I’ve started thinking about Christmas cookies. I know it’s not quite Thanksgiving yet, but if I make most of my cookies now and then freeze them for later, once all the busy-ness of the next month is here, I won’t need to worry about whether or not we have enough cookies for Santa and his reindeer on Christmas Eve!!
So, today, I set out to create another holiday cookie. Last year I made No-Bake Cookies and Whole Wheat Gingerbread Cookies, so this year I decided to try something a little different. I came up with these Ginger & Spice Sugar Cookies! They’re soft and delicious…and my kids loved them! Perfect for Santa and his reindeer…or the family and friends you might be baking for during the holiday season! (I’m sure your kids wouldn’t mind if you sneaked some into their lunchboxes, either.) 😉
Now, most of you know I don’t usually use sugar in my recipes (except for my homemade ice creams since I have yet to get the ‘frozen consistency’ that I prefer when I try using maple syrup). Anyway, during the holidays, I feel like it’s okay to splurge a little. I made these cookies with maple syrup, but then rolled the cookie dough in organic cane sugar to create the ‘sugar cookie’ look and feel.
- 2 cups white whole wheat flour
- 2 tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp ground cloves
- ½ tsp salt
- 1½ tsp baking soda
- ¾ cup organic butter, softened to room temp.
- ½ cup pure maple syrup
- ⅓ cup molasses
- 1 egg (pastured is ideal)
- 1 tsp vanilla extract
- ¼ cup organic cane sugar
- Whisk together first seven dry ingredients.
- With an electric mixer, beat butter and maple syrup together on low speed.
- Add in molasses, egg, and vanilla.
- Add in flour mixture.
- Set dough in fridge for about 30 minutes to let harden.
- Preheat oven to 350 degrees.
- Put ¼ cup sugar on a plate.
- Roll dough into golf ball size.
- Roll balls in sugar.
- Place on lined baking sheet.
- Press cookies flat with a spatula.
- Bake for about 9-10 minutes (or until they're set, but still soft).
- Let sit for 1-2 minutes and then transfer to cooling rack.
- Enjoy or freeze for later!
Notes: I buy my free-range, pastured eggs from a local farm: Seven Sons Family Farm in Roanoke, IN (but they have pickup locations all around the Midwest). I also buy my Indiana maple syrup there, as well. It is the best I’ve ever tasted!
Here is a close up picture of the cookies so you can see the sugar…
And I like to line my baking sheets with a silicone baking mat when baking cookies. I think they bake more evenly this way and it also eliminates the need to waste parchment paper, which is even more important in my mind.
These cookies will definitely be enjoyed by many! Now we move on to making some no-bakes!
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