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
1/3 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
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
- 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.
- 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.
- 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.