Delicious traditional cookies that go with all your holiday favorites.
Maple Molasses Cookies
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon fresh shaved ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1.5 sticks unsalted butter, softened to room temperature
½ cup Wood’s Maple sugar
- ½ cup dark molasses
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
Optional — ⅓ cup Wood’s Maple Sprinkles for topping
- Whisk the flour, baking soda, baking powder, all ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and Wood’s Maple Sugar together on high speed until creamy and combined, about 2 minutes.
- Add the molasses and beat until combined.
- Then add the egg and vanilla extract and beat until combined — about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky.
- Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
- Preheat oven to 375° F.
- Line two large baking sheets with parchment paper. Set aside.
- Remove cookie dough from the refrigerator. If the cookie dough is chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is that cold.
- Roll cookie dough into balls, 1 tablespoon each. Roll each ball in Wood’s Maple Sprinkles and arrange 3 inches apart on the baking sheets.
- Bake for 11-12 minutes or until edges appear set.
- If the tops aren’t appearing cracked, remove the baking sheet from the oven and gently bang it on the counter 2-3x. This will help those warm cookies spread out and crack on top. Return to the oven for 1 additional minute.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cookies will stay fresh covered at room temperature for up to 1 week.
Make-ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. Unbaked cookie dough balls (before rolling in sugar) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes, pre-heat the oven, then roll in Maple Sprinkles.
Bake as directed.
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