- 3 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 cup maple syrup (preferably dark syrup, for its robust flavour)
- 1/2 cup unsalted butter, melted
- 1 egg
- Maple butter, for icing
- In a large bowl, sift the flour, baking powder, salt, cinnamon, and ginger. Set aside.
- In a second large bowl, combine the maple syrup, melted butter, and egg. Add the dry ingredients a little at a time, mixing into a smooth dough. Form into a ball.
- Wrap in plastic and refrigerate 1½ hours.
- Place rack in centre position of oven. Preheat to 180° C (350° F).
- On a floured surface, roll out the dough to a thickness of 5 mm (1/5 in), then use cookie cutters to cut into various shapes.
- Line a baking sheet with parchment paper and place some of the cookies on it (there’s enough dough to make several).
- Bake for about 15 minutes or until cookies are lightly browned. Do the same with the rest of the dough.
- Let your cookies cool before decorating with maple butter.
Advice from Maple experts
REFRIGERATION TIME: 1 hour 30 minutes
COOKING TIME: 30 minutes (for 2 sheets of cookies baked separately).
KEEPS FOR: 3 weeks in an airtight container or 3 months in the freezer.