Name: Gingery Maple Thins
Total time: 1 h 15 min
Yield: Makes about 2 dozen cookies
Ingredients: 1 1/2 cups (7½ ounces/213 grams) all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground ginger; 8 tablespoons (1 stick) unsalted butter, softened; 1/2 cup packed (3½ ounces/99 grams) light brown sugar; 1 large egg; 1/4 cup maple syrup; 1 teaspoon maple extract; 3 tablespoons minced crystallized ginger; 1/4 cup (1¾ ounces/50 grams) granulated sugar

Why This Recipe Works

Maple syrup and pancake syrup may look similar, but they were worlds apart when it came to flavoring these Gingery Maple Thins. For this recipe, only real maple syrup would do. Adding both maple syrup and maple extract added extra maple flavor to the cookies. Using the underside of a glass to flatten the cookies in the baking pan ensures they cooked through easily and uniformly.

Before You Begin

Be sure to use pure maple syrup, not pancake syrup.

Instructions

MAKE DOUGH Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking soda, and ground ginger in bowl. With electric mixer on medium-high speed, beat butter and brown sugar until light and fluffy, about 2 minutes. Add egg, maple syrup, and maple extract and mix until incorporated. Reduce speed to low, add flour mixture and crystallized ginger, and mix until just combined.

COAT WITH SUGAR Place granulated sugar in bowl. Moisten hands with water and roll dough into 1½-inch balls, then roll in sugar. Place sugared balls 2 inches apart on prepared baking sheets. Using flat-bottomed glass, press each ball to ½ inch thickness. Bake until golden, 12 to 14 minutes. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container for 1 week.)