Maple Cream Gingersnaps {12 Weeks of Christmas Cookies}

14 Dec

I am not normally a big fan of maple but the unique flavor and undeniable cuteness of these cookies was just too much to resist. The cookies were chewy and spicy while the frosting was sweet and creamy. The color and cut-outs of these cookies were so adorable and added lots of charm to my cookie trays! They were by far the favorite cookie among our friends and Joel’s co-workers.

Ruthanne from Easy Baked recommends using a Linzer Cookie Cutter but since I didn’t have one, I used my biggest biscuit cutter and mini Chrismtas cutters for the middles. And make sure to roll the cookies out thin. Some of mine were a little thick and when they cooked the cut-outs didn’t keep their shape as well.

Maple Cream Gingersnaps
recipe from Easy Baked

Cookies:
1 cup butter
1 cup sugar
1 egg
1 cup dark molasses
2 Tbsp. vinegar
5 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground ginger
1 tsp. cinnamon
1 tsp. ground cloves

Maple cream:
2 1/2 cups of powdered sugar
1/4 cup melted butter
1 tsp. maple flavoring
Gel food coloring

1. Cream together butter and sugar.

2. Beat in egg, molasses and vinegar.

3. Blend in sifted dry ingredients.

4. Chill 2-3 hours (this is important– the dough is very easy to roll after chilling)

5. Roll 1/8 inch to 1/4 inch thick on a floured counter or board (thinner is better!)

6. Cut dough into small, equally-sized cookies (if you want to make cookies with cute cut-outs on one side, you can use a Linzer cutter from Wilton or be creative like I did using a biscuit cutter for the rounds and mini Christmas cookie cutters for the middle – only cut middles out of half).

7. Place on greased cookie sheets.

8. Bake at 375 degrees for about 7-10 minutes.  Check often- take out when cookies have risen and are easily removed from sheet.

9. To make maple cream, combine powdered sugar, melted butter and a little water until a thick frosting consistency is reached.

10. Add maple flavoring (you can add vanilla if you don’t like maple)

11. Divide cream into 2 bowls and color as desired with food coloring.

12. Frost one cookie’s back and top with another cookie.  The filling will harden up and make these very easy to store and serve.

Recipe linked to Full Plate Thursday, Everyday Sisters Sharing Sundays, Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Crazy Sweet Tuesday,  2 Maids a Baking, Fusion Fridays, Foodie Friday, Seasonal Inspiration, Friday Potluck, Sweets for a Saturday and Strut Your Stuff Saturday.

About these ads

5 Responses to “Maple Cream Gingersnaps {12 Weeks of Christmas Cookies}”

  1. Dorothy @ Crazy for Crust December 17, 2011 at 9:56 am #

    Beautiful cookies! I love the colors. Thanks for sharing on Crazy Sweet Tuesday!

  2. Michael Ann December 17, 2011 at 8:34 pm #

    These are really cute! I do like Maple :-)

  3. Miz Helen December 19, 2011 at 10:53 am #

    I just love Ginger Snaps and yours look so pretty, I just love your Maple Cream, yum! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. shari brooks December 23, 2011 at 11:18 am #

    love these. I just got finished making Gingerbread Cake so I’m on a ginger role. Glad I stopped by from Big Bear’s Wife. Happy Holidays

Trackbacks/Pingbacks

  1. 12 Weeks of Christmas Cookies Roundup « Meg's Everyday Indulgence - December 22, 2011

    [...] Week 11 – Maple Cream Gingersnaps [...]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 1,591 other followers

%d bloggers like this: