Maple Ginger Sugar Cookies
2 1/4 - 3 Cups Flour
3 Teaspoons Ground Ginger
1 Teaspoon Baking Soda
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Salt
3/4 Cups Butter, Room Temperature
1/2 Cup Brown Sugar
1/2 Cup White Sugar
1/3 Cup Maple Syrup
Extra 1/2 Cup Sugar
Preheat oven to 350°F.
In a medium bowl sift together the flour, ginger, baking soda, nutmeg, and salt. Set aside.
Cream butter for 1-3 minutes, until creamy and blends easily. Add 1/2 cup of brown sugar and blend well, add the white sugar and cream together for 3-5 minutes. Butter and sugars should be light and fluffy.
Cream in the egg and maple syrup. Slowly stir in about 2 cups of the flour mixture to make a soft dough. Ad extra flour if dough is too soft, or sticky. It should be slightly softer than a chocolate chip cookie dough.
Roll dough into 1 inch balls and place on parchment lined baking sheets. Roll each ball in the extra 1/2 cup of sugar and gently press a fork into the top of each cookie leaving length-wise tine marks on top of the cookies.
Bake for 9-12 minutes, until just golden, and slightly puffed. Cool cookies on baking sheet for 2 minutes. Transfer to wire cooling rack and cool completely.