Ginger Maple Sugar Cookies

These cookies I typically make around Christmas time but you can make these any time of year. I love giving these as gifts to friends and family. They go great with your morning cup of coffee or as is. I also love making ice cream sandwiches with them as well. They are so good.

Now these cookies bake up more on the flatter side which makes for the perfect ice cream sandwich. I also love dipping these in white chocolate to make them a little more cute for gift-giving. However you make these cookies, they are going to impress.

Here is what you will need:

INGREDIENTS:

1 Stick Unsalted Butter – room temp
1/2 C. Shortening ( plain or butter flavored)
1 1/3 C. Sugar
1/4 C. Packed Brown Sugar
1/4 C. Maple Syrup
1 Tsp. Baking Soda
1 Tsp. Cream Of Tartar
1/2 Tsp. Kosher Salt ( half the amount if using fine salt)
1/2 Tsp. Ground Ginger
1 Egg plus 1 Egg Yolk – room temp
1 Tsp. Vanilla
1 3/4 C. Flour

DIRECTIONS:

1. Preheat the oven to 325*.
2. In a large bowl (or stand mixer) Combine the butter, shortening, brown sugar, and regular sugar. Mix until well combined.
3. Add the eggs, vanilla, and maple syrup. Mix again until everything is well combined.
4. In a bowl whisk together the flour, baking soda, cream of tartar, salt, and ginger. Add to the butter mixture.
5. Mix the flour into the butter mixture until well combined. it may take a minute or two to get everything combined well but it will come together. If you are using a stand mixer start on the lowest setting so flour doesn’t spray all over your kitchen. That’s not fun to clean up.
6. Using a 2 tbsp scoop, scoop out your dough and place it on a parchment line cookie sheet about 2-1/2 inches apart. They will spread quite a bit.
7. Bake for 10 to 12 minutes or until the edges are lightly brown. Remove them from the oven and let cool on the pan for 10 minutes. Remove to a wire rack to cool completely.
8. Store in an airtight container in the fridge for up to 1 to 2 weeks.
   

• If you want to make ice cream sandwiches all you have to do is choose the ice cream you want or like. Let it get slightly soft so it is easier to work with. Once the cookies have cooled, scoop some of the ice cream and place it on the bottom side of one cookie. Take another cooker and place it on top of the ice cream bottom side down. Gently press the cookies together and place them on a cookie sheet. Let chill for 3 to 4 hours or until set. Once they are set you can wrap them each individually for freezer storage. They will last about 6 months or so in the freezer.