Laura Q Johnson

Ginger and Maple Syrup Cookies

Makes 36 Cookies

2 cups flour (I used Bob's Red Mill White Rice Flour)
2 teaspoons baking soda
1 and 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon salt (omit if using salted butter)
1 large egg
1/2 cup (1 stick) unsalted butter, melted
1/3 cup granulated sugar, with more for rolling
1/3 cup maple syrup
1/4 cup water
1 teaspoon cornstarch

Step 1: Thicken Maple Syrup
In a saucepan, pour maple syrup and bring it to a boil. As it is heating up, slowly combine cornstarch and water into a smooth slurry. Once the syrup is boiling, slowly pour the cornstarch slurry into the syrup and stir. Once the mixture returns to a boil, remove the pan from the heat and let the syrup thicken.

Step 2: Preheat Oven, Mix Ingredients
Preheat oven to 375 degrees F. Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt (if using) in a small bowl. Whisk egg, butter, granulated sugar, syrup and brown sugar in a medium bowl. Mix dry ingredients itno wet ingredients just to combine.

Step 3: Prep and Place Cookies
Place extra sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls. Roll in sugar and place on parchment lined baking sheets, spacing 2" apart.

Step 4: Bake Cookies
Bake cookies until puffed, cracked, and just set around edges, about 8 minutes. Let cool before eating.