One of my favourite things during the month of December is holiday baking. It’s a time where I can make an abundance amount of cookies and share with friends, family and colleagues (these are also perfect for cookie exchanges). There’s something about making cookie boxes and giving them to others around you so they can have some holiday joy. Every year I make the same one or two cookies but this year I got inspiration from gingerbread cookies. While I enjoy the flavour of gingerbread cookies I don’t love the decorating, nor do I enjoy the crunch, which is why I developed this recipe. Perfect amount of chewy, no over-powering ginger here and the maple provides a unique flavour instead of using molasses (because let’s be real we aren’t going to the grocery store to buy molasses for this one recipe). So, if you are looking to explore a new cookie recipe this holiday season, this is the perfect holiday cookie and I hope you give it a try!

3 dozen cookies / 35 mins prep time / 1.5 hours total time

Ingredients

Directions

In a medium mixing bowl cream together the butter, granulated sugar, brown sugar and maple syrup until well combined.

Mix in eggs one at a time and then blend in vanilla extract.

Add in the dry ingredients (salt, cinnamon, ginger powder, baking soda and flour) and mix just until combined.

Set dough in the fridge for 20 mins, up to one hour (I usually leave the dough in the fridge while the oven comes to temperature).

Pre-heat oven to 350°F and line baking sheets with parchment paper.

Scoop dough out, roughly a tablespoon, and shape into balls. Roll the balls in a bowl of granulated sugar and place on baking sheet.

Bake cookies for 8-10 minutes, cookies should appear slightly-under baked. Let them cool on baking sheet for several minutes and transfer to plate or wire rack to cool completely.

Enjoy immediately with hot chocolate or store in airtight container.