Call me boring if you wish, but my favorite cookie is the chocolate chip cookie. I have tried and tested many different types of chocolate chip cookies, and I do have my favorite recipes, someday I will share them with you. However today is not that day, today we are going to focus on the Maple Gingersnap Cookie which caught my eye a few weeks back. I found it out there in internet land however I can't figure out where I printed the recipe from, I do remember the blogger had made homemade peach ice cream, (I am now kicking myself for not bring my ice cream maker to Korea) and Maple Gingersnaps. Oh baby, the combo looked great together and I was drooling, but since I have no ice cream maker with me, I opted just to make the cookies. These cookies were a big hit with the entire family, and I dream of the day I can have them with the fresh home made peach ice cream.
2 ¼ cups whole wheat flour
2 tsp ground ginger
½ tsp allspice
1 tsp cinnamon
2 tsp baking soda
¼ tsp white pepper
½ tsp salt
¾ cup sugar
½ cup light brown sugar
1 cup butter, room temp
¼ cup + 2 TBL pure maple syrup, if you can find Grade B use it, if not Grade A is fine
In a bowl mix together first 7 ingredients (through salt) and set aside.
Cream butter and ½ cup sugar, and the brown sugar together for 2 minutes, or till light and fluffy. With mixer running on medium, add the egg, then the syrup.
Turn mixer down to low and add dry ingredients.
Refrigerate dough for at least 30 minutes.
While dough is chilling preheat oven to 350 degrees F.
Roll dough into ¾ inch balls and roll in the remaining ¼ cup sugar. Place balls on baking sheet lined with parchment paper about 3 inches apart. Bake about 15 minutes, or till cookies are golden around the edges and but still a little soft in the middle. Let them cool on the baking sheet for 5 minutes before you transfer them to a cooling rack….if you don’t wait, they will fall apart – trust me, I know from experience!