Maple Syrup and Black Pepper Gingersnaps
Recipe by Rachel Sally
Tis the Season...
Tis the Season...
Still, there is nothing, and I mean nothing, that brings me as much winter cheer as gingerbread, and if there was a single cookie I’d like to make and smell baking in my home, it would be these. I just love the warm spiciness of gingerbread, whether in a layer or bundt cake or cookies crisp or soft. These gingerbread cookies are crispy and thin—good for gifting and safe for shipping—and they stay fresh for a long time. They are made with maple syrup and black pepper for a spicy little twist! These are very similar to Swedish pepparkakor, or ginger thins—they’re not as dark and spicy as American style gingerbread, but rather a little lighter in color and in the spices added. I think they’re absolutely addicting and cute, however you choose to decorate them!
- Cream butter for 2 minutes to soften.
- Add in the spices and sugar and cream for 3 more minutes.
- Scrape the bowl and add the egg and vanilla and cream for 2 more minutes.
- Scrape the bowl and add the maple syrup.
- Beat until well combined, about 1 minute.
- Scrape the bowl and add the flours.
- Mix on low speed until a dough forms.
- Knead once or twice, then wrap well in plastic wrap and refrigerate for at least 30 minutes.
- Roll out dough to 1/4 inch thickness on a well-floured surface and cut shapes as desired.
- Place on baking sheets and refrigerate for 15 more minutes.
- Preheat oven to 350 degrees F.
- Bake cookies for 7-10 minutes, depending on desired level of crispness.
- Decorate with royal icing, if desired.
- Butter x 3/4 cup
- Sugar x 3/4 cup
- Ground Ginger x 1 teaspoon
- Ground black pepper x 1/8 teaspoon
- Cinnamon x 1 tablespoon
- Ground cloves x 1/8 teaspoon
- Ground nutmeg x 1/4 teaspoon
- Kosher salt x 1/2 teaspoon
- Egg x 1
- Vanilla x 1 teaspoon
- maple syrup x 1/2 cup
- All purpose flour x 3 cup