Maple Gingerbread Cookies with Maple Icing

3 cups All-Purpose Flour

1 ½ tsp Baking Powder

¾ tsp Baking Soda

¼ tsp Kosher Salt

1 Tbsp Ground Ginger

1 ¾ tsp Ground Cinnamon

¼ tsp Ground Cloves

¾ cup Brown Sugar

6 Tbsp Unsalted Butter softened

1 Egg

1/3 cup Runamok Holiday Spice Infused Maple Syrup

1/3 cup Honey

2 tsp Vanilla Extract

Maple Royal Icing Ingredients:

4 cups confectioner’s sugar

3 egg whites

1 tsp vanilla extract

2 tsp Runamok Festivus Maple Syrup


  1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
  2. In a bowl of a stand mixer with the paddle attachment,  beat softened butter, brown sugar, and egg until well blended.  Add maple syrup, honey, and vanilla.  Gradually spoon in dry ingredients, continuing on medium-high until blended and smooth.  Wrap dough plastic and refrigerate for 2-3 hrs.
  3. Preheat oven to 375 F and line two cookie sheets with parchment paper.  Sprinkle rolling surface and rolling pin with flour. Roll dough out to ¼-inch thickness.  Cut out cookies using a 3.5-inch snowflake cookie cutter. Space cookies 1 ½-inches apart on cookie sheet. Bake 8-10 minutes until edges start to brown. Place pan on a rack to cool for 10min before removing cookies.
  4. Royal Icing-In the bowl of a stand mixer fitted with the whisk attachment, whip egg whites on medium-high until soft peaks form.

Add vanilla and maple syrup, then mix in 1 cup of powdered sugar at a time while continuing on medium-high speed, scraping the sides of the bowl halfway through to incorporate all sugar stuck on the bottom and sides. Whip on high for 4-5 minutes until thick and glossy. Transfer icing to a piping bag with the desired tip. Pipe a thin layer of royal icing in a creative snowflake design or around the edges of the cookies. Use a toothpick to move icing and cover bare spots. Let decorated cookies dry before eating or stacking.