Gingerbread cookies with nutmeg and maple syrup
Description
The baked goods are simple and quick to prepare. Maple syrup has such a delicate aroma that it often gets lost in baked goods, no matter how much you use. But not here. Here, it lingers and blends beautifully with nutmeg in these tender, buttery cookies. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Using an electric mixer, beat the butter and sugar together until creamy. Add the egg yolk and slowly pour in the maple syrup, continuing to beat. In a separate bowl, mix the flour, nutmeg, and salt.
- 2
Step 2
2. Add the flour mixture to the butter mixture and mix until well combined. The dough will resemble coarse crumbs. Wrap the dough in plastic wrap and refrigerate for at least 2 hours (or up to 4 days).
- 3
Step 3
3. Preheat the oven to 175 degrees. Line several baking sheets with parchment paper. On a floured work surface, roll out the chilled dough to a thickness of 3 mm.
- 4
Step 4
4. Using cookie cutters or a pastry cutter, cut shapes of the desired form from the dough.
- 5
Step 5
5. Place the cookies on the prepared baking sheets and bake for 8 to 11 minutes, until the edges are lightly golden. Transfer the baked cookies to a wire rack to cool.
- 6
Step 6
6. Store the cookies in an airtight container for up to 1 week.