Maple Gingerbread Cookies with Maple Icing

By cal | |
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Ingredients

3 cups (384 g) All Purpose Flour

1 ½ tsp Baking Powder

¾ tsp Baking Soda

¼ tsp Kosher Salt

1 Tbsp Ground Ginger

1 ¾ tsp Ground Cinnamon

¼ tsp Ground Cloves

¾ cup Brown Sugar

6 Tbsp Unsalted Butter softened

1 Egg

1/3 cup Runamok Holiday Spice Infused Maple Syrup

1/3 cup Runamok Honey (Beekeeper’s Cut, High Plains Clover or Florida Orange Blossom)

2 tsp Vanilla Extract

Maple Royal Icing Ingredients:

4 cups confectioner’s sugar

3 egg whites

1 tsp vanilla extract

2 tsp Runamok Maple Syrup (Holiday Spice, Festivus Infused or Sugarmaker’s Cut)

In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.

In bowl of stand mixer with paddle attachment,  beat softened butter, brown sugar, and egg until well blended.  Add maple syrup, honey, and vanilla.  Gradually spoon in dry ingredients, continuing on medium high until blended and smooth.  Wrap dough plastic and refrigerate for 2-3 hrs.

 

Preheat oven to 375 F and line two cookie sheets with parchment paper.  Sprinkle rolling surface and rolling pin with flour. Roll dough out to ¼-inch thickness.  Cut out cookies using a 3.5 inch snowflake cookie cutter. Space cookies 1 ½-inches apart on cookie sheet. Bake 8-10 minutes until edges start to brown. Place pan on rack to cool for 10min before removing cookies.

Royal Icing
In the bowl of a stand mixer fitted with whisk attachment, whip egg whites on medium high until soft peaks form.
Add vanilla and maple syrup, then mix in 1 cup of powdered sugar at a time while continuing on medium high speed, scraping the sides of bowl half way through to incorporate all sugar stuck on the bottom and sides. Whip on high for 4-5 minutes until thick and glossy. Transfer icing to a piping bag with desired tip. Pipe a thin layer of royal icing in a creative snowflake design or around the edges of the cookies. Use a toothpick to move icing and cover bare spots. Let decorated cookies dry before eating or stacking.