This recipe is our new holiday favorite! Quick heads up— the recipe turns out way better when dough is chilled for at least 2 hours before cooking, so leave yourself plenty of time!
Ingredients:
2 1/3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons powdered ginger
1 teaspoon cinnamon
1/2 teaspoon ground clove
1/2 cup butter, softened
1 cup brown sugar, packed
1 egg
1/3 cup bourbon barrel aged maple syrup
1 teaspoon vanilla
Icing:
2 tablespoons butter
1/3 cup bourbon barrel aged maple syrup
1 cup powdered sugar
1/2 teaspoon salt
1 1/2 teaspoons lemon juice
Directions:
In a medium sized bowl sift together flour, baking soda, salt, ginger, cinnamon and clove. Set aside.
In a large bowl cream together butter and sugar. Once well combined add egg, maple and vanilla. Beat until creamy.
Slowly add dry ingredients to butter mixture, beating on low until fully combined.
Refrigerate for 2 hours.
Preheat oven to 350 degrees F. Roll dough into balls roughly 1.5 inches, and baking on cookie sheet for 10-12 minutes. Cookies should be golden brown and slightly crackled on the top and sides, but still very soft in the center when removed from the oven. Let sit on hot cookie sheet for 5 minutes before transferring to a cooling rack. Once completely cooled, drizzle with the icing (directions below)
Icing: Over low heat, melt the butter and maple syrup together, stirring occasionally. When butter has melted, remove from heat and sift in powdered sugar, stirring until combined. Once sugar is fully integrated, add salt and lemon juice and fold in to frosting. Icing hardens quickly, so don’t make until you’re ready to frost your cookies.
