Maple gingerbread

What’s a more classic Christmas cookie than a gingerbread cookie?!

These are absolutely perfect – crisp outside, chewy middle, the right amount of spice, and a sugar topping. The maple extract and syrup truly bring out the spicy flavor of the cookie  (rum extract with dark corn syrup works very well also).

Feel free to roll this dough out and use cookie cutters to make gingerbread men for a more kid-friendly cookie. Just don’t forget to adjust the baking time!



1 cup of butter, softened

1 egg, beaten

1 tsp. maple extract

1/2 cup of maple syrup

2 1/2 cups of sifted flour

1 cup of light brown sugar

1/2 tsp of salt

2 1/2 tsp. of baking soda

1 Tbsp. of ground ginger

1 Tbsp. of ground cinnamon

2 tsp. of ground cloves

1 tsp. of ground nutmeg

1/4 cup of raw sugar (for topping)



  1. Preheat oven to 350 degrees F. In a large bowl, mix together the butter, egg, extract, and syrup.
  2. In another (separate) large bowl, combine all of the dry ingredients EXCEPT the raw sugar. Blend well.
  3. Gradually add the dry ingredients to the wet ingredients while mixing.

4. The dough will be really thick and sticky, but continue to mix until it is thoroughly combined and sort of sticks together in a ball.

5. On a lightly greased cookie sheet, drop the cookie dough by rounded tablespoonfuls around 2″ apart. Flatten out the dough balls using the bottom of a drinking glass, and round out the edges of the cookies using your fingers.

6. Place raw sugar in a separate bowl. Sprinkle over the cookies generously, “pushing” the sugar crystals into the dough.

7. Bake for around 10-11 minutes or until cookies puff up a bit and are lightly browned.

8. Let cool, and then devour.

maple gingerbread



<3 LB




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