the dough into balls and roll the balls into the sugar. Place the balls on the cookie sheets, leaving about 2 inches between each one.
Bake for 8-10 minutes. Remove from oven and place on a cooling rack. Allow the cookies to sit for 5 minutes taking them off the sheets.
Yields about 26 cookies.