Maple Ginger Snaps

Soft, chewy and perfect for fall. This hybrid has the spicy flavor of gingerbread with the sweet simplicity of a snickerdoodle!

Directions

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1. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, clove and salt. Set aside.

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2. In a large bowl or the bowl of a stand mixer, add the butter and beat until smooth and creamy.

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3. Slowly add sugar and blend together.

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4. Beat in the egg and maple syrup until combined.

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5. Slowly add the flour mixture and mix until just combined.

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6. Cover and refrigerate for at least an hour.

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7. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

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8. In a small bowl, combine the 2 tablespoons of sugar and 2 teaspoons of cinnamon. Scoop 1-inch globs (golf ball size) of dough into the sugar/cinnamon mixture.

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9. Gently roll balls of dough in the sugar mixture and place on baking sheets.

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10. Bake for 8-10 minutes.

 
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11. Let cool for a few minutes then transfer to a wire rack to cool completely.

 

Maple Ginger Snaps

Yield: 24 cookies
Author:
prep time: 15 Mcook time: 10 Mtotal time: 25 M
Soft, chewy and perfect for fall. This hybrid has the spicy flavor of gingerbread with the sweet simplicity of a snickerdoodle!

ingredients:

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1/2 cup maple syrup
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground clove
  • 1/4 teaspoon salt
Topping
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon

instructions:

How to cook Maple Ginger Snaps

  1. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, clove and salt. Set aside.
  2. In a large bowl or the bowl of a stand mixer, add the butter and beat until smooth and creamy.
  3. Slowly add sugar and blend together.
  4. Beat in the egg and maple syrup until combined.
  5. Slowly add the flour mixture and mix until just combined.
  6. Cover and refrigerate for at least an hour.
  7. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  8. In a small bowl, combine the 2 tablespoons of sugar and 2 teaspoons of cinnamon.
  9. Scoop 1-inch globs (golf ball size) of dough into the sugar/cinnamon mixture. Gently roll balls of dough in the sugar mixture and place on baking sheets.
  10. Bake for 8-10 minutes.
  11. Let cool for a few minutes then transfer to a wire rack to cool completely.

Calories

143.16

Fat (grams)

6.08

Sat. Fat (grams)

3.73

Carbs (grams)

21.03

Fiber (grams)

0.46

Net carbs

20.57

Sugar (grams)

11.41

Protein (grams)

1.55

Sodium (milligrams)

115.40

Cholesterol (grams)

23.00
Created using The Recipes Generator